Last night I made one of our favorite meals. Josh loves Asian inspired foods, so I’ve done my fair share of hunting down good recipes to satisfy his cravings. The problem with a lot of Asian inspired dishes is that they are often filled with sodium and fat. I’m the kind of girl that likes a new challenge, so I’ve taken it upon myself to find yummy sounding recipes and make them healthy, yet still taste delicious. Enjoy!
Nutritionals: vegetarian, Gluten free, dairy free
So, before we dive in to how to compile these ingredients in to a delish meal, let’s talk about the ingredients themselves first. I had originally found this recipe online, but the core ingredients weren’t things we’d want to put in to our bodies. Instead of gluten ridden pasta, I used this FABULOUS line of rice and ramen I’ve found at Whole Foods (or you can buy it here: http://www.lotusfoods.com/Rice-Ramen/c/LotusFoods@Ramen). Lotus Foods has created this tasty, organic, gluten free ramen that I just die over! Try it, and I promise you’ll convert over. Its uses are endless and it cooks in 4 minutes. Alright, now that my little ramen pitch is over, let’s talk veggies. I added more veggies than the original recipe called for and used only organic. Also, the veggies I’ve listed are only a starting point. I’m mixing and matching different veggies all the time. Sometimes I add broccoli and water chestnuts, sometimes I keep it simple with just snap peas and peppers. Go wild. They are veggies. They’re good for you. Finally, the portions of the sauce ingredients are the same as the original recipe, but instead of peanut butter, I used all natural almond butter (make sure the only ingredient is almonds); instead of soy sauce, I used organic tamari (which is gluten free!); instead of generic rice vinegar, I used organic (you can do one better and use brown rice vinegar); and instead of the usual bear shaped honey, I used local honey (if you are ever in Vegas, buy this honey. I’m obsessed).
Alright, now that we know the ingredients are all yummy-awesome-good-for-you stuff, let’s get cooking!
How to make this Deliciousness:
1. Heat sesame chili oil in your favorite sauté pan. Add onions, and green/red peppers. Let them sizzle for a few minutes, then add the snap peas, cabbage, and green onions. Let those delicious veggies sauté away for about 10 minutes, or until they are bright in color. Stir occasionally. After about 8 minutes, add the cashews, jalapenos and carrots. If you want this dish to sear your tongue, add the jalapenos with the green/red peppers. I’ve found the longer you cook the jalapenos, the spicier the dish.
2. While your veggies are getting all yummy in your sauté pan, boil your ramen in a separate pan according to the package instructions. It should only take them about 4 minutes to cook in boiling water. Watch them carefully. Don’t over-cook them, otherwise they get a little gummy. No one likes gummy ramen. Once your ramen is done, drain and set aside.
3. Now that your veggies are all bright in color, add the sauce ingredients in to your sauté pan. Mix well.
4. Add the ramen to your sauté pan and mix with your veggies and sauce.
5. Serve, garnish with cilantro, and eat your heart out, guilt-free.
- 3 Organic Forbidden Rice Ramen cakes
- ½ tablespoon sesame chili oil
- ½ red pepper, sliced
- ½ green pepper, sliced
- 1 small jalapeno pepper, sliced or chopped
- 1 cup snap peas
- ½ cup cabbage, chopped
- ½ cup red onion, sliced
- ¼ cup green onion, chopped
- ⅓ cup carrots, shredded
- ¼ cup cashews
- cilantro to garnish
- For the sauce:
- ¼ cup Organic Tamari (soy sauce)
- ¼ cup honey (organic and local)
- ¼ cup almond butter
- 3 tablespoons Organic rice vinegar
- ½ tablespoon of Siracha
- Heat sesame chili oil in sauté pan. Add onions, and green/red peppers. Let them sizzle for a few minutes, then add the snap peas, cabbage, and green onions. Sauté for about 10 minutes, or until they are bright in color. Stir occasionally. After about 8 minutes, add the cashews, jalapenos and carrots.
- Boil ramen in a separate pan according to the package instructions.
- Add the sauce ingredients in to your sauté pan. Mix well.
- Add the ramen to sauté pan and mix with veggies and sauce.
- Serve, garnish with cilantro, and enjoy