I love chili. Each morning I awake thinking of chili, at night my dreams are bowl brimming with chili, and each moment in between is asimmer with chili-laden thoughts. Sadly, after 269 consecutive days of chili I am beginning to sense that my love is unrequited. When chili and I are together, I savor each moment in an effort to make it last. Chili, for its part, does its best to unapologetically take its leave of me- with disquieting quickness. Maybe some Homemade Fish and Chili Ramen will soothe the churning alimentary dystopia once known my stomach.
1/3 lb thin rice stick noodles
1 lb cod, diced
1 can (14.5 oz) diced tomatoes with cilantro and lime
1 C water
1 pack beef flavored seasoning (taken from ramen noodles. This is only the seasoning, not the noodles)
1 T chili powder
½ t garlic powder
¼ t red pepper flakes
1 jalapeno pepper, seeded and diced
- Boil a medium-sized pot of water.
- Turn off heat and add noodles.
- After 10 minutes, drain noodles and set aside.
- Add the remaining ingredients to a pot and simmer for 30 minutes.
- Add noodles and serve.
Though my “Ramen Epoch” officially ended right around the time Bob Dole’s presidential aspirations went up in flames, I still enjoy a bowl now and then. There is nothing like ramen to reset the system. This special ramen incantation was delicious. All elements were present and well accounted for- ramen flavor, chili flavor, and fish flavor. It was nice, real nice. The ITP trumpeted a resounding approval—-
Chili Jr- “This has some spice, but it in the background. Real good.”
Pre- “Yeah, it’s hot, but just the temperature, not the other two kinds of hot.”
Chili Jr. “Yeah, this is brilliant. Actually.”
Chili365 “Brilliant? Maybe. I just hope it sticks around for awhile.”