Bacon and Onions Make Everything Better Ramen Primavera Babette

Here is a really-gratifying, fast go-to prep variation when I don't have time for dinner fussing - maybe a late-night teleconference with China or something.  Right?

This is a prep which reminds me fondly of my most dear, wonderful sister in law, Babette, who often said in my defense - "Ramen noodles ARE NOT intrinstically bad for you; it all depends on how you prepare them."  And if you knew Babette - you'd know that was a real endorsement.

And yes, a nod to all those who propose (like Mark Bittman and others) to reduce the proportion of simple carbs, and substitute high fiber, high nutrition alternatives like veggies.

Babette and I discussed in great detail about how you can use Ramen noodles as a base for great nutrition, but that you had to add veggies and be wary of the ingredients in those silly little foil packets.  So as almost always, I pair the noodles with TONS of veggies, and toss the packet, and prepare in a self-flavored (and ingredient-understood) broth instead.

But also to the whimsical (sometimes wild :-)) side of Babette's sense of balance, I also season with a bit of bacon and onions - which many proclaim make everything better.  Everything in balance.

And have a great bike ride or jog before dinner :-))
1/4 lb bacon, diced
1/2 purple Bermuda onion, diced
1 clove garlic, minced
1/2-inch fresh ginger, minced
1/2 tsp dried crushed red pepper flakes, or to taste

4 cups chicken or beef or favorite broth
2 Tbsp soy sauce
1 Tbsp asian fish sauce
1/2 tsp garlic powder
1/2 tsp onion powder

2 packets Ramen noodles, slightly crunched and cracked
2 cups shredded cabbage
1 cup shredded Brussels sprouts, sliced
1/2 cup matchstick carrots
1/4 cup corn kernels
2 green onions, sliced

palmful fresh cilantro leaves, chopped
toasted sesame seeds for garnish

Brown the bacon and onion in a small skillet with a dash of canola oil until just about, but not too crispy. Add the garlic and ginger and cook mother 2-3 minutes. Drain on a paper towel and set aside.

Bring the broth, soy sauce, fish sauce, and onion and garlic powders to a gentle boil. Add the noodles, cabbage, sprouts, carrots, corn and green onions and return to a gentle boil, stirring every once in a while.

Simmer gently until the noodles are just only al dente. Remember - they will cook stove to table.

Transfer noodle primavera mixture to 2 bowls and top with bacon mixture, cilantro and sesame seeds.

Serves 2.

Cook's Note:  OK, let's be even more real - after you seek your doctor's approval...  If you must, go ahead and use the flavor packet.  Your doctor may agree to stop bashing yourself and just make sure you have lots of veggies in there.  And drink plenty of water to hydrate away the salt and MSG, and get on with those most fantastic initiatives that are keeping you from taking too much time for cooking :-)) !!  I'm sure it'll taste really good.