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Recipes

Organic, Plant-Based Ramen Noodles

Sarah Stanley

Sarah Stanley - Organic, Plant-Based Ramen Noodles

If you like Ramen Noodles, you are going to love this recipe!

What’s in conventional Ramen Noodle packages? Read this and then hurry into your kitchen to make a nourishing glass of soup.   

INGREDIENTS:
Green curry paste (about ¼ teaspoon per jar)
Gently cooked organic peas (about 2 tablespoons per jar)
Sliced fresh, organic mushrooms (about 1.5 mushrooms per jar)
Gently cooked organic corn (about 2 tablespoons per jar)
Chopped and gently cooked organic carrots (about 2 tablespoons per jar)
Herbs and spices (garlic, basil, rosemary, thyme, chili, turmeric) (¼ teaspoon to ½ teaspoon of each)
Bragg Liquid Aminos (about 2 teaspoons per jar)
Organic Tofu, sliced into small cubes (about 5-6 cubes per jar)
Organic Capellini pasta*, broken in half before cooking (about ¼ cup per jar)
Pink Sea Salt (dash per jar)
Fresh herbs (spring onions, parsley, cilantro, basil) chopped
Hot water (preferably Reverse Osmosis or fresh spring water)
*option to use gluten free pasta, if desired

 

METHOD:

 

  1. Gently cook the carrots with added spices till soft.
  2. Drain the water and add carrots to the jars.
  3. Continue by layering the ingredients in the order given in mason glass jars or recycled glass jars.
  4. Leave enough room (a few inches) for the hot water that will be added when ready to eat.

NOTES:

  • You can make this a few days ahead and store in the fridge. Take to work for lunch or have it ready for dinner when you get home!
  • You can prepare as few or as many jars. I’ve given approximate measurements for each jar but feel free to add more as you so desire.