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.

Enjoy!

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Published by

Staci

Staci blogs about affordable travel at TheVoyageer.com and about interiors, life, and thoughts at MyFriendStaci.com.

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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