U Can Cook

By: Sarah Kopman-Fried

Posted: 9/25/07

Ever since I started college, ramen noodles have invariably become the butt of countless jokes made by all the adults who come to visit me. But the truth is that ramen noodles can really come in handy - they're easy, cheap and take virtually no time to make. But, as the beef, chicken and shrimp flavors can get old after awhile, perhaps it's time to try a spicy remix of this college classic.

Ingredients:

-2 packages of ramen noodles

-1 15-ounce can chili with beans

-1 8-ounce can diced tomatoes (preferably with green chilies)

-8 ounces of shredded cheese (Monterey Jack or Cheddar is best)

Directions

1. Put 6 cups of water into a 3-quart casserole dish with a lid. Microwave for 3 minutes.

2. Crush the packages of ramen slightly, carefully open and remove the seasoning packets, which will not be used in this recipe.

3. Take the casserole out of the microwave, dump in the ramen noodles, pushing all the bits down into the water, breaking it up a bit more if necessary.

4. Cover and return to microwave oven, cook for 5 minutes, stirring halfway through.

5. Take the noodles out of the microwave and drain well using a strainer.

6. Dump the chili and tomatoes in with the pasta, and toss well.

7. Cover and return to microwave, cook for 5 minutes or until hot throughout.

8. Sprinkle the chili ramen with cheese, replace the cover, and let stand until all the cheese melts (usually about 3-5 minutes).

Contact Sarah Kopman-Fried at

Sarah.Kopman-Fried@UConn.edu.