Veggie and Ramen Noodle Bowl
One of my easiest and fastest recipes, this veggie and ramen noodle bowl is nutrient-packed and delicious! It's loaded with a handful of veggies, brown rice noodles and peanut sauce. Very allergen friendly.
Ingredients
- 3 2.5oz brown rice ramen noodle cakes
- 3 baby bok choy sub with spinach or other green
- 1 large yellow onion, sliced into wedges
- 3 cloves of minced garlic
- 1 bell pepper, sliced any color
- 5 oz mushrooms, sliced
- 1 cup shredded red cabbage
- 1 cup shredded carrots
- 2 tbsp avocado oil
- 1 cup frozen edamame
Optional Toppings/Garnish
- peanut sauce
- fresh cilantro
- sesame seeds
- scallions
- lime juice
Instructions
- Prepare all your veggies first. Slice the red pepper and onion into thin wedges. Slice the bok choy into ribbons. Slice the mushrooms.
- In a skillet, sautée the garlic, onion, red pepper, mushroom, boky choy in a skillet with 2 tbsps oil. Sauté ~7 minutes or until fork tender.
- While the other veggies are sauteing, finely shred some red cabbage and carrot (unless your buy pre-shredded). These stay raw for a nice crunch!
- Set a saucepan of water to boil. Add ramen noodles to cook for 4 minutes. Drain + rinse with cold water.
- Take 5 mins to whip up your peanut sauce (skip this step if you're using store-bought or another sauce)
- Add 1 cup of frozen edamame with water in a bowl. Microwave for 1 min. Or you can boil for A few minutes in a saucepan if you prefer.
- To assemble, add all ingredients to a bowl. Top off with a squeeze of lime juice, a shake of sesame seeds, fresh cilantro leaves and the peanut sauce.