Making Ramen Healthier

Cooking for one can be a drag, and that’s usually where ramen noodles come into play. Today, that’s what I turned toward when I looked into the cabinet, but I decided to take a few easy steps to prevent my lunch from being completely nutritionally void.

“Healthier” ramen for one: 

Cook ramen according to package directions.

While water is coming to a boil (this can take a few minutes) I cut up half a small zucchini and some yellow onion, and put them into a small pan with olive oil to sauté. Cook on medium-low, stirring occasionally, until onion is transparent and  zucchini is soft. Additionally, for some more flavor I added a few pieces of kimchi and some sweet paprika.

Drain ramen and add 1/2 flavoring packet (since you removed the water, you don’t need to flavor any broth, so skip half the sodium by only using a partial packet).

Add vegetables to ramen and turn burner on low. Stir for a minute or two, until flavors have mixed together.



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Staci blogs about travel at

One thought on “Making Ramen Healthier”

  1. Sounds great, Stac! My coworkers and I were talking about heading over to the Little Osaka on Sawtelle and trying some “authentic” Ramen just yesterday.

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