You must be logged in to post a review.
A healthier, homemade take on the staple college food, ramen noodles. This is made with rice vermicelli, a bit of coconut milk and some spices and it is easy to change up with small additions. To save time, you can freeze coconut milk in ice cube trays. This recipe uses 2 cubes per batch!
In a saucepan, boil the amount of water specified on the noodle package then add noodles. Add remaining ingredients and continue cooking until noodles are done (use timing on the package as a guideline). That’s it!
Feel free to add ingredients as in the photo. I included shrimp that I sauteed with some minced garlic cloves, a handful of julienne carrots, fresh green pea shoots and a bit of chopped green onion. Yum!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!