My oldest grandson Seth loves Ramen noodles. He’s in Greece for three months right now with his Mommy, Daddy and younger brother Kory on a mission trip.
When I went into the cupboard the other day and saw the Ramen packs, I found myself missing them more than usual. I grabbed a pack of the noodles and decided to make something for lunch. I had some Brussels sprouts in my refrigerator, so I decided to make this dish. It didn’t make me miss them any less, but it sure did taste good.
It’s so simple to make and delicious too, so…win win!!
- 1 package of Ramen noodles (minus the seasoning mix)
- Roasted Brussels sprouts
- 1/2 cup thinly sliced red onion
- 1 cup thinly sliced carrot sticks
- 1 tablespoon grated ginger
- 1/2 teaspoon crushed red pepper flakes
- 1/2 cup reduced sodium broth (vegetable or chicken)
- 1/4 cup reduced sodium soy sauce
- 2 Tablespoons roasted pine nuts
- 2 Tablespoons Cilantro (optional)
Roast Brussels sprouts for 30 minutes in a 350 degree oven.
While the Brussels sprouts are roasting, prep the carrots, onions and ginger.
Begin cooking ramen noodles according to the package. Drain, put in large bowl and set aside.
Heat olive oil in a large skillet over medium-high heat.
Add onions and cook for a minute. Add the roasted brussels sprouts, red pepper flakes, garlic and ginger and cook for another minute.
Add the soy sauce and broth. Cook until the liquid is nearly evaporated (about 3 minutes), stirring occasionally. Remove from heat and add to the ramen noodles.
Top with pine nuts and cilantro.
This makes a great lunch or dinner. I hope you try this, and if you do, please tag me on Instagram @goodeatsbymimi. I would love to see pics of your creations! Enjoy!!