Instant ramen noodles have been a part of my life growing up. They were quick to make and came in several flavors that tasted really, really good. The trouble is that they are really not so healthy for you. The noodles have no nutritional value whatsoever, and those packets are salt bombs filled with additives and other ingredients you probably don’t want to know about!
My husband came home one day with two packets of gluten-free brown rice ramen noodles, and that was the perfect opportunity for me to put a healthy spin on one of my favorite dishes. So this is my garlic mushroom ramen bowl. It was quick, easy and oh so delicious. The best part about ramen noodles is that you can throw in whatever vegetables you have lying around and it will still taste good. I hope you enjoy!
Garlic Mushroom Ramen
1 pack of brown rice ramen
2 cups of vegetable stock (possibly more depending on how “soupy” you like your ramen)
2 handfuls of mushrooms of your choice
½ bunch of green onions
2 cloves of garlic
Salt and pepper to taste
- Put the vegetable stock in a pot to boil
- In the meantime, sauté the garlic and mushrooms in a separate pan with a little olive oil. Season with salt and pepper.
- Once the garlic is slightly brown and the mushrooms have become fragrant, add them to the vegetable stock which should be boiling (but not vigorously)
- Add the ramen to the same pot and cook according to directions (may require you to add more vegetable stock)
- Throw in the green onions right before the ramen is finished cooking, saving a little on the side
- Once finished, transfer the ramen to a bowl and top with the remaining green onions