Ramen and Brussels Sprouts

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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!!

Ingredients:

  • 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)

Instructions:

Roast Brussels sprouts for 30 minutes in a 350 degree oven.

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While the Brussels sprouts are roasting, prep the carrots, onions and ginger.

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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 evaperated (about 3 minutes), stirring occasionally.  Remove from heat and add to the ramen noodles.

Top with pine nuts and cilantro.

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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!!