Have you received assistance from the WSU Tech Food Pantry and are unsure how take it from ingredients to a meal? John Michael, Director of the National Institute for Culinary and Hospitality Education at WSU Tech and chef with over 20 years experience, has developed recipes using the most common items found in our food pantry to take you from pantry to plate! Scroll down to see the recipes and enjoy!
Noodle Bake
Total time: 1 hour 15 minutes
Active time: 15 Minutes
Serves: 8-12 Servings
Equipment:
Baking Pan
Fork
Knife
Spatula
Ingredients:
1 10.5 oz Can, Cream of Mushroom Soup
1 10.5 oz Milk or water
1 12 oz Bag, Frozen Spinach
6 3 oz Packages, Ramen
1 14.5 oz Can, Petite Dice Tomatoes
2 12 oz Cans, Pasta Sauce
1 10.5 oz Water
1 8 oz Bag, Part Skim, Low Moisture Mozzarella
Instructions:
- Preheat oven to 425° F
- Empty soup into bottom of baking dish, fill empty can with water or milk and add to the dish, whisk to combine and adjust seasoning to taste with salt and pepper
- Empty bag of frozen spinach into dish and lightly toss in the soup mix
- Place 6 squares of ramen on top of soup/spinach mix
- Evenly pour the can of petite dice tomatoes over the top, us fork to spread evenly
- Evenly pour the 2 cans of pasta sauce over the top, fill the soup can with water and pour over the top. Use the fork to ensure that the sauce is evenly distributed and fully covering the noodles.
- Sprinkle the cheese on top
- Bake until golden brown. 30-45 minutes.
- Remove from oven and allow to sit for 10-15 minutes before serving
- Serve accompanied by a side salad of mixed greens with your choice of dressing.
Thai Peanut Noodle Salad
Total time: 30 minutes
Active time: 20 Minutes
Serves: 6-8 Servings
Equipment:
Mixing Bowl
Whisk
Mandolin or Grater
Ingredients:
3 3 oz Packages, Ramen
2 C Carrot, Julienned or Grated
2 C Red Cabbage, Thinly Sliced
¼ C Scallions/Green Onions, Thinly Sliced on the bias
½ C Roasted/Salted Peanuts, Roughly Chopped
½ C Basil, Roughly Chopped
Dressing:
1 t Peanut Butter
1 T Soy Sauce
1 T Rice Wine Vinegar
1 T Hoisin
3 T Canola Oil
Instructions:
- Cook ramen according to instructions, strain, and chill
- Whisk together all of the ingredients for the dressing except for the oil
- Slowly drizzle in the oil to the dressing while whisking continuously
- Toss all ingredients in dressing
- Serve immediately or refrigerate for up to 3 days
Ramen Bowl
Total time: 15 minutes (plus 2-3 hours inactive time for soy sauce egg)
Active time: 15 Minutes
Serves: 1 Serving
Equipment:
Pot
Bowl
Knife
Ingredients:
1 3 oz Packages, Ramen
1/2 C Carrot, Julienned or Grated
1/2 C Red Cabbage, Thinly Sliced
¼ C Scallions/Green Onions, Thinly Sliced and placed in ice water
½ C Edamame
1 Soft-boiled or soy sauce egg split
Instructions:
- Cook ramen according to instructions
- Garnish with Carrot, cabbage, scallions, edamame, and egg
Soy Sauce Egg:
1 Egg
1 C Soy Sauce
Instructions:
- Bring pot of salted water to a boil
- Lower in egg and continue to boil for 6 minutes and 30 seconds
- Remove egg and shock in ice water
- Peal egg and submerge in soy sauce
- Marinate for 2-3 hours before serving
WSU Tech Food Pantry
The WSU Tech Food Pantry provides food assistance to WSU Tech students. To be eligible to access the pantry, a student must be currently enrolled at WSU Tech. Use of the pantry is free and discrete. Find out more at https://wsutech.edu/student-support/.
Financial Contributions
If you would like to make a financial contribution to the WSU Tech Food Pantry, which will help the pantry purchase needed food supplies, you can make a donation through the WSU Tech Foundation at wsutechfoundation.mypaysimple.com/s/hope-food-pantry-donations
