Want better flavor without losing the convenience of your favorite store-bought meals and sauces? No problem!

The first step is to throw away the seasoning packet. Most of the time, all those little foil envelopes contain are stale spices, strangely named additives, and an unbelievable amount of salt. You can do so much better raiding your own cabinets.

With that in mind, there are a few basic pantry items that are useful to keep around. A splash of red wine vinegar brightens dull flavors, and balsamic gives vegetable dishes a sweet-tart bite. Make sure you also have a bottle of soy sauce, a few cans of chicken broth, some brown sugar, a package of bay leaves, and a few common herbs and spices. Some form of hot sauce, such as Sriracha or Tabasco, is always handy for livening things up.

These are your allies when it comes to making sure a quick dinner of noodles or canned soup tastes rich and flavorful instead of boring. Bitter flavors can be balanced with a teaspoon of sugar and a pinch of salt. Savory herbs and a bay leaf will help tame an overly sweet dish. Bland foods always benefit from a dose of vinegar, some salt, and a shot of hot sauce.

Even when the seasoning is already in the food itself, doctoring it with a few pantry staples never hurts. With a little experimentation, these easy store-bought shortcuts can become tasty and satisfying meals.

Grown-Up Ramen Noodles Recipe

    Prep Time: 10 minutes

    Cook time: 10 minutes

    Yield: Serves 2

Ramen Noodles Recipe Ingredients

    One packet ramen noodles

    3 cups chicken broth

    2-4 leaves bok choy or napa cabbage

    1 egg per person

    2 spring onions

    1/4 cup frozen peas

    2-3 tablespoons soy sauce

    Optional Extras:

    1/2 cup tofu, cubed

    1/2 cup leftover beef, pork or chicken

    1/4 cup frozen corn

    1/4 cup bean sprouts

    1 teaspoon Sriracha, Tabasco or other hot sauce

    1 teaspoon rice wine vinegar

    1 tablespoon miso paste

Ramen Noodles Recipe Direction

Put the noodles in a strainer and rinse them under hot water (this removes some of the oil coating the surface). Discard the spice packet. Bring the chicken broth to a boil in a medium saucepan, adding 1 teaspoon of salt if broth is unsalted.

Meanwhile, cut the stems and leaves of the bok choy into thin strips, slice the spring onions thinly, and crack your egg into a measuring cup (one egg per cup if cooking multiple). Prepare any extra add-ins and set them close to the stove.

Once the broth is boiling, add the noodles and the cabbage. Turn the heat down to medium-low and cook for about 1 minute.

Lower the measuring cup with the egg to the surface of the water and gently tip the egg into the water. If cooking multiple eggs, space them around the edge of the pan so they stay separate. Cook for 2-3 minutes until the whites are completely set but the middles are still soft. (If you don't like runny yokes, lightly whisk the eggs beforehand and stir them into the broth instead.)

Stir in the spring onions, peas, soy sauce and any extras you have prepared. Let the soup cook for another 30 seconds, and then remove the pan from the heat.

Pour the soup into individual bowls and serve. Leftovers will keep refrigerated for one week.

Better Pasta & Marinara Sauce Recipe

    Prep Time: 10 minutes

    Cook time: 10 minutes

    Yield: Serves 4 to 6

Pasta & Marinara Sauce Recipe Ingredients

    1 pound pasta

    24-ounce jar pre-made tomato sauce

    1/4 cup red or white wine

    1 pinch red pepper flakes

    1 bay leaf

    1 teaspoon smoked paprika (optional)

    2-3 teaspoons balsamic vinegar

    2-3 teaspoons brown sugar

    1/4 cup cream cheese (optional)

Pasta & Marinara Sauce Recipe Direction

Bring a large pot of water to a boil. Add the pasta and one tablespoon of salt. Cook the pasta until it is al dente, and then drain.

While the pasta is cooking, pour all of the tomato sauce into a saucepan and set over medium heat. Use the wine to rinse out the inside of the sauce jar and pour this into the pan. Stir in the red pepper flakes, bay and paprika.

Let the sauce simmer uncovered so that moisture can evaporate and the sauce concentrates. Stir the sauce every few minutes to prevent the bottom from burning.

When the pasta has finished cooking, you can remove the tomato sauce from the heat. Stir the vinegar and brown sugar into the warm sauce one teaspoon at a time, tasting between each teaspoon to see if you like it. Stir in the cream cheese last of all.

Serve the sauce over the cooked pasta. Leftovers of both the pasta and the sauce will keep refrigerated for one week.

 

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Ramen Noodles and Pasta & Marinara Sauce - Better Shortcut Meal Recipes

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