When the terrible snowstorm Juno (that never really came to fruition) hit us a few weeks back, we gave you six recipes you could make from bare pantry essentials. Now, in light of the fact that none of us want to leave our houses this week due to fear of frostbite and concern for our sanity, we’re giving you four more. Who knew you could make frittata with ramen noodles?
Thai “Peanut” Noodle Salad
1 package long Noodles (Linguini, Soba, etc.)
1/4 cup Nut Butter of your choice
4 TBSP Soy Sauce
1 TBSP Canola Oil
1 TBSP Hot Sauce (Sriracha works best)
1 TBSP Sesame Oil (Optional)
1 tsp Ground Ginger
2.5 cups Frozen Vegetables, defrosted
Bring a pot of salted water to a boil. Cook noodles according to package instructions for al dente. Drain and run ice cold water over the noodles immediately.
In a large bowl, stir together nut butter, soy sauce, canola oil, hot sauce, sesame oil, and ground ginger. Stir well until throughly combined. Add cold noodles to the bowl. Toss to combine, making sure all noodles are coated with sauce. Toss in the vegetables. Best served cold.
Pea Pesto Pasta
1 package of your favorite pasta
1 cup Frozen Peas
1 TBSP Red Pepper Flakes
2 tsp Kosher Salt
1 clove garlic, roughly chopped
1 TBSP Parmesan Cheese (Optional)
1/4 cup Extra Virgin Olive (Can also use Canola Oil)
Parmesan Cheese, for garnish (Optional)
Bring a pot of salted water to a boil. Add your pasta and cook according to the package’s instructions. Reserves small amount of the pasta water.
In a food processor combine peas, red pepper flakes, salt, garlic, and cheese. Pulse a few times to coarsely chop. While running the food processor, pour in the olive oil. Toss pasta in the pea pesto. If the mixture is too dry, add pasta water, 1 tsp at a time until consistency is correct. Top with additional parmesan cheese.
2 cups All Purpose Flour
1 tsp Kosher Salt
2/3 cup Water
1/2 cup Tomato Sauce
1/4 cup Greens
1/2 cup Cheese
Preheat oven to 475 degrees Fahrenheit. Place a greased baking sheet in the oven while making the dough.
In a bowl, add flour and salt. Make a well in the center of the dry ingredients and pour in water. Gradually stir the flour from the sides of the well into the water until a shaggy dough forms. Knead the dough for 1-2 minutes. Let the dough rest in the refrigerator for at least 10-15 minutes.
On a floured work surface, roll the dough to 1/4” thick. If you like really crispy flatbread, roll to 1/8” thick. Carefully, take the preheated baking sheet out of the oven and lay dough on it. Place in the oven and bake 10 minutes, until color just starts to show on the dough. Take the flatbread out of the oven and carefully top with tomato sauce, greens, and cheese. Bake for 1-2 minutes so that cheese can melt.
Ramen Noodle Frittata
2 packages Ramen Noodles*
6 Eggs, lightly beaten
1/2 cup Cheese
Dried Herbs, optional
Preheat oven to 375 degrees Fahrenheit.
Bring a pot of water to a boil. Break up ramen noodles and cook for 3 minutes. Drain. In a large bowl, whisk together eggs, cheese, herbs, and ramen noodles.
In an oven proof skillet, heat 1 TBSP oil. Add eggs and ramen mixture. Place skillet in the oven and cook 10-15 minutes. Egg should be set, and the bottom lightly golden. Do not let it get to brown on top.
*Note: You can use the Ramen Flavor packets for extra flavored if desired. However, discard if you do not want the added sodium.
*Photographed by Alli Shepherd