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Contributed by:
Joyce D.

Ingredients: 1 can (~14 oz.) pink salmon 1 cup thinly sliced carrots 1 pkg. (3 oz.) ramen noodle soup (break noodles) 1 pkg. (1lb.) frozen snap peas, cooked according to directions 1 onion, chopped 1 tsp. ground ginger 2 garlic cloves, minced 2 tsp. soy sauce 2 tsp. lemon juice 2 tsp. olive oil 5 cups boiling water

Directions:

• Drain and flake salmon, remove bones if desired.

• In large pot, sauté carrots, onion in olive oil for a min.

• Add 5 cups boiling water. Simmer for 2 mins.

• Add spice pack (or a substitute instant broth if you prefer due to additives) and remaining ingredients, including salmon.

• Simmer another min.

Remark: Makes 3 - 3 block servings at two big bowls each.
This can be frozen in individual portions and reheated later, but don't overcook the noodles. You can also use fewer carrots and have fruit or salad on the side instead.