Who doesn’t love some unhealthy ramen once in awhile?
This tastes just as good, (it’s way better), and it’s free of all the unhealthy crap. It’s also super easy to make — it shouldn’t take much longer than 30 minutes.
While the veggies listed are great, feel free to mix it up with others!
Warning: I did cheat when it comes to soy with this. One tablespoon won’t affect me so much and it makes a difference with the flavor. If you can’t have soy, use coconut aminos instead!
1 tablespoon sesame oil
1-2 cloves garlic, minced
1 tablespoon freshly grated ginger
4 cups chicken broth
4 ounces shiitake mushrooms
1 tablespoon soy sauce or coconut aminos
1 package of rice vermicelli noodles (your grocery store should have regular ramen noodles, called Yaki-Soba, if you’re not gluten free)
3 cups baby spinach
1 carrot, grated or chopped
1/2 medium-sized onion
1 large chicken breast, cut into small pieces
3 cups water
2 teaspoons of salt
pepper to taste
- Heat 1 tablespoon sesame oil in a large stockpot over medium heat. Add garlic, ginger, and chicken, and cook, stirring frequently, for about 1-2 minutes.
- Following the packaging directions, soak the rice noodles in cold water for 5-8 minutes. Drain.
- Whisk in chicken broth, mushrooms, soy sauce and 3 cups water.
- Bring to a boil; reduce heat and simmer until mushrooms have softened, about 10 minutes. Stir in the rice noodles until cooked through, about 2-3 minutes. Add the carrot and onion.
- Stir in spinach and salt/pepper until the spinach begins to wilt, about 2 minutes.
Servings: 7-8 (but Ben and I have two each :D)
The noodles can get slightly clumped together since they’re so thin and long, so I ended up cutting mine into shorter pieces.
NOTE: If you’re only sensitive to one or two of the four allergies this blog avoids, feel free to interchange things (i.e. eggs for egg replacer, regular flour for GF flour, corn starch for other starches, soy sauce for coconut aminos).