In a recent discussion in a Facebook group, the issue of getting thru' the end of the month on pasta or ramen came up. And how boring living on those noodles are.
First of all, you KNOW my view of pasta vs ramen, right? That pasta costs WAY less per serving, so go for that if you can? But, onward to making noodles flavorful (and more nutritious) when broke!
First, of course, your herb/spice rack is your friend. A shot of Sriracha sauce will kick up noodles. So will garlic and onion - use the powdered form if that's what you have.
Canned or frozen veggies can be added. Don't have any? Well, now that it's well into spring you can harvest what's growing wild. Today, for instance, I'm adding the greens from wild garlic, for vitamins C, A, fiber, and flavor. Here's a shot of wild garlic:
I'm also adding wild yellow dock. This is more of a problem to add - it can be bitter, and the Chubby Hubby is a supertaster of bitter and HATES HATES HATES it. So after I harvested it I chopped it, threw it in a bowl, and poured boiling water over it to blanch it. I drained it after it soaked for a few minutes and had CH taste it - it met his approval. For your viewing pleasure, a shot of yellow/curly dock:
There are plenty of other plants growing right now that you can add. Dandelions (again, bitter - you may have to soak/drain several times), plantain is coming up, creeping Charlie (nice peppery flavor), Corn creeper (boring flavor, but very nutritious), chickweed, etc. Even the young leaves of clover can be used.
And let's not forget to use those pasta, as well as ramen, in soup. Just add cheap cubes of boullion, and more wild greens (or canned veggies if you have them). Leftovers, in broth, with noodles, is a grand meal.
So - eat well!