I didn’t have any cravings while I was pregnant. I’m somewhat disappointed I never got to do the stereotypical pregnant lady thing and send my husband out to Walmart at midnight for pickles and ice cream.
Weirdly though, more than nine months postpartum, I’ve been having a craving. I actually begged my husband to run out to the D&J Galaxy to get me something to eat. It wasn’t pickles and ice cream, but it might be just as bad. It was ramen noodles. Yep, the cheap packages of dried noodles and salty seasoning packets that college students live on. Oddly enough I didn’t really even eat them much in college. For some unknown reason, I’ve wanted them recently.
One day I even ate ramen noodles for lunch and again at dinner. Yeah, ridiculous, I know. In addition to eating them by the package directions, I’ve also made two different recipes using ramen noodles which we were really tasty. One was a quick take on pork lo mein and the other was a slaw-like salad that I took to a cookout.
I was hoping I would get over this weird craving after eating several packets and recipes made with ramen, but I still could eat some more. They actually have all sorts of different flavors now that I don’t remember being around when I was in college. I’ve already tried the chili flavor and the sriracha chicken flavor. So far I think the roast chicken flavor is my favorite. I like to add some fresh chopped green onions to mine as well.
I know ramen is really terrible for you because of all the sodium so I’m not exactly recommending you start eating it in great quantities. The ramen noodle salad I made for the cookout though is pretty tasty and does at least have some vegetables in it.
Ramen Noodle Salad (Recipe from www.sugarspunrun.com)
• 24 ounces shredded broccoli slaw available by the pre-packaged salad mixes lettuce, etc., usually sold in 12 oz bags, so you will need 2
• 2 3-oz. packages chicken flavored ramen noodles broken into small pieces (reserve seasoning packet)
• 1/2 cup chopped green onions about 6 green onions, sliced
• 1 cup sunflower seeds
• 1/2 cup canola oil vegetable oil would also work (120ml)
• 1/3 cup sugar (66g)
• ¼ cup apple cider vinegar (60ml)
• 3 tablespoons rice vinegar
• ¼ teaspoon crushed red pepper flakes optional
Combine broccoli slaw, broken ramen noodles, green onions, and sunflower seeds in a large bowl. Set aside.
In a separate bowl, whisk together canola oil, sugar, vinegars, crushed red pepper, and reserved seasoning from both ramen packets.
Drizzle over broccoli slaw mixture and toss well.
Chill in the refrigerator for one hour before serving to allow flavors to meld and noodles to soften.
Note: I went to our local grocery story in Boonville, D&J Galaxy, to get the ingredients for this recipe and they did not have broccoli slaw. They did, however, have an Asian salad mix that came with little packets of almonds and those crunchy noodle things. I used that and it was wonderful!
Kitsey Burns Harrison is a reporter for the Yadkin Ripple. Here she shares her musings on food, life, love and motherhood. She may be reached at 336-679-2341 or on Twitter and Instagram @RippleReporterK.