Japanese ramen noodles loaded with hearty mushrooms and red peppers! Soy sauce, fish sauce, sesame seed oil and garlic makes this superfood noodle bowl rich and light!
I am so excited about this post today because I have never before tried making Japanese ramen noodles until now! They are so delicious! Why have they not been a part of our dinner menu before? You can feel so good when you eat this because these noodles are packed with protein and nutrient dense ingredients!
Have you noticed the out-pour of Thai noodle recipes and ramen noodle recipes all over Instagram and Pinterest the past few months? Especially Thai peanut sauce recipes. Eventually I will have to try since I have a slight “eat directly out of the jar” peanut butter addiction. Despite Japanese ramen noodles popularity to be known for cheap and easy -full of sodium- college food, it has finally grown up!
Anyone else thinking about your broke college days when you hear or see the words ramen noodles? When I was in college I was too busy and broke to buy real noodles. Or maybe just too impatient to wait a whole 13 minutes for them to boil! In my tiny little shared dorm room I had an electric kettle pot to heat water for tea and soup. The ramen noodle soups that come in styrofoam cups were so easy and cheap for us college kids! I could just pour boiling hot water over the noodles and eat it as I walked to class. Real healthy, I know, right? Where’s the vegetables in that dish?!
Homemade Japanese ramen noodles are actually quite easy to make in relation to store bought prepackaged ramen. And tastes so much better!
I recently visited our local Japanese Market that has all the best ingredients for Ramen noodles, Pad Thai noodles, and Miso soup recipes. The ladies there are always so kind to teach me a thing or two about their culture and what ingredients mix together well. So it was so much fun to create this post using King Soba Noodle Culture Noodles, local organic vegetables and flavors from the Japanese Market!
King Soba noodles come in so many amazing healthy ways! Their noodles are packed with whole grains and some offer vegetables! For this Japanese ramen noodle recipe I used their Buckwheat Noodles With Quinoa. They also have Buckwheat Noodles With Amaranth, Brown Rice and Amaranth Noodles With Kale, Basmati White Rice Nooodles and Basmati Brown Rice Noodles along with lots of other goodies! All of their products are Organic, Non GMO and are certified to USDA/NOP, COR and EU standards. They believe in living healthy and happy and are passionate against use of preservatives and packaged foods. Just the way food should be!
Traditionally, ramen noodles are made from four basic ingredients: wheat flour, salt, water, and alkaline mineral water. Alkaline mineral water contains sodium carbonate and usually potassium carbonate. But I prefer gluten free noodles in most of my dishes. Especially loving King Soba Noodle’s quinoa and buckwheat noodles for the benefit of my picky eaters consuming nutrient rich foods.
To make Japanese ramen noodles first chop up all the vegetables. Then let the liquid ingredients soak over the mushrooms and peppers while the noodles cook. Cook the noodles and toss in sesame oil. Then set aside. Now comes the yummy fragrant part! Saute the onion and garlic in sesame oil and gluten-free soy sauce for about a minute then add the marinated mushroom and red pepper mixture. Saute for about 3-5 minutes until the mushrooms are nice and soft but still have crunch. Then in a large bowl mix the oiled noodles with cooked vegetables and your hearty vegetarian noodle bowl is ready!
Add some broth to leftovers and turn this delicious meal into a Japanese noodle soup dish!
If you are vegan or vegetarian, just skip the fish sauce.
Ramen can be topped with any number of ingredients. Feel free to add boiled eggs, corn, sprouts, bamboo shoots, dried seaweed, corn or braised pork.
- 8.8oz packet of King Soba Rice Noodles, Buckwheat Noodles, Quinoa Noodles or any Asian noodles
- 3-4 Tablespoons sesame oil
- 3 garlic cloves
- ½ yellow onion, diced
- 3 cups of crimini mushrooms or white mushrooms, sliced
- 1 red pepper, thinly sliced
- 3 Tablespoons Soy Sauce (gluten-free)
- 2 Tablespoons Rice Vinegar
- ¼ teaspoon ginger powder
- 1 spring onion, diced (optional)
- sesame seeds (optional)
- fish sauce (optional)
- red pepper flakes (optional)
- dash of salt and pepper
- In a small bowl make the sauce. Add soy sauce, rice vinegar, ginger, a sprinkle of salt, pepper and an optional dash of fish sauce (found at Asian markets).
- Chop yellow onion and garlic. Set aside. Chop mushrooms and red peppers and set it a small bowl. Pour soy and vinegar sauce over mushrooms and peppers. Set aside.
- Cook noodles in boiling water according to package instructions. Drain, rinse with cold water. Toss noodles with 1-2 Tablespoons of sesame oil to prevent them from sticking together. Set aside.
- Heat 2 tablespoons of sesame oil in a frying pan on medium heat. Add in garlic and yellow onion, and sauté for a minute or until the onion slices soften.
- Add in the marinated red peppers and mushrooms and all the sauce its in. Sauté until mushrooms are cooked and tender, about 3-5 minutes.
- Still on medium heat, add in the cooked noodles, and quickly stir to combine all the ingredients. Remove and turn off the heat.
- Serve noodles in individual bowls and garnish with spring onion, sesame seeds and fresh red chili peppers.
This is a sponsored conversation written by me on behalf of King Soba Noodle Culture. The opinions and text are all mine.