Ramen, KillbotLuna Style

• 2 packages of Roasted Chicken flavor ramen

• 1-2 tbsp extra virgin olive oil

• Crushed red pepper

• Italian spice blend

• 1 small onion, chopped (optional but recommended)

• 1/2 a bag of fresh spinach, or more, chopped with kitchen scissors for ease

I've used standard, 10 cent Maruchan roasted chicken flavor ramen with success. I'm sure pork or roast beef or other non-meat flavors would be fine too.

In a frying pan or a wok, heat 1-2 tbsp of extra virgin olive oil on medium-high heat. Add crushed red pepper to taste when the oil is hot... just a tiny pinch if you don't want it very spicy, or go crazy... your choice! If you are using onions, add them now so they'll be sufficiently cooked by the time you add the ramen. Don't forget to stir them around so they don't burn. About a minute before you add the ramen, turn the frying pan heat down to medium and add 1-3 cloves of garlic, either freshly minced or from a jar... again to taste.

I personally prefer to use 3 good sized cloves because I am a fan of garlic. Cook ramen as you normally would, but be sure add flavoring before you add the noodles and cook for only 2 1/2 minutes instead of the recommended 3. This is because you will be cooking the noodles a little more in the frying pan!

Add the spinach about 30 seconds before you add the ramen to your pan, stir well to coat it in oil and sprinkle on about a teaspoon of Italian spice blend (oregano, basil, rosemary). At the 2 1/2 minute mark, start transferring the ramen noodles to your pan, leaving the soup base in the pot. I prefer to do this using tongs as it makes it much easier.

Toss the spinach/garlic/oil mixture together with the ramen in the frying pan, add a little bit of the soup liquid to taste (1/4 cup is a good start) and cook for maybe 30 seconds more, until the spinach looks sufficiently wilted. That's it, and it's a lot easier and quicker than it probably sounds. It's a delicious way to eat cheap ramen noodles and get your veggies in at the same time, while cutting down some of the salt normally found in ramen noodle soup. I think this recipe is pretty flexible too. You could probably add zucchini, fresh Roma tomatoes, broccoli rabe or any other greens.

Serves 2