Sometimes when I make lunch at work from scraps of this and cans of that and then call it a recipe, I feel like I’m cheating. It should almost be called an ingredient assembly, since that’s more accurate. But “recipe” sounds nicer, is more concise, and fits in well with my current labels, so we’ll stick with that.
This is one of those recipes that truly epitomizes the Poor Girl philosophy of eating: payday wasn’t until today, which means I don’t get to go food shopping until this evening after work (and even that’s not much to hoot about since I’ll be left with next to nothing after my rent is paid); I couldn’t afford to buy lunch at some restaurant, but I still wanted to have something more substantial than yogurt and flax seed for lunch. When I looked in the fridge in the breakroom I saw I had only a few fun ingredients left at my disposal, as well as one last rice noodle soup packet hiding in my little cubby. Forty-five seconds of flavor math later, I was happy to note I had the makings of a decent lunch.
You can use regular ramen if that’s all you have at your disposal. In fact, if I’m lucky enough to have leftover shrimp at work again I will probably make this with ramen. It bears noting that if you do use ramen you can easily feed 2 with this, since there’s a bit more in the package than the rice noodle soups. If you don’t have shrimp, leftover chicken would also taste awesome with this. Don’t have fresh asparagus handy? Don’t worry, neither did I – I used some from my little frozen package. Like I always say, play around with things; experiment; when you don’t have much to work with, getting creative is your best weapon against a boring meal.
Here’s a recipe so easy to make that it’s almost unfair…
Quick Shrimp & Asparagus Noodle Soup (serves 1-2, depending on appetite; total cost per serving: ~ $2)
1-2 packets of rice noodle soup or 1 pack of ramen soup (any poultry or seafood flavor will do)
5 asparagus spears
10-15 cooked shrimp
If using frozen asparagus & shrimp, be sure to thaw them properly before beginning. Cut the asparagus spears into smaller pieces, about 2″ in length. Prepare the soup according to the package instructions. Add the asparagus & shrimp, stir together, and enjoy!