For as much as we tell ourselves to stop and smell the roses, it often seems like we’re getting only a passing glance as we whiz off to work, to school, to soccer practice, dance lessons, business trips, PTA meetings and more. Life seems to get busier and busier.
In all of the buzz, often there are sacrifices that need to be made. You don’t have to let it be your diet; which is why I am dedicated here on The Whole Scoop to sharing recipes that are quick and easy but also, filling and nutritionally powerful.
This ramen noodle bowl takes under 15 minutes to make and checks all of the boxes for healthy, filling, and nourishing. It’s also incredibly flexible.
Don’t have all the veggies in this ingredient list? Use what you got!
Don’t have time to make the peanut sauce? Use a store-bought one!
Need it for work or as a lunch option? Pack it up!
Have an allergy? Tons of ways to alter this to cater to your food allergies.
Plant-based eating doesn’t have to be hard or time-consuming. You just need to have the right recipes in your rolodex. Add this recipe in there for the days where you’re in a time crunch or simply don’t feel like cooking an elaborate meal!
INGREDIENTS (makes 2-3 bowls):
▪️ 2 2.5oz brown rice ramen noodle cakes (I Use lotusfoods brand)
▪️ 3 baby bok choy (kale/spinach work too if you can’t find bok choy)
▪️ 1 medium yellow/red onion
▪️ 1 red bell pepper
▪️ 3oz mushrooms
▪️ 3 cloves garlic, minced (Pre-minced Jar garlic works too!)
▪️ 2 tbsps avocado oil (or whatever oil you have)
▪️ 1 cup shredded red cabbage
▪️ 1 cup shredded carrots
▪️ 1.5 cup edamame (frozen bag)
▪️ peanut sauce (optional – can use my homemade recipe or you can use a store bought one)
▪️ fresh cilantro + sesame seeds for garnish (optional)
▪️ 1 lime (optional)
For a peanut allergy: simply use another condiment or store-bought Thai sauce that is allergen friendly for you.
For a soy allergy: substitute the frozen edamame with another source of protein that is appropriate for you.
For a gluten allergy, buy a certified gluten-free ramen noodle. The Lotus brand millet + brown rice ramen noodles are certified gluten free.
1. Prepare all your veggies first. Slice the red pepper and onion into thin wedges. Slice the bok choy into ribbons. Slice the mushrooms.
2. In a skillet, sautée the garlic, onion, red pepper, mushroom, boky choy in a skillet with 2 tbsps oil. Sauté ~7 minutes or until fork tender.
3. While the other veggies are sauteing, finely shred some red cabbage and carrot (unless your buy pre-shredded). These stay raw for a nice crunch!
4. Set a saucepan of water to boil. Add ramen noodles to cook for 4 minutes. Drain + rinse with cold water.
5. Take 5 mins to whip up your peanut sauce (or use store-bought if you need to). My peanut sauce recipe is here.
6. Add 1 cup of frozen edamame with water in a bowl. Microwave for 1 min. Or you can boil for A few minutes in a saucepan if you prefer.
7. To assemble, add all ingredients to a bowl. Top off with a squeeze of lime juice, a shake of sesame seeds, fresh cilantro leaves and the peanut sauce.
Waiting For A Big SCOOP