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Ramen noodles are cheap and easy for a quick meal, but they may not be the most healthy meal to have all of the time.

My son loves ramen. He who does not wish to be bothered by much preparation finds this the best meal. In fact, he often asks if we could have ramen for dinner. Nothing added, just what is in the package. My baby daughter figured out that she can open these packages, which she considers a most helpful act. I decided that I needed to make ramen for dinner with so many open packages; however, I did not want that flavor package with nothing more, so I changed the recipe.
    My garden is in a transition phase at the moment. Winter vegetables have gone to seed, while spring vegetables are coming into their own. Sure some vegetables are ready for harvest, but of the spring vegetables I have a little bit here and there that are ready to pick. One tomato was ready to eat, and some beans as well. Not enough for a proper side dish though. I also was slowly simmering a chicken. I guess that I could have made a soup, but I had that ramen. I cooked the ramen in the chicken stock. I also had a homemade barbecue sauce from the previous night. I mixed this into the ramen (no flavoring packets added). I chopped up various vegetables from the garden, and dropped them in. The added chicken stock was enough for the ramen to absorb, so no liquid was in the pot. I then chopped a good handful of mint for the ramen.
    To complete the meal, I took slices of the stewed chicken to be spread over the ramen. For a suace, chicken stock was mixed with the barbecue sauce. This meal was happily accepted by the children. Even my son, who vocally complians if I do not prepare the ramen to package instructions, was overjoyed by this version of his favorite dish. I think that the barbecue sauce was the secret ingredient for sucess, and the vegtables were well used.