Guilty Pleasure Ramen Noodles!

Perpetual college kids, unite! Today we are having ramen noodles! I drool over ramen noodles, but eating them every single day in college did nothing for me, and I have deleted all photo evidence of that timein my life – HA….no one needs to see the aftermath of that. Of course, I also didn’t know at the time that I had the MTHFR gene mutation, and that the packaged noodles were chock full of artificial enrichment that my body couldn’t process…not to mention all the sodium and grossness. SO, my inner college kid is always super happy when this meal makes it into our dinner rotation. The noodles are MTHFR safe, the homemade broth is dairy-free, low in sodium and full of flavor, and the veggies and lean meats are healthy and filling! Let’s dig in!

You’ll Need:

Broth (Serves about 4):
1 tsp sesame oil
2 tsp olive oil
Dash sriracha hot sauce
1 ½ tsp low sodium soy sauce
1 tsp lime juice
4 cups low sodium chicken broth
3 cloves garlic, minced
¼ yellow onion, minced
1 tsp Asian 5 spice mix
2 squares ramen noodles

Toppings:
Broccoli, carrots, green peppers, chick peas
Pork or chicken
Ground pepper, olive oil, sesame oil to saute

What To Do:

Acquiesce to the toddler demands, and put the Moana soundtrack on, again. Then put a medium saucepan on medium heat and add sesame and olive oils. Add diced onion and garlic and Asian 5 spice blend. Let that saute until onions and garlic are transluscent and soft. Add soy sauce, lime juice, hot sauce and cook an additional minute or two. Add chicken broth and bring to a slow simmer.

While the broth is simmering, go ahead and get your toppings ready! I had some pork already cooked, and some chickepeas roasted and used those for toppings (you can get creative with this part! Lots of things work as toppings!)– in a pan, I used about a half teaspoon of sesame oil and a tablespoon of olive oil and I sautéed the pork and chickpeas with some chopped broccoli, long, skinny peels of carrot (they work better with the noodles that way!) some slivers of green pepper and sprinkled everything with some black pepper. I like to keep the veggies crunchy and just cook them until they are tender.

When you’re all ready to go, get the broth up to a boil, and add 2 squares of ramen noodles – let them boil for 5-10 minutes depending on how chewy you prefer them. As they boil, separate the noodles a bit and it will help them cook faster.

Dip up noodles, spoon in the broth, add toppings and stand back and marvel at how PRETTY this meal is!!

Kick Moana to the curb, put on your favorite college soundtrack and grab a diet coke or whatever it is you drank like water back in the day, slurp, crunch and enjoy this awesome ramen!

Note: to make Whole30 approved, omit soy sauce and chickpeas. Instead of noodles, serve over zoodles, cauliflower rice, or eat plain as a soup.

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