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Turn your favorite Ramen flavor into a full meal with this spring ramen recipe.




  • 1 cup boiling water
  • 1/2 single-serve ramen noodle brick without seasoning packet
  • 1 teaspoon peanut oil
  • 1 tablespoon minced garlic
  • 1/2 cup diced bell pepper
  • 1/2 cup shredded carrots
  • 2 tablespoons fresh lemon juice
  • 1/2 cup sliced mushrooms
  • 1/2 cup asparagus spears cut in 1-inch pieces
  • 1/2 teaspoon Sriracha sauce
  • 1/4 teaspoon tamari soy sauce
  • 1 teaspoon peanut oil (optional)
  • 1 cup low-sodium chicken or vegetable broth
  • 1/2 teaspoon packed brown sugar
  • 1 tablespoon finely chopped cilantro
  • 1 teaspoon crushed peanuts



  1. Pour boiling water over ramen noodles in a heat resistance bowl or pan. Soak 10 minutes, drain and set aside.
  2. Heat a large pan over medium heat. Add vegetable oil and garlic and cook about 30 seconds. Stir in bell pepper and carrots, coating well with oil. Cover and cook 2 minutes.
  3. Uncover, reduce heat to low, stir in lemon juice, recover pan and cook 2 minutes.
  4. Uncover pan. Add mushrooms, asparagus, Sriracha and tamari soy sauce. Stir well, continue cooking, uncovered, 3 to 4 minutes, stirring often.
  5. Add drained noodles. If desired pour remaining 1 teaspoon peanut oil over noodles.
  6. Add broth and brown sugar and stir while heating until broth is hot.
  7. Remove from heat. Stir in cilantro and top with peanuts.


Serves 1


Nutrition Facts  
Serving Size: 1  
Servings per Recipe: 1  
Amount per Serving  
Calories: 366  
  % Daily Value *
Total Fat: 17 g 26%
Saturated Fat: 4 g 20%
Cholesterol: 0 mg 0%
Sodium: 1190 mg 50%
Total Carbohydrate: 39 g 13%
Dietary Fiber: 5 g 19%
Protein: 19 g  
Vitamin A 107%
Vitamin C 122%
Calcium 8%
Iron 23%

*The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

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