Truth be told, I don’t cook as much as you think I do. And, perhaps much to your disbelief, I don’t eat as good as it appears to be. Well, not every day.
Like many of you who has a busy and hectic lifestyle, I eat too much unhealthy food, for example: instant noodles or ramen. My pantry is constantly choked full of various kinds of instant noodles: imported ramen noodle from Asia and my favorite American cup noodles. The alarming thing about eating ramen noodle is not about the noodle, but the fact that I’m addicted to the flavoring packet in every single ramen: Penang laksa, Thai tom yum, curry, miso, and so on. I always slurp the MSG-loaded and “sure-to-make-you-bald” (my late mother used to tell me) ramen noodle soup to the very last drop.
When my conscience hits, I try to make my ramen noodle healthy to disguise my guilt for eating malnutrition food. That’s when I try to rid the flavoring packet and make ramen noodle salad.
Ramen noodle salad is a very simple recipe–as the name suggests, it’s a quick dish that you can whip up by combining ramen noodle + salad. I make my ramen noodle salad with shredded cabbage, mayonnaise, spicy chili sauce (you can also use Tabasco sauce) and some seasonings. A simple recipe with almost no artificial flavorings–OK, I confess, just a wee bit.
The next time if you feel bad about consuming too much instant noodle, try my ramen noodle salad recipe. It’s actually not half bad.