Ingredients: |
Ingredients: 1 tsp Better Than Bouillon Reduced Sodium Roasted Chicken Base
2 cups of water
Pack of instant ramen noodles
½ tsp black pepper
½ tsp garlic powder
½ tsp chili powder
1 egg
1 cup of roasted chicken, shredded, skin removed
1 cup baby spinach
½ cup firm tofu
Sesame oil for finishing
drizzle of sriracha (optional)
|
Directions: |
Directions:In a pan of water, soft-boil an egg for 7 minutes. Place in a bowl of cold water to stop the cooking process.
Bring 2 cups of water to a boil. Add the Better Than Bouillon Reduced Sodium Roasted Chicken Base. (There are also beef and vegetable varieties of Better Than Bouillon which are all equally delicious, but the chicken one has the lowest sodium). As the bouillon dissolves in the water, add the pepper, garlic powder, and chili powder.
Open the ramen noodles and throw away the evil seasoning packet. I prefer the Shin Ramyun brand of noodles, which you can find at any grocery store in the Asian food aisle, but any noodles (or even other types of pasta) will do. Cook the noodles as long as the instructions on the packet indicate and add the shredded chicken and tofu into the pot as well. Stir occasionally, ensuring the noodles are not clumped together. With a minute of cooking time remaining, add the baby spinach and stir it in.
Remove from heat and pour everything into a bowl. Drizzle some sesame oil over the top, but go easy as a little sesame oil goes a long way. You can also add sriracha sauce if you like a little spice to it, but this is optional. Peel the egg, slice it in half, and place it on top. Voila, you are ready to slurp!
The best thing about ramen is there are infinite toppings to put on it and it’s great for getting rid of leftovers. In the past, I have added corn, carrots, and mushrooms. I’ve even added leftover stir-fried beef or Chinese barbecue pork. Hope you enjoy! |
Personal
Notes: |
Personal
Notes: Before my Crossfit journey, I was diagnosed with high blood pressure. I was afraid I would have to give up one of my favorite foods, ramen, which is notoriously high in sodium. Different broths were experimented with and this is what I finally came up with. A ramen noodle dish that remains high in flavor but without the sodium bomb contained in the instant noodle flavor packets and that is relatively quick to make. Oh, and thanks to Crossfit, my high blood pressure problems are a thing of the past!
|
This recipe for Healthier Instant Ramen Noodles is from