03 Jan

Lunch Melange

Lissa Coffey

Lissa Coffey

Lissa Coffey
1 package steamed ramen noodles or packaged thin noodle dinner

2 cups vegetables (one or a mix, fresh, frozen or leftover)

1-6 eggs (depending on servings desired.)or an egg substitute like Tofu Scrambler or pourable egg substitute.

1/4 cup mayonnaise, eggless mayonnaise, fat free mayonnaise, half-and-half or (unflavored) soy half-and-half.

1/2-2 tsp seasonings (we like curry powder or green chili powder and sea salt), or to taste.

Whole grain toast or split pitas

Leaf lettuce

Sliced tomato

Break and cook noodles according to package directions, including any seasonings. Drain and set aside. In a large skillet, saute vegetables if they’re not already cooked or heat through if they are leftovers. In a separate bowl, combine eggs or tofu scrambler with mayonnaise, cream or soy creamer (unflavored) and seasonings compatible with the vegetables and noodles. Toss noodles with vegetables in skillet until well blended, then pour the egg/tofu scrambler mixture over all. Allow to set, stirring to combine thoroughly.

Serve hot over toasted whole grain bread slices topped with lettuce and tomato or as a pita sandwich filling.

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