>
> > I had been eating Ramen noodles for lunch for many years, but stopped
> > this year
> >after realizing that I needed to improve my dietary nutrition. Now, I cook
> >a large
> >batch of beans every so often and have a cup of those for lunch. Better
> >protein,
> >fiber, and many nutrients that become increasingly important with age. The
> >overall
> >cost is not that much more than Ramen.
>
>Hmm. This is turning into a "what's for lunch on a tight budget"
>threads. I've got a box of pasta (veggy enriched), a box of instant
>mashed potatoes, a bag of rice and packets of salmon mush. Oh, olive
>oil and good spices. I can microwave up a nice meal here at the office
>for under a dollar. Last night, I did splurge. I bought a jar of
>olives and a small brick of extra sharp aged chedder cheese.
>
>When times were REALLY tight, I was trying to keep my lunch costs down
>below 50 cents. Beans and rice will do it. A two-pound bag of
>slow-cook rice costs almost nothing. Now that we're living high, I
>don't do much Ramen anymore. But, when it came to the seasoning
>packet, I only used a quarter or so of it anyway.
>
>The best thing for Ramen noodles, that I've found, is to throw it in
>with stir fry.
>
For Ramen noodles, I would add some frozen peas, chopped cilantro, etc. to
improve the overall palatability. For stir-frying, I much preferred egg
noodles tossed with a little butter. If I have home-made stock available, I'd
heat a cup and toss in some egg noodles for a healthier lunch.
Chris
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