Throwback to That Time I Accidentally Destroyed the Gutsiest Bug

This is a note I found in my phone (because I like to keep a record of some of the–usually cute, sometimes funny–things that happen in my marriage) and I know it’s short and kind of pointless, but it’s January and life is hard this time year meaning my brain doesn’t always work the way I want it to SO this is all you get.

Charlie and I went on a dusky stroll and a bug landed on my hand. Rather than swat it and smear bug guts everywhere, I tried to daintily flick it away. My flick EXPLODED the bug so there were guts all over the back of my hand and each time I tried to flick them off, they stuck to my fingers. So both hands were contaminated, then OF COURSE my eye started to itch so I made Charlie take me home.

 

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Homemade Ramen Noodles


If you’ll remember, I had a bugger of a cold around the beginning of the month. My husband made it a full week before succumbing himself.

If you have a man in your life, you know what big babies they become at the first sniffle. (Okay, okay, this time around my throat hurt so badly I was a whiny mess myself). Regardless, a loved one with man flu requires some extra pampering.

I’ve written before about the soups I whip up to fight illness, but you can never have enough easy soup recipes, especially in the middle of cold and flu season. This one has the added bonus of being a childhood throwback made healthier.


Who doesn’t love ramen noodles? Salty, savory, noodley perfection. This recipe is almost as easy as the pre-packaged junk and even tastier — if I do say so myself.

Ingredients:

  • 1 Tbs olive oil
  • 1 Tbs minced onion
  • 1/2 tsp red pepper flakes
  • 1/2 cup frozen peas and carrots
  • 1/2 cup frozen broccoli
  • 1/2 Tbs garlic powder
  • 1/2 Tbs turmeric
  • 1/2 Tbs ginger
  • 1 tsp salt
  • 1/2 tsp pepper
  • 4 cups chicken stock
  • 1/2 Tbs chives
  • 1/2 Tbs soy sauce (optional)
  • 1 tsp sriracha (optional)
  • 1 sheet Chinese noodles
  1. Heat oil in stockpot over Medium. Add onions and red pepper flakes and cook about 1 min.
  2. Add veggies and spices through pepper. Cook, stirring often, about 3-5 min.
  3. Stir in chives and chicken stock. Bring to boil.
  4. Add soy sauce and sriracha. Boil about 8-10 min, stirring occasionally.  (Side note: all the seasoning measurements are approximate so taste/adjust as needed throughout.)
  5. Break noodles in chunks and add to pot. Cook about 3-4 minutes, breaking noodles apart with spoon as they soften (you can also add 1 cup water to keep soup brothier).
  6. Enjoy!