GARAGE NOODLES
A quick ramen noodle dish with kale and mushrooms that is ready in 25 minutes. If you have cooked shrimp or chicken, you can add those in as well. Bon appetit!
Provided by Lori Dengler
Categories Asian Recipes
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Bring a pot of water to a boil. Add ramen and cook, stirring occasionally, until soft, about 3 minutes. Drain, saving 1/2 cup of cooking liquid.
- Heat oil in a large skillet over medium heat and cook onions until softened, 3 to 5 minutes. Add drained ramen, mushrooms, kale, and salt. Add some of the cooking liquid, rice vinegar, soy sauce, and sesame oil and cook until kale has wilted and mushrooms are soft, about 5 minutes.
Nutrition Facts : Calories 490.3 calories, Carbohydrate 67.5 g, Fat 19.5 g, Fiber 3.4 g, Protein 14.4 g, SaturatedFat 7.8 g, Sodium 1666 mg, Sugar 3.4 g
GARAGE NOODLES
A quick ramen noodle dish with kale and mushrooms that is ready in 25 minutes. If you have cooked shrimp or chicken, you can add those in as well. Bon appetit!
Provided by Lori Dengler
Categories Asian Recipes
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Bring a pot of water to a boil. Add ramen and cook, stirring occasionally, until soft, about 3 minutes. Drain, saving 1/2 cup of cooking liquid.
- Heat oil in a large skillet over medium heat and cook onions until softened, 3 to 5 minutes. Add drained ramen, mushrooms, kale, and salt. Add some of the cooking liquid, rice vinegar, soy sauce, and sesame oil and cook until kale has wilted and mushrooms are soft, about 5 minutes.
Nutrition Facts : Calories 490.3 calories, Carbohydrate 67.5 g, Fat 19.5 g, Fiber 3.4 g, Protein 14.4 g, SaturatedFat 7.8 g, Sodium 1666 mg, Sugar 3.4 g
MISO NOODLES WITH FRIED EGGS
This quick and healthy veggie dinner has a base of wholemeal noodles for a filling, fibre-rich supper. It's packed with 4 of your 5-a-day, plus vitamin C and iron too
Provided by Sara Buenfeld
Categories Dinner, Lunch, Supper
Time 22m
Number Of Ingredients 13
Steps:
- Put the noodles in a bowl and cover with boiling water. Set aside to soften.
- Meanwhile, heat the oil in a wok and stir-fry the ginger, pepper and leek for a few mins until softened. Add the garlic and paprika and cook for 1 min more. Drain the noodles, reserve 2 tbsp of the water and mix with the miso.
- Add the drained noodles, miso liquid, beansprouts, peas and spinach to the wok and toss over a high heat until the spinach wilts. While you are doing this, fry the eggs in a little oil to your liking. Pile the noodles onto plates, top with the eggs and chilli, if using, and serve.
Nutrition Facts : Calories 509 calories, Fat 19 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 10 grams sugar, Fiber 13 grams fiber, Protein 25 grams protein, Sodium 1.3 milligram of sodium
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