Eating

You had me at "10 packs for a dollar"

I grew up on a steady diet of ramen noodles. After I moved out on my own, I turned on those cheap little noodles. Lately, though, they’ve been working to lure me back in. Back in October they were in cahoots with Rachael Ray. Her Thai Shrimp Noodle Pouches were quite tasty, but not delicious enough to renew my love for the ramen.

But as of tonight, the ramen noodles have me. From here on out, I will actively seek ramen-based meals. And of all the crazy things, it’s because of a recipe from a Weight Watchers cookbook.

Easy Asian Beef and Noodles
1 (8-ounce) rib-eye steak
1 teaspoon dark sesame oil, divided
1 cup (1-inch) sliced green onions
2 cups packaged cabbage-and-carrot coleslaw
2 (2.8-ounce) packages beef-flavored ramen noodles
1 1/2 cups water
1 tablespoon low-salt soy sauce

Trim fat from steak; cut steak diagonally across grain into thin slices. Heat 1/2 teaspoon oil in a large nonstick skillet over medium-high heat. Add steak and green onions; stir-fry 1 minute. Remove steak mixture from skillet; keep warm. Heat remaining 1/2 teaspoon oil in skillet over medium-high heat. Add slaw; stir-fry 30 seconds. Remove slaw from skillet; keep warm.

Remove noodles from packages; reserve one seasoning packet for another use. Add water and remaining seasoning packet to skillet; bring to a boil. Break noodles in half; add noodles to water mixture. Cook noodles until most of the liquid is absorbed, stirring frequently. Stir in steak mixture, slaw and soy sauce; cook until thoroughly heated.

Serves two.

10 Points

I would recommend that you do not add the entire bag of coleslaw, because that might mean that you would have to scoop out 5 cups of overslaw. This is a shockingly easy and delicious dish. We’re going to try it again soon with either chicken or shrimp, substituting the appropriate flavor of ramen, of course.

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