- Braised Beef Shank. NUTRITION (Per 100 grams) …
- Rotisserie Chicken. …
- (Lean) Pulled Pork. …
- Peanuts and Edamame. …
- Lobster and Crab. …
- Marinated Eggs. …
- Smoked Salmon. …
- Lean Ground Beef.
Confession time: sometimes I actually like instant ramen. I don’t consume them frequently, perhaps once a year, but when I’m in the mood, I’m totally not above grabbing a packet of instant noodles and chowing down. Over the years, I’ve discovered 6 simple ways to transform instant ramen so that it might actually be considered a meal AND utilize the leftovers in my kitchen at the same time. I will therefore share them with you today because doing so is a win-win situation.
Yes, the bowl in the picture above contains instant ramen. And those upgrades were pretty inexpensive.
Obviously, the best way to improve instant ramen is to simply purchase real ramen (from a restaurant or high-quality noodles from an Asian grocery store), but that isn’t the topic of today’s discussion.
We’re talking about the situation in which your only option or preferred option is the reasonably priced little ramen packets that are readily available in almost any American grocery or convenience store. In that case, here are some options for you to consider!
SMOKY GRILLED CHICKEN WITH ZUCCHINI RAMEN NOODLES
Nutrition: 168 calories, 8 g fat (2. 9 g saturated), 203 mg sodium, 4. 1 g carbs, 1 g fiber, 1. 2 g sugar, 19. 2 g protein.
We became fixated on this amazing device called a spiralizer. It’s a dieter’s saving grace that with one easy tool, you can improve the nutritional profile, reduce carb counts, eliminate gluten, and/or veganize any meal. 1 grams of carbohydrates, and a whopping 19. 2 grams of protein. Check out these 21 mouthwatering spiralized recipes for more ideas on how to use the game-changing appliance.
Get the recipe from Three Beans on a String.
Nutrition: 346 calories, 12. 9 g fat (3. 2 g saturated), 111 mg sodium, 36. 5 g carbs, 2. 3 g fiber, 1. 8 g sugar, 19. 8 g protein.
We’re about to bring the “noodle bar” to you if you have a thing for it. You’re invited to try the eggs, free-range chicken, ginger, scallions, homemade noodles, sea salt, and greens in the broth with low sodium content.
Nutrition: 238 calories, 10. 4 g fat (4. 2 g saturated), 529 mg sodium, 21. 4 g carb, 2 g fiber, 1 g sugar, 13. 3 g protein.
This ramen bowl pairs perfectly with seaweed because it is one of the richest sources of iodine, a mineral required for healthy thyroid function (the gland that controls metabolism). Check out these 55 Best-Ever Ways to Boost Your Metabolism if yours seems a little sluggish.
Get the recipe from How Sweet Eats.
Nutrition: 233 calories, 15. 1 g fat (7. 2 g saturated), 628 mg sodium, 11. 6 g carbs, 2 g fiber, 4. 3 g sugar, 14. 6 protein6254a4d1642c605c54bf1cab17d50f1e.
We love the peanutty addition to ramen. Thanks in large part to the 8 grams of protein per 2 tablespoons, peanuts help to reduce stress, increase energy, and increase satiety. A lower calorie intake later in the day may result from their high fat and fiber content.
Get the recipe from The Disaster Chef.
Nutrition: 229 calories, 6. 8 g fat (4. 3 g saturated), 70 mg sodium, 31. 9 g carbs, 12. 1 g fiber, 8. 2 g sugar, 19. 3 g protein.
When we discovered that the ramen noodles were made with zoodles, we realized that you had us at mason jar ramen noodles. Perfectly portioned, low in calories, fat, and sodium, and high in protein, this lunch is ideal for on-the-go consumption. Now this is a daily meal we can get behind!.
Get the recipe from Strickly Delicious.
KALE AND VEGGIE SALAD WITH TOASTED RAMEN
Nutrition: 227 calories, 11. 8 g fat (3. 2 g saturated), 530 mg sodium, 22. 3 g carbs, 4. 6 g fiber, 1. 9 g sugar, 8. 1 g protein.
Kale salad with crunchy ramen noodles? Were intrigued. The green is a superfood celebrity, loaded with vitamins that promote health, fiber that helps lose weight, and phytochemicals that prevent age-related macular degeneration and cataracts. However, some people might find its strong flavor a little overwhelming. Leave it to ramen to seal the deal.
Get the recipe from Coffee and Quinoa.
Nutrition: 249 calories, 10. 7 g fat (2. 9 g saturated), 601 mg sodium, 35. 3 g carbs, 8. 8 g fiber, 11. 2 g sugar, 7. 2 g protein.
In this dish, organic ramen noodles are combined with red chili flakes, low-sodium soy sauce, paprika, bean sprouts, and kimchi, a side dish popular in Korea. Translation: No flavor packets here.
Get the recipe from Divine Healthy Food.
Nutrition: 183 calories, 7. 8 g fat (1. 7 g saturated), 286 mg sodium, 11. 1 g carbs, 1. 4 g fiber, 4 g sugar, 16. 2 g protein.
With fewer than 200 calories, 286 milligrams of sodium, and 16 grams of protein, this Chicken Noodle meets Oriental Ramen With 3 grams of protein for building muscle, this dish fits in with any meal plan.
Get the recipe from Cooking Classy.
6 Ways to Upgrade Instant Ramen
Use your own broth instead of the flavoring packet, any kind you like. In order to reduce the salt content, I like to use either vegetable or chicken-flavored Better Than Bouillon, but you could also use homemade bone broth, dashi, or even just some miso diluted in water. You have a lot of flavor options in addition to having more control over the salt and other ingredients thanks to this!
Fresh aromatics give your broth’s flavor a real boost by being added. I like to add fresh garlic, ginger, and green onion. It’s a no-brainer for me because I frequently have all three of these on hand (I keep my ginger in the freezer). Additionally, the soup has a pleasant medicinal quality from the fresh ginger, which is great when you’re feeling under the weather.
TIP: Mince the garlic and grate the ginger. Prior to adding the broth to the pot, briefly sauté both in a little oil. The green onion can either be sautéed with the ginger and garlic or sprinkled on top at the very end.
If you’re anything like me, your refrigerator contains at least 20 sauce bottles that are still half-used. So, if you want to use up some of those sauces, try making some instant ramen. To add flavor to your broth, you can add sambal, chili garlic sauce, sriracha, oyster sauce, hoisin sauce, fish sauce, gochujang, soy sauce, and a variety of other sauces. Or incorporate them as a type of table seasoning into the finished bowl.
TIP: Salt is frequently added when adding sauces, so bear that in mind when selecting your broth. I like to use half broth and half water because it gives me more leeway to add sauces later.
I looooove my bowl of ramen packed full of vegetables. This is where it gets really fun and useful. Look through your refrigerator for any produce that needs to be consumed, such as carrots, bell peppers, mushrooms, cabbage, and other vegetables. You can also add frozen vegetables like corn, peas, or broccoli florets.
If you don’t have any vegetables in your refrigerator, visit the salad bar at your neighborhood grocery store and take one or two small handfuls of your preferred vegetables. As a result, you won’t need to purchase a full package of each. Additionally, you can find proteins like rotisserie chicken or tofu (see the image above) to add to the dish.
An egg is my favorite protein to add to ramen because it’s so simple and I always have them on hand (either soft boiled or hard boiled). But there are countless additional options, including tofu cubes, tempeh slices, rotisserie chicken, browned ground pork, shelled edamame, pulled pork, shrimp, and more.
TIP: You can immediately crack a raw egg into simmering broth and cook it for about 6 minutes. Make sure the broth isn’t vigorously boiling because if it is, the egg will crack into a million pieces, clouding the broth. I cooked the egg in a separate pan using my simple 6-minute soft-boiled egg method for the bowl in the aforementioned photo.
Time to go wild! Top off your ramen with lots of fun goodies to give your bowl flavor, color, and texture. Here are some fun ideas: sriracha, kimchi, sesame seeds, crumbled bacon, nori (dried seaweed), fresh herbs (cilantro, Thai basil, chives), a drizzle of toasted sesame oil, crushed chiles, furikake, or a wedge of lime.
And that’s all it takes to transform a depressing little packet of instant noodles into an absolutely incredible bowl that I’m sure I would pay at least $8 for in a restaurant.
FAQ
What proteins go well with ramen?
Great candidates include chicken breast, flank steak, and pork tenderloin. When the noodles are simmering, I like to pick up the pieces one at a time and swish them back and forth in the hot broth until the meat is cooked. I then set the cooked meat aside and top it off just before serving.
Is ramen high in protein?
Despite having iron, B vitamins, and manganese, instant ramen noodles are deficient in fiber, protein, and other essential vitamins and minerals.
How do you add nutrients to ramen noodles?
Add a few of your preferred vegetables to the ramen you’re eating. This will give the food a hearty flavor and more nutrients. In addition to having great flavor, vegetables like carrots, spinach, broccoli, zucchini, cauliflower, and peppers also provide a nice serving of vitamins, minerals, and fiber with each bite.
How can I boost my package of ramen?
Add bacon. A little chopped fried bacon will add a crunchy texture and a salty flavor. For “breakfast ramen,” you can also include some cheese and eggs. ” Get the recipe here.
