Serves 2, or 1 if very hungry
I discovered a similar recipe online while searching for *something* to cook while staying in a hotel with a minifridge and microwave (thankfully) but no real kitchen. The microwave is only 700 watts so it was really limiting. A friend gifted me a Lunch Crock (like a mini slow cooker/Crock Pot that only keeps things warm; it's for keeping your lunch warm while you're at work until lunch time) and I've been experimenting with it a lot. This is my very variable and versatile recipe.
- 1 packet of ramen, any flavour
- 1 can (~12 oz.) chicken, UNdrained
- 1 Tbs. cream cheese
- .25-.5 c. frozen veggies, if available
- 4 oz. hot water
- Seasonings to taste, e.g., part of the ramen seasoning packet (don't use the whole thing unless you're going for "salt lick" flavour!), garlic powder, red chilli flakes, hot sauce, soy sauce, etc.
1. Break the ramen noodles into smaller bits so they fit into the Lunch Crock. Add the entire contents of the can of chicken (including the broth), breaking up the chicken into smaller bits, if desired. Add the cream cheese, veggies and seasonings.
2. Add 4 oz. of hot water, I like to use my Keurig for convenience (remove any K-Cups first). Snap on the lid(s) to the Lunch Crock (no stirring necessary) and plug it in.
3. After 10 min. or so, open the lids and stir the contents to mix. Replace the lids and continue to cook for anywhere from 10 min. to an hour, depending on your availability, level of hunger, state of the frozen veggies and desired done-ness of the noodles.
4. Serve up! Should be moist but not soupy.