Healthy Ramen Lots of Vegetables

Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, healthy ramen lots of vegetables. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

Healthy Ramen Lots of Vegetables is one of the most popular of current trending meals on earth. It is appreciated by millions daily. It’s simple, it is quick, it tastes yummy. They are nice and they look wonderful. Healthy Ramen Lots of Vegetables is something which I’ve loved my whole life.

Show Them You Care Even When You Can't Be There. A Comforting Gift of Love & Support! Healthy, premium products with no middlemen and no retail markup. Most instant ramen is made with fried noodles, so this a bit healthier in comparison.

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

The ingredients needed to make Healthy Ramen Lots of Vegetables:
  1. Take 1 packages Chinese or shirataki noodles
  2. Prepare 200 grams Cabbage
  3. Get 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. Take 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 is going to wrap it up with this special food healthy ramen lots of vegetables recipe. Thanks so much for your time. I’m confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!