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
- Pour boiling water over ramen noodles in a heat resistance bowl or pan. Soak 10 minutes, drain and set aside.
- 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.
- Uncover, reduce heat to low, stir in lemon juice, recover pan and cook 2 minutes.
- Uncover pan. Add mushrooms, asparagus, Sriracha and tamari soy sauce. Stir well, continue cooking, uncovered, 3 to 4 minutes, stirring often.
- Add drained noodles. If desired pour remaining 1 teaspoon peanut oil over noodles.
- Add broth and brown sugar and stir while heating until broth is hot.
- Remove from heat. Stir in cilantro and top with peanuts.
|Serving Size: 1|
|Servings per Recipe: 1|
|Amount per Serving|
|% 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|
*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.