This meal has minimal cooking for hot summer days or fuel conservation during an emergency.
BEEF RAMEN NOODLE BOWL (Pantry Cooking II)
1 package (3 ounces) beef ramen noodles
1 cup canned beef, in chunks or shredded, heated or at room temperature
1/2 to 2/3 cup canned peas, drained, heated or at room temperature
1/2 to 2/3 cup canned petite diced tomatoes, rinsed and drained, heated or at room temperature
1 teaspoon dried chives
1 tablespoon soy sauce
Cook ramen noodles according to package directions. Drain; stir in 1 teaspoon of the seasoning from the seasoning packet. Divide noodles between 2 bowls. Place 1/4 to 1/3 cup peas on one side of each bowl. Place 1/4 to 1/3 cup tomatoes on the opposite side of the bowl. Place 1/2 cup beef down the middle of each bowl. Sprinkle 1/2 teaspoon chives on the beef and 1-1/2 teaspoons soy sauce on the vegetables in each bowl. Serves 2.
