How to Make an Awesome Lunch With Ramen Noodles

Known as a cheap meal, ramen noodles sometimes get a bum rap because of their salt content and maybe just because they're cheap.

While it's true that the bouillon flavoring that comes with ramen noodles has a lot of salt, so does any kind of bouillon, unless you opt for the pricier, low salt version. I still don't know how omitting an ingredient makes a product more expensive, but I digress.

Ramen noodles can make the basis of a really good and really quick lunch.

Use two packages of noodles for a family. Bring a pot of water to boil, using about half what the noodles call for.

Other than that, you will need:

2 eggs, beaten
A double handful of chopped raw greens of your choice: spinach, collards, dandelion greens or other wild greens.
1 cup of frozen mixed vegetables
1 cup of chopped, cooked meat or crumbles like ground beef. Meat can be anything you have: Poultry, ham, beef, etc. Leftovers are great and a combination is fine.

Put the frozen vegetables in first because they take the longest to cook. Chop the greens and meat and beat the eggs while the vegetables are cooking. Add noodles and greens at the same time, wait a minute or two, then drizzle the beaten egg into the boiling soup, stirring gently as you do. Add the meat last and cook just enough to heat through.

Serve with crusty bread and condiments like pickled beets or other vegetables and/or cheese slices.

There you go. There's a hearty, almost healthy and entirely cheap meal.