img_7128I can’t remember how it started, but 2 years ago I started a love affair with restaurant ramen noodles.  There was a local ramen joint that I loved that had these big bowls of delicious broth, pork, and ramen noodles.  It just seemed like the perfect winter food to me!

About a year ago, I discovered Brown Rice Ramen Noodles at the store, and I figured I could make this dish at home!   There’s many different ways to make it – chicken, pork or vegetarain.  In this version, I used some proscuitto (I know, wrong cuisine) to add flavor because I had it on hand.  Feel free to omit it (to make it vegan), or add the protein of your choice.

Since my Facebook live video last week about making tomorrow’s breakfast got such a huge audience, I decided to a Facebook Live video with all the instructions for the ramen recipe.  It’s pretty rough around the edges, and you’ll get to see me in my actual kitchen making dinner and dealing with kids and my husband who interrupts, gets in the way, and tries to eat ketchup straight up! Ewe! It’s real life!

I didn’t prepare at all for the video, except to set up the tripod.  I find with these things it’s best if I just go for it and try not to obsess over the details, because then I run the risk of never getting started.  In the words of my wise Uncle Blaise, “It doesn’t have to be perfect, it just has to be done.”

And with that, here’s the recipe for Healthy (& Quick) Ramen Noodles

Makes 8 servings, cook time 40 minutes

Ingredients:

  • Lotus Foods Brown Rice Ramen, 4 patties
  • 10oz sliced mushrooms – I used a blend of shiitake, baby bellas and oyster mushrooms, but any variety will do
  • 1 head of bok choy, chopped
  • 2 garlic cloves, minced
  • Olive oil, 2 tbsp
  • Sesame oil, 1 tsp plus some for garnish
  • 8 slices of proscuitto
  • 8 hard boiled eggs, for cooking method click here
  • 1/2 cup soy sauce
  • 3 tbsp Osem Consomme
  • 6-8 cups of water
  • Sesame seeds for garnish
  • Scallions for garnish

Instructions:  In a large pot, over medium heat, add the olive oil and sesame oil and minced garlic.  Let the garlic become fragrant.  Chop the proscuitto and add it to the garlic and oil, lets the proscuitto become cripsy and brown – about 2 minutes.  Rinse and chop the boy chow and mushrooms.  Once the proscuitto is crispy, add the mushrooms and then the boy choy on top. Add soy sauce. Cook down for 5-7 minutes until the mushrooms have turned brown and softened.  Add the water, depending on the size of your pot you can use 6-8 cups.  Add the Osem, let it come to a boil.  Peel your hard boiled eggs.  Once the broth has come to a boil, add the ramen noodle patties and let simmer uncovered.  After 3 minutes, use a fork to untangle the ramen noodles.  Simmer another 1-2 minutes until noodles are done.

To plate, place one hard boiled egg on each serving cut in half lengthwise, scallions and sesame seeds.  Finish it off with a splash of sesame oil.

 

 

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