– 2 cups water – 3 oz package chicken ramen noodles & seasoning packet – 8 oz canned corn – 1 cup milk – 1 tsp. onion powder – ¼ tsp. curry powder – 1 TBSP dried parsley – 2 TBSP cold water – 1 TBSP cornstarch – ¾ cup shredded cheddar cheese – 1 TBSP cooked bacon crumbles
Cook noodles: In a small saucepan, bring 2 cups water to a boil. Break noodles into large pieces. Add noodles and contents of seasoning packet to water. Reduce heat to medium. Cook, uncovered, for 2-3 minutes or until noodles are tender.
Assemble: Stir in the corn, milk, onion powder, curry powder and parsley; heat through. Make cornstarch slurry by stirring together the cornstarch and cold water, then add it to the noodles, stir until blended.
Assemble: Stir in the corn, milk, onion powder, curry powder and parsley; heat through. Make cornstarch slurry by stirring together the cornstarch and cold water, then add it to the noodles, stir until blended.