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Rainbow Ramen with Chili-Garlic Citrus Broth



Photo by Jason Little

Oodles of thin noodles with a medley of veggies and a tangy broth make this one-pot dish so satisfying.


Servings: 1
Serving size: 2 cups (490 grams)
Prep time: 10 minutes
Cooking time: 15 minutes

Ingredients

  • ½ single-serve ramen noodle brick
  • 1 teaspoon (5 milliliters) vegetable oil
  • 1 tablespoon minced garlic
  • ½ cup diced bell peppers* (about ½ medium bell pepper)
  • ½ cup shredded carrots (about 1 medium carrot)
  • 2 tablespoons (30 milliliters) lemon juice
  • ½ cup sliced white button or cremini mushrooms
  • ½ cup sliced zucchini
  • ½ teaspoon (3 milliliters) chili-garlic paste or Sriracha sauce
  • ¼ teaspoon (1 milliliter) tamari soy sauce
  • 1 teaspoon (5 milliliters) peanut oil
  • 1 cup (240 milliliters) low-sodium chicken broth
  • ½ teaspoon packed brown sugar
  • 1 tablespoon finely chopped fresh cilantro
  • 1 teaspoon crushed peanuts

Instructions

  1. Boil 1 cup of water. In a heat-resistant bowl, pour water over ramen noodle brick and soak for 10 minutes. Drain noodles and set aside.
  2. Add vegetable oil and garlic to a large nonstick pan and cook over medium heat until you hear sizzling, about 30 seconds. Stir in bell peppers and carrots, incorporating well into the garlic-oil mixture. Cover and continue to cook for 2 minutes. Reduce heat to low, stir in lemon juice and continue to cook covered for another 2 minutes.
  3. Stir in mushrooms, zucchini, chili-garlic paste or Sriracha sauce and tamari soy sauce. Cook uncovered for 3 to 4 minutes, stirring often.
  4. Push vegetable mixture to one side of pan and reposition pan so that vegetables are away from heat. Add ½ cup noodles to the heated side of the pan.
  5. Pour peanut oil over noodles and lightly pan-fry for 3 minutes. Reposition pan back to center over heat source. Add broth and brown sugar, stir and heat for another 2 minutes, or until broth has sufficiently warmed. Turn off heat. Stir in cilantro and top with crushed peanuts.

*Use a mixture of red, yellow and orange bell peppers to add color to the dish.

Nutrition Per Serving:
CALORIES 357; TOTAL FAT 18g; SAT. FAT 5g; CHOL. 5mg; SODIUM 830mg; CARB. 40g; FIBER 5g; SUGARS 11g; PROTEIN 11g; POTASSIUM 926mg; PHOSPHORUS N/A

Note: Nutrition information for phosphorus in low-sodium chicken broth not available.


Lauren O’Connor, MS, RD, is a nutrition consultant in Los Angeles. She is a Stone Soup blogger and author of nutrisavvyhealth.com.

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