So here’s what happened…
When I was in college, like many penniless coeds, I often spent months living off of Chicken Flavored Ramen Noodles, Frosted Mini Wheats and Jujubes. I considered this a well balanced diet because Chicken Flavor = Protein, Frosted Mini Wheats = Fiber and Jujubes = Fruit. (NOTE: this is not the logic that got me in to college)
At 29, I thought I had outgrown most of these cheapo-depot foods. I have a job, a savings account and I work for a food company. All in all, I should be out of the woods as far as getting my meals from the “dinner” aisle of 7-11, Cumbies or Wawa. Or so I thought.
In the not so distant past, I found myself wandering through such an establishment when an orange and white package caught my eye. Chicken Flavored Ramen Noodles!! Should I? Could I? Was anyone looking?! I picked up the package (which set me back $0.49!) and set out on a mission to recreate the ramen noodle.
Pan Seared Ahi Tuna
Ahi Tuna Steak
Coarse Ground Black Pepper, to taste
1/8 tsp Cayenne Pepper
1 tsp Minced Garlic
2 tsp Low Sodium Soy Sauce
1/2 Cup Miso Soup
Season the Ahi Tuna Steak with Black Pepper, Cayenne Pepper and Garlic. Whisk Soy Sauce and Miso Soup together and pour over the Ahi Tuna. Cover and marinate for 30 minutes.
Coat a saute pan with non-stick olive oil spray. Heat to high and add Tuna. Sear on each side for 1-2 minutes. Remove from heat and let rest. Slice.
Dice Tomato, Cucumber and Red Onion. Season with Salt, Pepper and a few dashes of Balsamic Vinegar. Serve on top of or as a side salad to the Ramen Noodle Bowl
Ramen Noodle Bowl
Prepare Ramen Noodles according to the package, making sure to reserve the extra broth. Transfer to a bowl and top with slices of Ahi Tuna and diced vegetables.
[Optional: replace Ramen Noodles with Shirataki Noodles boiled in Low Sodium Chicken Broth for a healthier alternative"]