3 Delicious Ramen Recipes NEW Ways to Eat Ramen Healthy Diets

INGREDIENTS

• 3 packages instant ramen noodles, seasoning packets discarded
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp smooth natural peanut butter
• 1 tbsp chili garlic sauce
• 1 tbsp honey
• 1 tbsp oil
• 2 boneless skinless chicken breasts, cut into 3/4 inch cubes
• 1 yellow onion, sliced
• 1 red bell pepper, sliced
• 2 cups snow peas
• 1/4 cup chopped peanuts
• 1/4 cup fresh cilantro for serving
• 1 lime, cut into wedges for serving

PREPARATION

Bring a pot of water to a boil. Add the noodles and cook until they are soft and tender, about 2 to 3 minutes. Drain the noodles in a colander and set them aside.In the meantime, in a small bowl, whisk together the soy sauce, sesame oil, peanut butter, chili garlic sauce, and honey. Set it aside.

In a large nonstick skillet, heat the oil over medium-high heat. Add the chicken and season it with salt and pepper to taste. Cook, stirring often, until it becomes golden, about 6 to 8 minutes. Add the onion and bell pepper. Cook, stirring, until they begin to soften, an additional 3 minutes. Add the cooked noodles, snap peas, and sauce to the skillet. Toss until everything is well coated. Cook until the snap peas are bright green and tender, about 3 minutes.
Serve immediately topped with peanuts, cilantro, and lime wedges or store it in the refrigerator for up to 3 days.

INGREDIENTS

• 2 tbsp sesame oil
• 2 tbsp rice vinegar
• 1 tbsp agave syrup
• 1 1/2 tsp grated fresh ginger
• 1 garlic clove, grated
• 4 cups baby spinach
• 1 package instant ramen noodles, crushed
• 1 cup shredded red cabbage
• 1/2 cup shelled edamame, cooked
• 2 mandarin oranges, peeled and cut into segments
• 2 green onions, sliced
• 1 tsp sesame seeds

PREPARATION

In a small bowl, whisk together the sesame oil, rice vinegar, soy sauce, agave, ginger, and garlic. Set it aside.
In a large serving bowl, arrange the baby spinach. Top it with the shredded red cabbage, ramen noodles, edamame, and oranges.Dress the salad just before serving. Garnish with the green onions and sesame seeds.
This salad can be enjoyed immediately or stored in the refrigerator for up to 4 days.

INGREDIENTS

• 1 tbsp oil
• 2 cups sliced shiitake mushrooms
• 3 green onions, sliced
• 2 garlic cloves, minced
• 2 tsp grated fresh ginger
• 4 cups mushroom broth
• 2 tbsp white miso paste
• 1 tbsp soy sauce
• 2 packages instant ramen noodles, seasoning packets discarded
• 2 cups chopped baby spinach
• 4 large eggs, soft-boiled, peeled and halved

PREPARATION

In a large saucepan, heat the oil over medium-high heat. Add the mushrooms and cook, stirring, until they begin to soften, 5 to 7 minutes. Add the green onion, garlic, and ginger. Cook, stirring, for another minute. Add the mushroom broth, miso paste, and soy sauce. Bring the mixture to a boil, stirring until the miso paste is completely dissolved. Add the ramen noodles, reduce the heat to medium, and simmer until the noodles are cooked, about 3 minutes. Stir in the spinach and cook for an additional minute.

Serve immediately with a soft-boiled egg or store in the refrigerator for up to 4 days. Keep in mind that the noodles will absorb the liquid while stored. You can add more mushroom broth while reheating.