- ¼ cup shelf stable parmesan cheese (green can)
- 1 Tbsp dried parsley
- 1 Tbsp Italian herb blend
- ½ tsp dried garlic
- 1 Tbsp olive oil (or 1 packet)
- 3 ounces ramen packet
Pack the pasta in a quart freezer bag, the cheese/seasonings in a small bag, place the olive oil packet with the bag.
Freezer bag method:
Pour 1½ cups near boiling water over the ramen. Seal bag tightly, carefully rotate bag till ramen softens. Put in a cozy for 10 minutes. Drain any remaining water carefully. Add olive oil and toss with spices and cheese.