Mozzarella sticks (second attempt, with recipe)

As you can see from the picture on my previous post, my first try at making mozzarella sticks didn't go so well. This time I did a better job of coating each stick. I also liked frying them in a pan rather than a deep-fryer.

In the picture to the left are the ones I made this time. I prepared eight but one had to be thrown out because it came apart in the oil. This is tricky to master.

*** Important note: The amounts of ingredients that I've listed below were enough for eight small sticks. Doubled or tripled amounts will be necessary depending on how many you want to serve. No matter how many you are making, I recommend only heating 1/4 inch of oil and frying eight to ten sticks at a time.

Ingredients/things you will need:

• 4 string cheese pieces (I used the Publix store brand reduced-fat mozzarella), cut in half to make 8 pieces of about 2 to 3-inch length
• 1 1/2 cups Italian-style breadcrumbs
• 2 1/2 tablespoons garlic powder
• 1/2 cup milk
• 2 large eggs
• 1 cup flour
• Enough vegetable oil to fill a large pan/skillet with about 1/4 of an inch of it
• I like to have three bowls: one for each step of the coating, and three plates: one for freezing the cheese sticks ahead of time, one for placing coated sticks on (while still coating others, before frying), and one for placing the finished sticks on.
• Paper towels, for blotting the sticks and wiping your fingers. The egg, flour, and crumb coatings will build up on your fingertips after every few dips.
• Salad tongs or a large slotted spoon for lifting the sticks out of the oil.

1. You will need to freeze the sticks for two to three hours ahead of time. This makes it less likely that they will melt during the frying. Unwrap them, place them on a plate, and carefully cut each one in half with a knife. Do not "saw" through them quickly or strands of cheese may tear off. Place the plate in the freezer.
2. When ready to prepare, pour the oil into the pan/skillet and heat it on medium-high heat. As always, watch hot oil carefully while you are cooking and be careful of possible splatters.

The coated sticks, before frying

3. Cover one plate with a double layer of paper towels. This is for placing the finished fried sticks on; the towels will catch some of the leftover oil.
4. Crack the eggs into a small bowl. Beat them, then whisk in the milk.
5. In a separate bowl, stir the bread crumbs and garlic powder together. Add the flour to a third bowl.

6. Remove the sticks from the freezer. Dip each one into the egg-milk mixture first, then coat them flour, then dip in the egg-milk mixture again. Coat them in the bread crumbs. Dip in the egg-milk one more time, then in bread crumbs a second time. Make sure that no areas of flour or cheese are showing - cheese will ooze out of these places later (again, see the picture on my previous post for an example of this).
7. By this time the oil should be simmering or showing faint moving "lines". Carefully add each stick to the pan/skillet. Use the tongs or spatula to turn each stick a bit, until each one becomes entirely golden-brown, then use the tongs or spatula to remove and place them on the paper towel-covered plate. Turn the oil's heat off immediately when finished.

Mozzarella sticks - first attempt

This was my first attempt at homemade mozzarella sticks. I used Publix store brand string cheese, cutting each piece in half. As you can see, I learned my lesson about making sure that each stick is entirely covered in the coatings (flour, egg-milk mixture, and breadcrumbs) before frying. The holes with cheese oozing out will occur with even a seemingly small spot of uncovered stick. They still tasted like many of the mozzarella sticks that I've eaten in restaurants, though, even if they weren't pretty-looking.

I'm holding off on a posting a complete recipe until I try making these in a large skillet or pan. I used a little Presto deep fryer this time. I prefer not to post recipes that require tools/appliances that not everyone has on hand - I just recently bought my own deep fryer.

Baked alfredo rotini pasta with mushrooms and onions

For this recipe you can use my alfredo sauce, a pre-made sauce, or a sauce mix. I used a mix to save time and get fewer dishes dirty.

Ingredients:

• Cooking oil spray
• 2 cups rotini pasta of your choice (I used whole-grain)
• 1 1/2 cups prepared alfredo sauce
• 1/2 cup diced onions
• 1 cup sliced mushrooms
• 2 tablespoons bread crumbs
• 1 cup shredded Parmesan cheese
• 1 teaspoon garlic powder (you may want to skip this if you are using a sauce or sauce recipe that already has it)
• 1/2 teaspoon oregano or Italian seasoning (unless your sauce includes it)

Notes:
- Frozen diced onions and frozen or canned sliced mushrooms are another good time-saver. Water will gather in the pan as frozen vegetables warm up, so drain them before adding them to the pasta or use a slotted spoon to transfer.
- If you are using a sauce mix, be sure to have all the ingredients that the package directions list (usually just milk and butter, but this might vary depending on the brand).

1. Preheat oven to 350 degrees.
2. Begin boiling water for the pasta in a medium pot. If you are using a sauce mix to make the alfredo, you may want to go ahead and begin preparing it (according to package directions) so that it can sit and thicken. If you are using a pre-made sauce, you can warm it on a low heat setting, stirring occasionally.
3. When the pasta is partially cooked, combine the mushrooms and onions in a skillet or pan on medium-low heat. Stir together as they start to warm. When the onions sizzle, lower the heat.
4. When the pasta is finished, drain it and return it to its pot. Stir in the onions and mushrooms. Stir in the sauce next, then the garlic and oregano or Italian seasoning.
5. Lightly coat a small baking pan with the cooking spray. Add the pasta and use a spoon or spatula to level it out in the pan.
6. Sprinkle the cheese evenly across the top, then the bread crumbs.
7. Bake for 18-20 minutes, until the edges of the cheese turn golden-brown.

Potato "fries" with garlic and black pepper

These are a variation of my oven-baked potato wedges. I really like those, but sometimes I crave more of a "fried" taste. I experimented one day by cooking the potatoes at a higher temperature for a little more time.

Ingredients:

• Cooking oil spray
• 4 medium-sized Russet potatoes
• 1/2 cup vegetable oil
• 1 tablespoon garlic powder
• 1/2 teaspoon black pepper
• 1/2 tablespoon salt

1. Preheat oven to 450 degrees.
2. Rinse the potatoes under hot water, then pat them dry with a paper towel. As with my other recipe, I cut mine into wedges. I do this by cutting off and discarding the ends, then chopping into thick circles. Then I lay each circle down and cut it into quarters or sixths.
3. In a large mixing bowl, stir the vegetable oil, garlic, pepper, and salt together. Add the potato pieces and stir again until all of them are coated with the seasoning mixture.
4. Lightly coat a baking dish with cooking spray - I use a 9 by 13-inch dish for most batches. Add the potatoes and try to smooth them into a single layer. If some overlap, it's okay. If there is any leftover oil/seasoning mix at the bottom of the bowl, I like to drizzle it over.
5. Bake for 35 minutes. Remove the dish, stir the potatoes, and bake for 25-35 more minutes. Some small pieces may be slightly blackened. If you don't like the taste of that, try baking for 20 minutes at first, then an additional 10-15 minutes if you want.

Fried broccoli pieces

I've mentioned before that I like using frozen, microwaveable vegetables. They're a nice way to save time or just use less dishes (because we've all had those times when we didn't feel like doing a bunch of washing later).

However, my complaint about frozen broccoli is that half of the bag is often square, tasteless chunks of stalk. I prefer not to add these to most pasta dishes, such as broccoli-alfredo pasta, because the pasta itself already needs the flavor from the sauce.

I thought this recipe was a nice way to give the chunks more flavor and use them up. It's a great snack or side dish for two people. You may want to double the amounts of ingredients (except the oil for coating the skillet) if you are serving more.

Ingredients:

• 1 cup frozen broccoli pieces
• About 1/2 cup vegetable oil, plus enough additional oil to coat the bottom of your pan/skillet
• 1/2 cup bread crumbs
• 3 tablespoons grated Parmesan cheese (You may also want extra Parmesan for topping)
• Seasoning of your choice (I used garlic powder and salt)

1. Pour the 1/2 cup of oil and the bread crumbs into two separate bowls. Stir the grated Parmesan into the bread crumbs.
2. In a microwave-safe bowl, heat the broccoli pieces for about two minutes - enough so that the most of the ice from the freeze packaging is gone, but the pieces are still a bit cool.
3. Arrange the pieces on a plate and lightly pat them with a paper towel (to remove some of the moisture from the melted ice). Sprinkle them with the seasoning.
4. Coat the pan/skillet with the additional oil and warm it on medium-high heat.
5. Add the seasoned broccoli to the bowl with the oil, then use a large slotted spoon to remove them. Shake the spoon slightly as you do this to drain excess oil. Next, add the pieces to the bowl with the bread crumbs. Use the spoon to stir the pieces around in the crumbs, coating them completely.
6. Use the slotted spoon, or your fingers, to remove a few pieces at a time and place them in the pan. Again, shake them gently to remove excess crumbs.
7. Cook the broccoli for 15-20 minutes, turning occasionally with a fork or spatula, until the crumb coating on some sides of the pieces begins to darken. Some bread crumbs will come off and into the oil.
8. Use the fork or spatula to serve the broccoli onto a plate. If you like, sprinkle them with a bit more grated Parmesan.

Ramen noodles with cheesy tomato sauce

A nice, quick meal that my husband and I enjoyed. It's similar to my spaghetti-style Ramen, but I made my own tomato sauce with milk and shredded cheese, rather than using a pre-made one.

Ingredients:

• 2 blocks Ramen noodles
• 6 ounces tomato paste
• 1 teaspoon garlic powder
• 3/4 teaspoon basil or oregano
• 1/8 teaspoon salt
• 1/2 cup shredded Parmesan or Italian blend cheese
• 1 1/4 cups milk
• 1/4 cup water

1. Stir the tomato paste, milk, and water together in a small pot over medium heat.
2. Add the shredded cheese. I increased the heat slightly after doing this in order to help the cheese melt.
3. Stir occasionally for two or three minutes, then reduce the heat to low. Add the salt, garlic powder, and basil/oregano.
4. Cook the packs of Ramen noodles one-by-one in a small pot or together in a medium pot. Drain, then serve onto two plates. Divide the sauce equally among each, then toss the noodles until they are covered.

Pizza pouches

 I've heard of pizza egg rolls in the past but never tried them. I decided to do so since I had an extra pack of egg roll wrappers.

Ingredients:

• 8 - 10 egg roll wrappers (I used Nasoya all-natural)
• About 1 cup tomato sauce of your choice
• About 1 1/4 cup shredded mozzarella cheese, or an "Italian blend" variety
• 1 small can mushroom slices or stems and pieces
• Water in a small bowl or cup (you will need to wet your fingers with it to seal the pouches)
• Vegetable oil
• Optional - 3/4 cup of a meat or vegetarian meat of your choice, such as chopped cooked bacon

Notes:
- I tagged this entry with "vegetarian" since I didn't use any meat ingredients in this batch.
- I added a bit of garlic and basil to my tomato sauce.

1. Open and drain the can of mushrooms. The can I opened had a few big pieces, so I spread them onto a small plate and carefully cut up the larger pieces with a knife.
2. Pour the tomato sauce into a bowl. Stir in the mushrooms and any optional ingredients you are using. Pour the cheese into a separate bowl.
3. Cover a counter or table with wax paper and lay out each wrapper. Place a large spoonful of cheese into the center of each one. On top of the cheese, add a spoonful of the sauce.
4. Fold the wrapper in half, then fold the edges almost all the way back over (see my three-step picture). Wet your fingers with water and lightly press along the seam to seal. Next, fold up the side of each roll. Seal with wet fingers again.
5. In a large skillet, heat enough oil to cover the bottom. Place each pouch seam-side down. After that side has browned (or even blackened slightly - I personally like them that way), use a spatula to turn the pouches over and cook the opposite sides.
6. After serving onto a plate, gently pat with a paper towel to remove excess oil.

Broccoli in creamy garlic-and-herb sauce

Ingredients:

• 1 1/4 cups chopped broccoli (I used a frozen microwaveable package)
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 2 teaspoons garlic powder
• 1/2 teaspoon basil
• 1/2 teaspoon parsley
• 1 pinch salt

Note: This sauce can be a bit thin and "soupy" even after sitting, so you may want to serve the broccoli in a small side dish. As you can see in the picture here, I placed it next to the pork chops I was serving it with, since my husband and I don't particularly mind the sauce drifting over to the chops.

1. Cook or heat broccoli according to package directions.
2. In a small pot, stir the heavy cream and Parmesan cheese together over medium-low heat for about five minutes.
3. Reduce heat and stir in the garlic powder, basil, parsley, and salt.
4. Turn off heat. Allow sauce to sit and thicken for at least ten minutes, stirring occasionally.
5. Add the broccoli to the pot and stir until the pieces are evenly covered.

"Robin's Second-Favorite Macaroni and Cheese"

(My husband's baked macaroni with ground turkey is my first favorite!)

I prefer vegetarian ground meat or bacon in this dish, but you can use real meat if you like.

Ingredients:

• 2 cups whole-wheat or whole-grain macaroni pasta
• 1 1/2 cups any shredded cheese (I used an Italian blend)
• 1 cup vegetarian ground meat, or enough vegetarian bacon to make 1 cup when chopped
• 1 tablespoon butter
• 1/2 teaspoon garlic
• 1/2 teaspoon salt
• Optional - Black pepper or other seasoning for ground meat
• Optional - Additional shredded cheese for topping

Note: You may want to add more garlic and salt. I didn't use much because I seasoned the vegetarian meat with garlic salt and Italian seasoning.

1. Cook the vegetarian meat or bacon according to package directions. If using bacon, chop when finished. Set aside.
2. Cook the pasta. Drain and return to pot.
3. Add the butter and stir.
4. Stir in the cheese, then the garlic and salt, then the chopped bacon or ground meat (I don't mix everything together at once because the cheese sometimes "clumps" with the meat if they are stirred together at the same time).

Vegetarian spaghetti-style Ramen noodles

I realize that this recipe might seem a bit useless, considering that spaghetti noodles cook about as quickly as Ramen. Well, all I can say is that I sometimes prefer the taste and texture of certain noodles over others (for this reason, I occasionally make my spaghetti alla carbonara with rotini or penne pasta).

Ingredients:

• 2 blocks Ramen noodles, without the seasoning packets
• 1 1/4 cups meat-less spaghetti/tomato sauce of your choice
• 1 teaspoon butter
• 1/2 teaspoon garlic powder
• 3 tablespoons shredded or grated Parmesan cheese (or an "Italian blend" variety)
• Optional - 1 small can mushroom slices or stems and pieces

Note: If you don't mind making this a non-vegetarian meal, use Ramen noodles of a beef variety. Stir one of the packets into the sauce for extra flavor.

1. Warm the sauce in a small pot over medium heat, stirring occasionally. Cook the Ramen a few minutes later (since they will be done quickly, it is best to start warming the sauce beforehand).
2. If you are using mushrooms or seasoning, stir them into the sauce.
3. When the Ramen is cooked, drain and return to the pot. Toss with the butter and garlic.
4. Serve the noodles, then top with sauce. Sprinkle with cheese.

Cheese and mushroom tortilla pizzas

Ingredients:

• 4 tortillas (2 for each pizza)
• 1 small can mushrooms
• 2 cups tomato sauce
• 3 cups shredded cheese of your choice
• Basil, Italian seasoning, oregano, garlic, or a garlic seasoning (for topping or adding more flavor to the sauce)
• Optional - Add 1 cup bacon bits or chopped cooked bacon if you don't mind making this a non-vegetarian meal
  
  

Notes:
- My husband and I used leftover chopped bacon on the pizzas in this picture.
- The amounts given for the ingredients are not strict. Adjust them as you like.

1. Preheat oven to 425 degrees.
2. Heat 1 cup of the sauce (set aside the rest) in a small pot on low-medium heat. Stir in the mushrooms and any extra seasoning you want to add.
3. Cover each bottom tortilla with the sauce that was set aside (not heated). Lay the next shell on top and press down firmly.
4. Spread the sauce with mushrooms on each top tortilla. Leave about an inch of space from the edge.
5. Add the cheese and any other toppings you are using.
6. Bake for 3-5 minutes, then let cool before serving.

Ramen noodles with alfredo sauce

As I've written before, one of my favorite things about Ramen noodle recipes is that they're a great way to use up the last bits of many foods (Ever throw out a milk carton that still had a cup or so left, because you forgot about it until a few days after it expired?).

Ingredients:

• 1 block Ramen noodles (without the seasoning packet)
• 1 tablespoon butter
• 1/2 cup milk
• 3/4 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1/4 teaspoon Italian seasoning
• Optional (if you don't mind making this a non-vegetarian meal) - 1/4 cup bacon bits, chopped cooked bacon, or leftover cooked chicken pieces

1. In a small pot, heat the milk, butter, and cheese. Stir until blended.
2. When the mixture begins to boil, turn the heat down to low. Add the garlic powder and Italian seasoning.
3. In a separate small pot, cook the Ramen noodles. Meanwhile, allow the sauce to continue sitting on low heat so that it will thicken a little. Stir occasionally.
4. When the noodles are done, drain and add them to the sauce, then toss until they are covered. Add optional ingredients if you are using them.

Pan-fried potatoes

Ingredients:

• 2 medium-sized Russet potatoes (or more if you wish)
• About 2 tablespoons of vegetable oil. Use enough to barely cover the bottom of the pot or pan you are using.
• Seasoning of your choice. I like Cavender’s Greek Seasoning. Italian seasoning plus a bit of salt is also delicious.

Note: You can cook these until they are as brown and crispy as you want. The ones in the picture above are different shades because I made some slices thicker than others.

1. Rinse each potato under hot water. Dry with a paper towel.
2. Cut each into thin slices, about the thickness of a candy bar.
3. Cover a plate with a paper towel (for drying cooked slices). Set aside a second plate or tray for the finished slices.
4. Pour the vegetable oil into the pot or pan. Use medium or slightly above medium heat.
5. Wait a few minutes for the oil to warm up a bit, then place the slices on the bottom in a single layer.
6. Cook for about 5-7 minutes or until the down side of the slices turn brown. Use a spatula or the tip of a large spoon to flip each slice. Allow the other side to cook.
7. Use the spoon or spatula to place each cooked slice on the plate with the paper towel. Lightly pat each side with the paper towel.
8. Place slices on the other plate (or tray) and lightly sprinkle your seasoning(s) on both sides.

Fried rice with mushrooms

I made to go along with some vegetable spring rolls I bought from the grocery store. I added pieces of vegetarian bacon, but if you don’t care about it being vegetarian, add pieces of cooked ham, pork, chicken, shrimp, or beef.

Ingredients:

• 2 cups cooked white rice (I used an easy microwaveable rice)
• 1 tablespoon vegetable oil
• 2 tablespoons soy sauce
• 1 small can sliced mushrooms, or mushroom stems and pieces
• Optional - 1 1/2 tablespoons chopped onion

1. Pour the vegetable oil into a pan or skillet on medium-high heat. Add the mushrooms (drain them after opening the can).
2. Stir frequently until the mushrooms begin to sizzle. Add the soy sauce and rice.
3. Continue stirring frequently for about 25 minutes, until the rice is fully browned.

Oven-baked potato wedges

Ingredients:

• 4 medium-sized Russet potatoes
• 1/2 cup vegetable oil
• Cooking oil spray
• 5 tablespoons grated Parmesan cheese (freshly-grated isn’t necessary; I used some from a shaker)
• 1 tablespoon garlic powder
• 1 teaspoon paprika
• 1/2 tablespoon oregano or Italian seasoning
• 1/2 tablespoon salt

1. Preheat oven to 375 degrees.
2. Rinse each potato under hot water and pat dry with a paper towel. Cut into small cubes or wedge-like pieces. I cut the ends off of each, then slice it into thick circles (about half an inch or a little more), then lay each circle down and cut it into fourths or eighths.
3. Pour the vegetable oil into a large mixing bowl. Add the grated Parmesan, garlic powder, paprika, oregano or Italian seasoning, and salt. Stir until everything is well-blended.
4. Add the potato pieces to the mixing bowl and stir them with a large spoon until all are covered with the seasoning.
5. Lightly coat a baking pan, preferably a 9” x 13”, with cooking oil spray. Add the potatoes. It’s fine if a few pieces are on top of others.
6. If any seasoning mix is left in the bottom of the mixing bowl, use a spoon to drizzle it over the potatoes in the pan.
7. Bake for 25 minutes. Remove the pan, stir the potatoes, then bake for another 30 minutes.

Vegetable egg rolls

Ingredients:

• 10-12 egg roll wrappers. I used Nasoya all-natural wrappers.
• 4 tablespoons soy sauce
• 1/2 cup water (for sealing the rolls)
• 4 cups cole slaw mix and/or salad mix. I used Dole broccoli slaw and Dole Tender Garden salad mix.
• Canola or vegetable oil for frying

1. Pour the salad and/or slaw mix into a bowl. If you are using salad mix, you may want to chop large leaves/vegetable pieces on a plate first. Add the soy sauce and stir.
2. Lay each egg roll wrapper down diagonal-wise (so that a bottom corner is pointing at you). Set a small clump of the vegetable mix - about 3 tablespoons - 3/4 of the way down. Bring up the bottom corner, touching it above the mix (so that the vegetables are folded in). Fold in the sides, then tightly roll the rest of the way up. Seal the seam of each roll with a bit of water.
3. Heat oil, enough to barely cover the bottom of the pan. Place each roll seam side down. When the seam side is golden-brown, flip and fry the opposite side.
4. Set the finished rolls on a plate and pat dry to remove excess oil. Let cool.

Simple cheese and salsa nachos

This is an easy snack or a good side dish for tacos, enchiladas, quesadillas, etc. If you want, add other ingredients such as sliced peppers, olives, or (if it doesn’t have to be vegetarian) leftover cooked meat from other meals.

Ingredients:

• 12-15 multi-grain tortilla chips
• 2 cups shredded pepper jack, cheddar jack, or Monterey jack cheese, or a taco or nacho blend
• 1 1/2 cups salsa of your choice

Note: If you are adding meat, place a small amount in the center of each chip before adding the cheese.

1. Preheat oven to 350 degrees.
2. Lay the chips in a single layer on a baking ban. Sprinkle a bit of cheese onto the center of each one. Repeat until all of the cheese is used.
3. Bake for 5-7 minutes or until cheese is melted.
4. Add a small spoonful of salsa to the center of each chip.

Baked ziti pasta with broccoli

Ingredients:

• 16 ounces ziti pasta
• 1 medium egg
• 2 tablespoons butter
• 4 1/2 cups parmesan or mozzarella cheese, or an “Italian blend” variety
• 3 1/2 teaspoons seasoning(s) of your choice. I used Cavender’s Greek Seasoning; one of my favorites. I also like Jane’s Krazy Mixed-Up Salt and Mixed-Up Pepper, garlic salt, or 2 teaspoons Italian seasoning + 1 1/2 teaspoons salt.

1. Cook the pasta. When it is finished, drain and pour into a large mixing bowl.
2. Preheat oven to 375 degrees.
3. Add the broccoli pieces, egg, butter, 3 teaspoons of the seasoning, and 3 1/2 cups of the cheese to the mixing bowl (you will need some of the cheese and seasoning for topping later). Stir until everything is well-blended.
4. Carefully pour the mixture into a glass baking dish. Bake for 20 minutes.
5. Remove the dish. Top the noodles with the remaining 1 cup of cheese. Bake for another 5 minutes.
6. Sprinkle the remaining 1/2 teaspoon of seasoning over the baked pasta. Let cool for a few minutes before serving.

Cheese tortellini with broccoli in lemon butter sauce

Ingredients:

• 2 1/2 cups frozen, dry, or refrigerated cheese tortellini pasta
• 1 1/2 cups chopped broccoli (I used frozen, already-chopped broccoli)
• 3/4 cup butter
• 1 tablespoon lemon juice
• 2 teaspoons milk
• Garlic powder
• Optional: Italian seasoning, shredded Parmesan or “Italian blend” cheese

Note: If you aren’t concerned about making this a vegetarian meal, use any tortellini variety of your choice (one with a chicken filling, sausage filling, etc.).

1. Cook the tortellini according to package directions. Heat the chopped broccoli and set aside.
2. Before draining the tortellini, heat the butter in a small pot. Use medium heat until the butter is mostly melted.
3. Lower the butter’s heat. Add the lemon juice and milk. Add a bit of Italian seasoning if you are using it. Mix until a thin sauce forms, then remove from heat.
4. Drain the tortellini and return it to the pot. Stir in the broccoli, then add the lemon butter and stir again.
5. After serving, sprinkle lightly with garlic powder. Top with a bit of shredded cheese if you want.

Vegetable "stir-fry" Ramen noodles

I loved Ramen noodles when I was a kid. I still do even though I’m in my twenties now. They’re a nice, cheap snack to keep in your cabinets, and you can make good quick meals with them.

Ingredients:

• 2 packs/blocks of ramen noodles
• 1 1/2 cups vegetables of your choice. I used a frozen “stir-fry blend”.
• 1 1/2 tablespoons vegetable oil
• 2 tablespoons soy sauce (I prefer low-sodium soy sauce, but use regular if you want)

1. Fill a skillet with about 2 inches of water and bring to a boil. Add the ramen, but do not use the seasoning packets that come with them.
2. Heat vegetables according to package directions (I microwaved mine). Set aside.
3. When the noodles are cooked, lower the skillet’s heat. Drain the ramen.
4. Add the vegetable oil to the empty skillet. Return the noodles and add the vegetables. Stir and toss for about one minute, mixing the vegetables into the noodles.
5. Add the soy sauce and toss for another minute or so, until the mixture is lightly coated with the sauce.