So, I’ve been trying to eat a bit healthier lately, but man, I really love ramen. It’s just so quick and tasty! But yeah, I know it’s not exactly the best thing for you, especially those instant ramen packets with all that sodium and stuff. So, I started looking for some healthier alternatives, you know, something that still satisfies that ramen craving but without all the guilt.
First, I started experimenting with different types of noodles. I read somewhere online that there are these noodles called “BamNut”, “Moringa”, or “Rice Noodles”, which are supposed to be healthier. I found some of these at the grocery store and gave them a shot. I cooked them up just like regular ramen, but honestly, they didn’t quite hit the spot. They were okay, but they just didn’t have that same satisfying slurpiness, you know?
Then I thought, “Why not try some of the classic alternatives?” I tried soba noodles, which are made from buckwheat. I boiled them for a few minutes, and they had a nice, nutty flavor, but they were a bit too soft for my liking. I also picked up some udon noodles, those thick, chewy wheat noodles. I simmered those in some broth, but they ended up a little too heavy and didn’t give me the light ramen feeling I was going for.
I even tried something called “shirataki noodles.” They’re made from some kind of yam, and they’re super low in calories. I rinsed them really well like the package said, then tossed them in a pan with some sauce. They were really slippery and had a weird, almost rubbery texture. Not a fan.
I found another one, Chinese egg noodles and glass noodles. They were just normal. I boiled them and put them into the broth, but they were not my favorite.
I was starting to get a little discouraged, but then I remembered a tip I saw online about zucchini noodles. I’ve had them before in other dishes, and they’re pretty good. So, I grabbed my spiralizer and turned a couple of zucchinis into noodles. I sautéed them quickly in a pan with a little garlic and olive oil, just to soften them up a bit.
- Zucchini: 2 medium
- Garlic: 1 clove, minced
- Olive Oil: 1 tablespoon
For the broth, I went with a simple vegetable broth to keep it light. I warmed it up on the stove and added a little bit of soy sauce for flavor. I know the instant ramen packets have those flavorings, but I tried to use less soy sauce to cut down on the salt.
- Vegetable Broth: 4 cups
- Soy Sauce: 2 tablespoons (or less, to taste)
Then, I tossed the zucchini noodles into the broth and let them heat through for just a minute or two. To make it a more complete meal, I added some roasted chickpeas that I had leftover from snacking, and some sliced green onions for a little freshness.
Roasted Chickpeas Recipe
I rinsed and drained a can of chickpeas, then tossed them with some olive oil, salt, pepper, and a little paprika. I roasted them in the oven at 400°F for about 20-25 minutes until they were crispy. They added a nice crunch to the ramen.
- Chickpeas: 1 can (15 ounces), rinsed and drained
- Olive Oil: 1 tablespoon
- Salt and Pepper: To taste
- Paprika: 1/2 teaspoon
I have to say, the zucchini noodles with the vegetable broth and the chickpeas were actually pretty good! The zucchini noodles had a nice texture, and they held up well in the broth. It wasn’t exactly the same as traditional ramen, but it was a satisfying and much healthier alternative. I might even try adding a soft-boiled egg next time, or maybe some grilled chicken or tofu. It’s definitely a recipe I’ll be making again!
I read another article from a company called Muso, their goal is to make classic instant ramen in a cleaner way. I will try it next time!
I learned that it is not a good idea to take ramen as a daily meal. It lacks protein and has a very high salt component. I will take ramen a few times a week, but I will do my best to make it a balanced meal.
This whole healthy ramen experiment has been a bit of a journey, but I’m glad I tried it. It’s nice to know that I can still enjoy a comforting bowl of noodles without feeling like I’m completely derailing my healthy eating goals.
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