Crushed tomatoes: Opt for the fire-roasted crushed tomatoes because they equal more flavor! If you can’t find them in a store near you, regular diced tomatoes will work perfectly here.

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And there you have it – microwaved ramen noodles, a lifesaver for the busy cook. A warm and comforting bowl, ready in a fraction of the time. Ingredients Stir halfway through or at every interval. This step helps disperse the heat and ensures that the noodles cook uniformly.Stir in some leafy greens. Add a handful of spinach or kale a few minutes before serving. This is an easy way to include more nutritious ingredients and use up some leftover vegetables you may have in the fridge. Versatile recipe. You can follow this recipe or substitute some ingredients for what you have. The best part of vegetable stew is the ability to use leftover produce from other recipes to create another family meal.

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No need to worry if you’ve prepared ramen and cannot finish it in one sitting. You can save it for a later meal in the refrigerator. You can add cheese, a dollop of peanut butter, or a drizzle of honey, too. How to Store and Reheat Cooked Ramen Use a microwave-safe bowl and transfer your stored ramen into it. Microwaves can vary in power, so warming the ramen in short bursts is ideal.

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Add your desired toppings and get creative.Drain the noodles, if that’s your preference. Elevate your ramen noodles with your desired toppings, broth, and seasonings.

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Let your ramen cool and transfer it to a container with a secure lid. The ramen should stay fresh in the refrigerator for up to 2 days.Be cautious when removing the bowl from the microwave, as it can be hot. Use oven mitts or a towel to protect your hands.

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Get creative with toppings! Sprinkle some green onions, cilantro, or chopped herbs on top for freshness. Add some crunch with crushed peanuts or sesame seeds. Crumble some nori (dried seaweed) for a hint of umami.Give it umami depth. Add a splash of soy sauce to the onion and mushroom mixture towards the end of cooking them. The sauce will soak into the mushrooms and give this vegetarian stew a meaty, umami taste.