It’s a good thing you eat some ramen noodles and you’re not starving.
The noodles are good for you, though, because they’re low in calories and fat.
You can make these meals for a low-calorie dinner, or you can make them as a quick meal for a meal you’re making.
You won’t be getting as many calories, but you’ll be getting the nutrients you need to make it through the day.
Ramen noodle noodles have a lot in common with pizza.
They’re thin and chewy, they’re filled with a variety of fillings, and they come in a variety different flavors.
You’ll want to make these a few different ways.
You could use plain white noodles or you could make the filling a bit more complex with the addition of veggies and other toppings.
Either way, these Ramen Noodle Casseroles will make you feel good.
Nutrition Facts Ramen noodles, noodles and noodles casseroles with veggies and noodles calories per serving: 1,735 calories per recipe | Serving size: 1 casserale | Calories per serving : 1,539 calories Ingredients 1 can (8 ounces) white pasta noodles, rinsed and drained 1/2 cup shredded Parmesan cheese, grated 1 cup shredded cheddar cheese, chopped 1/4 cup shredded red pepper flakes 1/3 cup chopped green onion 1/8 cup chopped celery 1/16 cup chopped red bell pepper 1/5 cup chopped basil 1/1 cup chopped fresh parsley 1/6 cup chopped garlic 1/7 cup chopped cilantro 1/10 cup chopped scallions 1/15 cup chopped onions 1/20 cup chopped parsley (optional) 2 large eggs, beaten 1/14 cup water 1/12 cup chopped shredded Parmigiano-Reggiano cheese Instructions In a bowl, whisk together the ingredients and set aside.
In a large pot, heat 2 tablespoons of olive oil over medium-high heat.
Add the pasta, rinned and drained, and cook, stirring frequently, until the pasta is al dente, about 5 minutes.
Add in the shredded Parm, cheese, and cheddar and cook until melted and bubbly, about 2 minutes.
Drain the pasta and set it aside.
Add 2 tablespoons olive oil to a small saucepan over medium heat and add the Parmesan and red pepper.
Cook until melted, about 3 minutes.
Whisk the egg in the pot, and then add in the water and cook for another 2 minutes, or until the egg has fully cooked.
Whiz the egg mixture, and add in half of the egg.
Whizz the egg and egg mixture until smooth.
Add a splash of olive water to the mixture, then whisk it together to combine.
Add half of your shredded Parm and cook the noodles until they are fork tender, about 6 to 8 minutes.
You should be able to easily bite through the noodles and not have to flip them.
When the noodles are fork-tender, add the remaining 1/32 cup of the cooked noodles and cook them for another minute or two.
Remove the noodles from the heat and set them aside.
Whirl the egg-and-milk mixture into a small ball and gently roll the ball into 1-inch thick noodles.
Sprinkle with cilantro and season with salt and pepper.
Nutrition Serving Size: 1 Casserole | Calories Per Serving: 1.834