Cilantro Noodles

Sometimes you can find great recipes while waiting somewhere. This one comes from a magazine at the local dentist’s office – unfortunately, I didn’t catch the name of the magazine, but it had loads of delicious-looking recipes!
Cilantro and noodles – I thought, "What could be better?"
Now, if you don’t care for cilantro, try using chopped green onions instead for the great color and taste.
This is an easy recipe, and I happened to have the ingredients on hand last night – I bought shallots the other day while I was thinking about the recipe.
Even my youngest loved it, and wanted seconds! There wasn’t any left, so next time I’ll double the recipe for my family.

3 pkgs. Top Ramen (you won’t need the flavor packets)
2 Tbsp. canola oil
1 tsp. sesame oil
2 Tbsp. (1-2) shallots, peeled and chopped finely
2 Tbsp. soy sauce
1/2 C. cilantro, chopped

Bring water in a pot to a boil and add Top Ramen. Boil 3 minutes, stirring occasionally. Meanwhile heat a skillet over medium heat, add canola and sesame oils and when warm saute diced shallots. Once shallots are soft, deglaze pan with 2 Tbsp. soy sauce. Add chopped cilantro.
With a spaghetti spoon or tongs lift noodles out of pot, draining water off, and add to the skillet. Toss and serve warm.

Serves 4-5 as a side.

Angel’s Tip: Add egg strips or cooked diced chicken to make it a meal. For egg strips, cook egg like an omelet, roll up and slice.