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Thai Ramen Noodle Bowl with Chicken, Veggies, Basil and Peanuts

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Here’s how to turn the trendiest carb into a healthy, steaming bowl of deliciousness at home.

Create this comfort food at home for a healthy, satisfying meal. Gluten-free... no msg here!

There is a recent explosion of ramen in the States, a reason this dish inspired an international trend. Ramen, the dorm room staple, has now reached a level of popularity that was once unimaginable, with restaurants serving creative bowls with new flavor twists.

One pot cooking makes preparation a breeze: sauté the flavoring ingredients, add the coconut milk, peanut butter, and chicken broth – let simmer a bit, then add your veggies of choice and a squirt of lime juice. To finish the dish, add roasted chicken slices and lots of sliced basil. Chopped peanuts garnish the bowl with a likable crunch.

This is a bowl of ramen the whole family will enjoy… especially the kids (no peanut allergies of course!) Peanut butter and coconut milk create a rich and creamy base for the noodles – hearty and satisfying.

Serve in individual bowls with chopsticks and spoons – for slurping up every last bit of squiggly noodles and brothy sauce.

On the shelves of supermarkets, ramen usually contains such unsavory ingredients such as MSG, oodles of salt, fat, empty carbs, and not a vitamin in sight. So here’s how to make your ramen healthy while simultaneously not bankrupting yourself!

I’m loving the selection of dried ramen noodles available in health food shops. Unlike the bargain fried blocks of ramen with the undesirable packets of toxic seasonings – check out the many organic, gluten-free types, like the buckwheat ramen I used in this recipe. Made from buckwheat flour and water, they have the most fiber of all ramens- 5 grams per serving, and zero sodium. They are wheat and gluten-free.

Extra vegetables elevate it to a main meal, with less carbs – sliced chicken, peanut butter and peanuts adds protein. Everything is fresh, barely cooked and delicate, but the flavor is robust thanks to the, ginger, garlic, pungent chili paste, lime juice and peppery basil.

Snap peas, multi-colored carrots, red peppers and broccoli add a bolt of antioxidants and crunch – choose the vegetables you love or have on hand to create you personal taste preference.

Enjoy!
Karen

Buckwheat Ramen - the most fiber of all ramen noodles; this one, gluten-free and not fried... organic too!

Ingredients for the Ramen

Simmering in the pot, the noodles will absorb the brothy sauce

Ready to dig in ... this one the kids will not be able to resist!

 

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  1. Reply

    This looks great…how many will this recipe feed?

  2. Reply

    See the recipe above, serves 4.

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