Healthy Ramen Lots of Vegetables

Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, healthy ramen lots of vegetables. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

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Healthy Ramen Lots of Vegetables is one of the most favored of current trending foods on earth. It’s enjoyed by millions daily. It’s simple, it is fast, it tastes delicious. They are fine and they look wonderful. Healthy Ramen Lots of Vegetables is something that I’ve loved my whole life.

To begin with this particular recipe, we must first prepare a few ingredients. You can have healthy ramen lots of vegetables using 8 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Healthy Ramen Lots of Vegetables:
  1. Prepare 1 packages Chinese or shirataki noodles
  2. Take 200 grams Cabbage
  3. Take 1⁄3 bag of bean sprouts Bean sprouts (or the white part of a green onion)
  4. Prepare 1 Kamaboko, sausages, or fish sausage
  5. Take 600 ml Water
  6. Make ready 15 grams Instant beef soup stock (Gamchimi) (or dashida)
  7. Get 3 tbsp Soy milk or milk
  8. Prepare 1 dash Sesame oil or Ra-yu

It is also a terrific plant-based option or for anyone following a vegan or vegetarian diet. The trick here is to use refrigerated ramen noodles, but ditch the powdered seasoning packet that comes with it for a low-sodium chicken stock instead. Then you simply layer on healthy veggies like. We used cabbage, carrot, and green onions, but you can use any leftover vegetables found in the fridge.

Instructions to make Healthy Ramen Lots of Vegetables:
  1. Boil the Chinese noodles for about 1 minute and drain. If using shirataki noodles, rub with salt, rinse, and drain.
  2. Roughly chop the cabbage and cut the ◎ ingredients into bite-sizes. Rinse the bean sprouts.
  3. Add water and instant beef stock to a pot and bring to a boil. After it boils, add cabbage, bean sprouts, ◎ ingredients in that order and boil. If you are using shirataki noodles, add now.
  4. When the vegetables have softened, add Chinese noodles and stir to untangle. Add soy milk (or milk), sesame oil (or Ra-yu spicy chili oil), and black pepper. It's done.
  5. In this photo, I added an egg and chives for a finishing touch.
  6. Here I used shirataki noodles. They're healthy and they don't get soggy like regular noodles. They'll be okay even if you let them sit a little while.
  7. The gamchimi beef stock I used comes in small pouches, so it's easy to use. There's about 1 heaping tablespoon in each 10 g pouch.

Then you simply layer on healthy veggies like. We used cabbage, carrot, and green onions, but you can use any leftover vegetables found in the fridge. Also, we used a convenient frozen seafood mix - small shrimp, squid, and scallops. Keep those packets of instant noodles on their supermarket shelf. Although instant noodles are convenient, making your own bowl of ramen with fresh noodles, vegetables and plant-based protein is a.

So that’s going to wrap this up for this special food healthy ramen lots of vegetables recipe. Thank you very much for your time. I’m sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!