Rice Noodle Bowl with Veggies

I get it. You’re busy. Between parenting, work, and living your life, who has time to make an elaborate dinner every night? Certainly not you — and that’s exactly why brown rice ramen noodles are the perfect item to stock your kitchen with. And it doesn’t hurt that they’re super affordable too.

Ramen noodles get a lot of flak for being a cheap college dorm room dinner. But with a little extra effort, you can turn this simple staple into a delicious dish. There are plenty of quick, easy ways to create ramen noodle recipes, which makes it a perfect option for a busy gal’s schedule.

First step, never buy the Ramen noodle packs that you ate in college again. They’re filled with questionable ingredients and you can upgrade brown rice noodles sooooo easily and bring some extra veggies into your life! #winning

Ingredients:
1 1/2 oz. dried rice noodles (3/4 cup), broken into 1-inch pieces (Click here for the kind I buy!)
2 tsp. low-sodium soy sauce
1 tsp. rice vinegar
1 tsp. sugar
1 tsp. chile sauce, or to taste
2 tsp. canola oil
1/4 cup finely chopped onion
1 clove garlic, minced (1 tsp.)
1/2 cup thinly sliced red bell pepper
1/2 cup broccoli florets
1 Tbs. chopped roasted peanuts, optional

Preparation:
1. Bring 2 cups water to a boil in medium saucepan. Add broken noodles. Remove from heat, and let stand 5 to 7 minutes, or until noodles are rehydrated. Drain, and discard water.

2. Meanwhile, whisk together soy sauce, rice vinegar, sugar, chile sauce, and 1/4 cup water in small bowl. Set aside.

3. Heat oil in skillet over medium-high heat. Add onion and garlic, and stir-fry 1 minute. Add bell pepper and broccoli, and cook 1 minute more. Add soy sauce mixture, bring to a boil, and cook 1 minute more, or until bell pepper and broccoli are tender. Stir in noodles. Serve sprinkled with roasted peanuts, if using.

(Recipe from: The Vegetarian Times)
In full disclosure, this recipe is for 1 serving, but I couldn’t eat that much at one sitting. I split this recipe between me and my two girls for a quick summer time lunch! We omitted the sugar and doubled the veggies to 1 cup each to make it a healthier and heartier meal!

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