Homemade Ramen

Those 10 cent packages of ramen noodles are sooo college. We are adults now! Or at least, that’s what people keep telling me. I may have been forced into adulthood but I still eat ramen at least once a week. Fortunately, it is a MAJOR upgrade. This Homemade Ramen recipe is still inexpensive and so so easy to make, but is also much more nutritious and WAY more delicious!

Homemade Ramen - so simple, so delicious, and packed with veggies and topped with a runny yolk egg, this is a major upgrade from the ramen you lived off of in college! | Flexyourfork.com

I am not kidding when I say we make this once a week at my house. It takes 15 minutes, uses convenient ingredients that we always have on hand, and is seriously sooo good. Plus, you can put an egg on it. Anything that gives me an excuse to “put an egg on it” is my kinda meal. Soft boiled, over easy, hard boiled, semi scrambled… I’ve done it all with my ramen and it all works. (If this egg obsessed life is also your life, then I highly recommend you check out #putaneggonit on instagram… food porn for dayssss).

Speaking of…. this is me and my egg/ramen obsession in action last week.

Perrrrrfection! I only recently accomplished the soft boiled egg and have been obsessed ever since. The amount of joy I get from watching that gorgeous yoke spill out is embarrassing. I was super intimidated at first but come to find out, it’s not so hard! Big shout out to Ali at Gimme Some Oven who helped me over my fear with this blog post. 

Full of veggies and lacking that packet of sodium and MSG… there’s still major flavor and way more variety in every bite. Not only can you change up the veg, but you can add dumplings, rice cakes, tofu, avocado… Is it making sense why we make this ramen so much yet? Am I validated yet? It’s near impossible to get bored of. Our go-to is egg and a few of Trader Joe’s Thai Vegetable Gyozas– which I highly recommend. They are super delicious and easy- just throw into the broth and gently boil for a few minutes. Explore your local Asian market for all kinds of goodness to add. We buy our ramen noodles there instead of using the traditional curly noodles, but the 10 cent packages are fine- as long as you throw away the seasoning!

The ramen trend is in full force at our house with no intention of slowing down. I know there are plentyy of ways to make ramen and this one is probably a less authentic, more convenience version, so pleaase send me all your expert knowledge on all things noodles, veggies, and broth! Oh, and of course, any runny yolk food porn pics 

 

Print Recipe
Homemade Ramen
Homemade Ramen is so simple and so delicious, it will quickly become one of your favorite go-to recipes. Packed with veggies and topped with a runny egg, this is a major upgrade from the ramen you lived off of in college!
Course dinner, Main Dish, Soup
Cuisine Asian
Prep Time 5 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
Course dinner, Main Dish, Soup
Cuisine Asian
Prep Time 5 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
Instructions
  1. Heat sesame oil (or olive oil) in a large pot over medium heat. (Boil water or heat separate pan for soft boiling/cooking any eggs at this time too.)
  2. Add minced garlic and ginger to the oil and stir to coat for a minute or two, cooking just until fragrant without browning.
  3. Add broccoli, carrots, and mushroom to the pot and stir to coat with the oil, garlic, and ginger. Let cook for 2-4 minutes.
  4. Add 4 cups of broth and 2 cups of water to the pot and bring to a slow rolling boil. Once boiling, let the veggies cook and flavors develop for about 3-4 minutes.
  5. Add noodles and kale and let boil for just a few minutes, until cooked through. (Add dumplings, rice cakes, etc per instructions.)
  6. Finally, scoop lots of veggies and noodles into your serving bowl, ladle broth over top, and add all the toppings of your choosing! Enjoy!
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Mediterranean Quinoa Casserole 

Mediterranean Quinoa Casserole - this vegetarian casserole has tons of healthy ingredients like spinach, sun dried tomatoes, white beans, quinoa, and greek yogurt. SO GOOD! @ flexyourfork.com

I’ve been obsessed with going to Greece for as long as I can remember. I have dark features and olive skin so people have always asked what my ethnicity is. I really am just-an-American-mutt-with-dark-features, but that’s boring. So I’ve always secretly wanted to lie and say “I’m Greek”. Because how cooool would it be to be Greek. They live on a beautiful island and eat the best food. You never see a picture of Greece that isn’t drop dead beautiful. And don’t get me started on my love for Tzatziki sauce. Yes, I am aware the country is in economic turmoil… But that doesn’t make their scenery any less spectacular or their food any less healthful and delicious.

The star of this post has to be the quinoa (keen-wah). This is one fad food that I am all about! Quinoa can be kind of confusing and intimidating at first but I promise that it is an awesome food to add to your pantry considering it’s widely called one of the healthiest foods on the planet. Mix that in with foods from one of the healthiest diets on the planet, the Mediterranean diet, and you’ve got yourself a pretty darn healthy dish.

Mediterranean Quinoa Casserole - this vegetarian casserole has tons of healthy ingredients like spinach, sun dried tomatoes, white beans, quinoa, and greek yogurt. SO GOOD! @ flexyourfork.com

Quinoa is super versatile and as easy to cook as rice. While it is a member of the grain family, quinoa is a great addition to meatless meals because it is a complete protein. That means it has all nine essential amino acids: the building blocks of protein that our body can’t make itself and we have to get from food. Meat, dairy, and eggs are complete proteins, but there are plant-based options as well such as quinoa, soy, chia, hempseed, and buckwheat. You can also combine foods to get all nine essential amino acids such as rice and beans or hummus and pita. Vegetarians tend to eat a wide enough variety of foods throughout the day that they get the protein combinations they need without having to worry (doesn’t have to be in the same meal). But if you eat this quinoa casserole, you can be totally confident!

Mediterranean Quinoa Casserole - this vegetarian dish has tons of healthy ingredients like spinach, sun dried tomatoes, white beans, quinoa, and greek yogurt. SO GOOD! @ flexyourfork.com

A few tips when it comes to cooking with quinoa:

  • Rinse the dried beads with cold water in a fine mesh strainer before cooking to remove a bitter coating
  • Cook with vegetable broth instead of water (Adds more flavor but always consider the added sodium!)
  • Red, black, and white quinoa have little difference. Black is slightly more crunchy and earthy, but they have the same nutrition benefits and flavor. (I suggest choosing based on availability & color preference for the dish. I used tri-color here!)
  • While quinoa is a complete protein, it’s important to note that it’s not as high of a source of total protein as legumes so mix your quinoa with beans for a yummy and protein packed combo!
  • Try substituting quinoa anywhere you normally have rice or pasta
  • Beware of the AWESOME nutritional benefits including low calorie, high fiber, low glycemic index, and high in minerals and antioxidants!

Mediterranean Quinoa Casserole - this vegetarian casserole has tons of healthy ingredients like spinach, sun dried tomatoes, white beans, quinoa, and greek yogurt. SO GOOD! @ flexyourfork.com

I made this casserole for Jono’s family Christmas party and another holiday party…and not trying to brag BUT… I had people ask me for the recipe at both parties. Validation at its finest! It has all kinds of healthy ingredients that you’d typically find in a Mediterranean dish like olive oil, spinach, sundried tomatoes, feta, and dill. I have a recent obsession with navy beans so I threw those in too adding to this dish’s awesome protein profile at over 22g per serving! And as much as I want to move to Greece and seamlessly integrate into their culture, I would probably be called out as an impostor pretty quickly when they realize I don’t like olives. That’s just a requirement at birth, right? Well I have tried and I just don’t, but if you do, I think that a handful of black olives would be a welcome ingredient in this recipe.

Mediterranean Quinoa Casserole - this vegetarian casserole has tons of healthy ingredients like spinach, sun dried tomatoes, white beans, quinoa, and greek yogurt. SO GOOD! @ flexyourfork.com

It really is a coincidence that this dish is gorgeously red and green and posted the week of Christmas but it gives a perfect opportunity for me to wish everyone a very MERRY CHRISTMAS! And plenty of peace, love, and happiness. I hope to be a part of your New Year to help make 2016 a healthy, happy, and sustainable one. Happy Holidays everyone 🙂

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Print Recipe
Mediterranean Quinoa Casserole
This vegetarian casserole has tons of healthy ingredients like spinach, sun dried tomatoes, white beans, quinoa, and greek yogurt. SO GOOD!
Mediterranean Quinoa Casserole - this vegetarian casserole has tons of healthy ingredients like spinach, sun dried tomatoes, white beans, quinoa, and greek yogurt. SO GOOD! @ flexyourfork.com
Course Casserole
Cuisine Greek
Prep Time 25 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
Course Casserole
Cuisine Greek
Prep Time 25 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
Mediterranean Quinoa Casserole - this vegetarian casserole has tons of healthy ingredients like spinach, sun dried tomatoes, white beans, quinoa, and greek yogurt. SO GOOD! @ flexyourfork.com
Instructions
  1. Preheat the oven to 350 degrees.
  2. Rinse quinoa in a fine strainer with cool water. Add to a pot with 2 cups of vegetable broth and bring to a boil. Reduce to a simmer, cover, and let cook until water is absorbed.
  3. Heat olive oil over medium heat and add onions and garlic. Cook 4-5 minutes and add spinach and combine. Cook for another 2-3 minutes then remove from heat.
  4. In a large bowl, combine and fold together the cooked quinoa, onions, garlic, spinach, sundried tomatoes, and navy beans.
  5. In a medium bowl combine Greek yogurt, eggs, feta, and dill and carefully mix together.
  6. Add the egg mixture to the quinoa mixture and fold until the egg mixture is evenly distributed.
  7. Place the casserole contents into a 1 quart dish and cook in oven for 30 minutes.
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