Since the kiddos are ramen noodle fiends, I decided to whip up some quick ramen noodles for today’s lunch. My kid lunch ramen strategy is this: throw out the MSG-loaded flavor packet, boil the noodles with some frozen veggies (usually peas and edamame—corn if I’m feeling fancy), and drain everything and toss with a little sesame oil, soy sauce and honey (and a squeeze of lime if I have it). If I was making this for my lunch, I’d also add some sriracha and a fried egg: super yummy! To accompany these delicious noodles, I made an Asianesque trail mix. It’s Asianesque because it has soy sauce rice crackers, crispy pea snacks, and cashews. I would have also added some of those delicious seaweed wrapped rice crackers if my cupboards were not empty of seaweed wrapped rice crackers.