2 c. water
1 pkg. (3oz) chicken ramen noodles
1 can (15-1/4 oz) whole kernel corn, drained
1 can (14-3/4 oz) cream style corn
1 c. milk
1 tsp. dried minced onion
1/4 tsp. curry powder
3/4 c. shredded cheddar cheese
1 Tbls. crumbled cooked bacon
1 Tbls. minced fresh parsley
In a small saucepan, bring water to a boil. Break noodles into large pieces. Add noodles and contents of seasoning packet to water. Reduce heat to medium. cook, uncovered, for 2-3 minutes or until noodles are tender.
Stir in the corn, cream corn, milk onion and curry powder; heat through. Stir in the cheese, bacon and parsley until blended. Serves 4
We tried this new recipe for lunch today. We enjoyed it. It was a just another way to use the 500 packages of ramen noodles we have in food storage!