Hi my Cooks, foodies and general food lovers. First let me start with a late Happy New Year. Here is to a prosperous New Year for you all.
Now for those who haven’t been watching the news, it is snowing here in the Portland, Oregon metro area. When I say snow, I mean a lot of snow for us. It has been snowing for 3 days now. Here are pics of my driveway yesterday.
It is like a winter wonderland. Now to the food. Because it is snowy and cold, this would be a day for soup, but that is a little time consuming. Therefore, I opted for ramen. The downside about ramen is that it has a high sodium content from the seasoning pack. Well I found this Lotus Food rice ramen at Whole Foods grocery store that has half the sodium in the miso seasoning pack; if you want to cut that again, either leave the seasoning packed out completely or use half.
For this particular dish, I used the Forbidden Rice Ramen, which is purple. If you ever had forbidden rice before, then you are gonna like this, if you haven’t, the flavor of the ramen is not strong so I think you newbies will like it too. In addition to the ramen, 1 diced Roma tomato, 2 stalks of green onion chopped and about 8 crimini mushrooms quartered.
Cook the ramen as directed
In a small frying pan added a little grapeseed or olive oil to the pan and sauté the green onion, mushroom and tomato.
If you like garlic, dice 2 cloves and add to the veggie
Season with a little kosher salt and black pepper, then sauté until tender.
Either add half or the whole seasoning pack to a bowl and I like to add a little spice so I added some Sriracha Hot Chili Sauce to mine.
Add the noddles to the top.
Then add the veggies around the edge.
Add the liquid.
And there you have it.
Mix and there you have a Quick and healthy Ramen on a cold snowy day.
Until next time: Cook, Eat and Enjoy!