Ramen Noodles

Recipe Type: Lunch, Dinner

Dietary Info: Dairy Free, Gluten Free, Grain Free, Elimination Diet, Paleo, Vegan, Vegetarian, Whole 30

Servings: 4

Prep Time: 20 minutes Cook Time: 15-20 minutes Total Time: ~40 minutes

*Time Includes Chopping

Ingredients:

• Dry Ramen Noodles (Or Thin Rice Noodles, Miracle Noodles, Kelp Noodles, etc.)

• 3 TBSP Avocado Oil

• 2 tsp Sesame Oil

• 6 Cups Broth (Chicken or Vegetable)

• Vegetables:

  • 1 Cup Shredded Carrots

  • 3 Garlic Cloves

  • 3 Cups Spinach or Kale, Chopped Thinly

  • 1 Cup Green Onions, Sliced Thinly

• 4 TBSP Soy Sauce (Or Coconut Aminos)

• 1-2 tsp Sriracha Sauce

• Seasonings:

  • 1 TBSP Poultry Seasoning

  • 1 TBSP Garlic Powder

  • 1 TBSP Onion Powder

  • 1-2 tsp Ground Ginger

  • 1 tsp Salt

  • 1 Pinch Black Pepper

  • 1 Pinch Red Pepper Flakes (Optional)

  • 1 TBSP Adobo Powder (Optional)

• Optional Toppings:

  • Soft Boiled Eggs

  • Sesame Seeds

How To:

1. Chop all veggies.

2. Heat avocado oil in a large pot over medium heat.

3. Add carrots and cook for 3-4 minutes. Add garlic and sesame oil and cook for another 2 minutes.

4. Add broth, soy sauce, and sriracha. Bring to a slow simmer.

5. Add kale and seasonings and cook for another 2 minutes.

6. Add ramen noodles and cook for another 2-3 minutes until noodles are cooked through.

7. Top the soup with green onions, sesame seeds, and soft boiled eggs. Enjoy!

Variations:

• Make Gluten Free by swapping ramen noodles with thin rice noodles.

• Make Grain Free, Paleo, Elimination Diet, and Whole 30 friendly by swapping ramen noodles with kelp noodles or miracle noodles.

• Can add shrimp, chicken, beef, or tofu for protein.

I’d love to see you post your creation or modification of this recipe! Use the hashtag #kristenroserecipes and tag me @kristenrosexo and I’ll look out to repost it! :)