Healthy Ramen, Maggi noodles with Cilantro You don‘t believe me do you?? It is true.. Ramen can be made healthy.. Check out my Buckwheat Mushroom Rice Ramen. So what exactly is Ramen?? Ramen has many names. Ramen in India is popular as Maggi noodles. Basically these are instant noodles that comes with a seasoning packet( tastemaker) that can be ready in 2 minutes!! The biggest issue with ramen that makes it unhealthy is the seasoning packet or tastemaker that most often than not has monosodium glutamate amongst other ingredients that makes ramen so desirable. Not to mention the fact that these noodles are made out of white bleached flour with little nutritional value! With all that being said, how do we make these noodles healthy?? Basically, by taking away the undesirable ingredients and adding nutritient-rich ingredients. Instead of using plain water, we use vegetable broth to cook the noodles. A variety of vegetables are sautéed and added on top of the noodles. Now does it sound healthy, nutritious and delicious??Also, do not forget that Maggi is available in atta version and oats noodles. Here in US, we get buckwheat and rice noodles/ramen. Whatever said and done, all of us at some point in our lives have lived on Ramen/Maggi ( remember college days??) or had it when we didn’t have anything else in our pantry.. someway or the other, Ramen remains a comfort food… With the weather yo-yoing, people look forward to a bowl of Ramen to warm them. Check out the recipe to see how you can make it, enjoy it but in a guilt-free manner.
Prep time: 5-10 minsCook time: 8-10 minsTotal time: 13-20 mins
Instant noodles ( Maggi/Top Ramen): 2 packets Water/ vegetable broth: 4 cups Olive oil: 1 tbsp Onion: 1, medium, sliced lengthwise. Green Pepper: 1 medium, sliced lengthwise Red Pepper: 1 medium, sliced lengthwise. Mixed vegetables: 2 cups ( any combination can be used; I used frozen peas & carrots) Green chilies: 1-2, chopped fine ( optional) Tomato: 2 medium, sliced lengthwise. Lemon wedges: 4-8 nos Salt: to taste Cilantro: 1 tbsp for garnish, optional
In a saucepan, bring 4 cups of water/ vegetable broth to a boil. While waiting for the liquid to boil, prepare the veggies.
Heat 1 tbsp oil in a sauté pan or frying pan.
Add sliced onions. Sauté until the onions wilt.
Add the frozen vegetables, chopped green chilies & sauté for 2-3 mins until the peas & carrots are slightly tender.
Add the sliced Bell peppers. Sauté for 2 mins.
Add salt & cilantro ( reserving some for garnish).
Turn off the stove.
Break the noodles & add it to the boiling liquid.
Continue to boil for exactly 2 mins. Turn off the stove.
Cover the pot and let it sit for 1-2 mins.
Take 4 serving bowls.
Divide the noodles equally into them.
Divide the veggies into 4 equal portions.
Top each bowl with the cooked vegetables , slices of tomato and a wedge of lemon.