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    You are at:Home»Dairy-Free Recipes»Alisa's Favorite Dairy-Free Recipes»Healthy Ramen with Sesame and Fresh Vegetables

    Healthy Ramen with Sesame and Fresh Vegetables

    37
    By Alisa Fleming on April 28, 2015 Alisa's Favorite Dairy-Free Recipes, Dairy-Free Recipes, Entrees, Pasta

    I realize that many Top Ramen flavors are actually dairy-free – it was probably the first food I ever learned to cook as a child. But those processed packets are far from nutritious. And while my healthy ramen redux isn’t a full mock of those super-cheap instant lunches, the use of onion powder (not fresh onions!) gives it that nostalgic appeal which I sometimes long for.

    Healthy Ramen Redux: This nutritious recipe combines fresh ingredients with nostalgic appeal (dairy-free - optionally gluten-free & vegan)

    I opted for a sesame vibe, because a) I like sesame – it just shouts “amazing Asian food!” – and b) I just received a beautiful bottle of sesame seeds from Simply Organic. I’m gong to be partnering with them in the future (for my upcoming books!), and am elated since I’ve been using (and loving) their spices for years!

    I’ve made this healthy ramen many times before with udon noodles, but the one shown is with Muso Soba Noodles that I received as a gift from Gold Mine Natural Foods. They offer both wheat-buckwheat soba and gluten-free 100% buckwheat soba noodles. And as you can see, this healthy ramen is more of a “dry” noodle dish, which is how I like it. I add just 1 cup of broth to the whole recipe to add moisture for “dipping” the noodles without making it overly soupy.

    Healthy Ramen Redux: This nutritious recipe combines fresh ingredients with nostalgic appeal (dairy-free - optionally gluten-free & vegan)

    Special Diet Notes: Healthy Ramen with Sesame

    By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, vegan / plant-based, and vegetarian.

    For gluten-free healthy ramen, look for 100% buckwheat soba noodles or use your gluten-free noodle-y pasta of choice.

    For soy-free healthy ramen, you can use coconut aminos in place of the soy sauce. Note that the flavor may be a touch different, so you may want to adjust the other seasonings, to taste.

    Higher Protein Option: For a heftier meal, I think this dish goes nicely with cubed tempeh or cooked chicken. Simply saute about 8 ounces with the mushrooms.

    Superfast Tips: For a meal that is ready as soon as the noodles are done, you can cheat and purchase pre-packaged coleslaw mix for the vegetables, pre-sliced mushrooms, and jarred crushed or mince garlic (1/2 to 1 teaspoon). You can also skip the garlic (we often do) or use 1/8 to 1/4 teaspoon garlic powder instead, added with the onion powder.

    5.0 from 3 reviews
    Healthy Ramen with Sesame and Fresh Vegetables
     
    Print
    Prep time
    5 mins
    Cook time
    10 mins
    Total time
    15 mins
     
    Note that I like my ramen as more of a dry dish with just a touch of broth, but you can omit or add more broth for a full soup, if desired. This makes a nice light meal as is, but for a more filling dish, heed my recommendations in the post above for added protein or simply bulk up the veggies.
    Author: Alisa Fleming
    Serves: 4 servings
    Ingredients
    • 8 ounces dried soba or udon noodle (see notes in post above for gluten-free options)
    • 3 tablespoons sesame oil, divided
    • 3 small carrots, julienned or peeled into large shreds
    • 2 to 3 cups shredded cabbage
    • 2 to 3 garlic cloves, minced or crushed
    • 1 ounce dried mushrooms, rehydrated (I use a blend of porcini, shiitake and oyster), or 8 ounces mushrooms, thickly sliced
    • 1 ½ tablespoons soy sauce or wheat-free tamari, divided
    • 1 teaspoon onion powder
    • Salt, to taste
    • 1 cup chicken or no-chicken vegan broth (optional or use more!)
    • Freshly ground black pepper or a few pinches crushed red pepper
    • Raw or toasted sesame seeds, for garnish
    Instructions
    1. Cook the noodles according to the package directions.
    2. While the pasta is boiling, heat 2 tablespoons of the sesame oil over medium-low heat (I do a lower heat to protect the flavor of the oil, but you can up it to medium if you are really hungry). Add the carrots and cabbage and saute for a few minutes. Add the garlic and mushrooms and saute just until the mushrooms begin to soften, about 3 to 5 minutes (or just 1 minute if using rehydrated mushrooms).
    3. Turn off the heat, and stir in the noodles, soy sauce, remaining 1 tablespoon of sesame oil, and onion powder. Stir to evenly coat the ingredients. Stir in the broth, if using. The broth adds nice moisture without turning the dish into a full soup.
    4. Season the noodles to taste with salt (I use around ½ teaspoon, but start with just ⅛ teaspoon and work your way up as the saltiness of your ingredients may vary) and pepper. Serve in big bowls.
    3.5.3229
    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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    37 Comments

    1. Jennifer on April 26, 2017 2:00 am

      Can the mushrooms be dropped or do I need to substitute something for them. Mushrooms freak me out.

      Reply
      • Alisa Fleming on April 26, 2017 8:08 am

        You are too cute Jennifer! The mushrooms definitely have an influence on the flavor, but you can omit them if needed. Maybe add tofu for texture and added protein?

        Reply
    2. Pingback: 5 Vegan Ramen Recipes - Recipes of The Day

    3. Pingback: Dairy-Free Lunch Box Ideas with Kid-Friendly Recipes

    4. Dreena Burton on May 3, 2015 6:13 am

      This looks SO good, Alisa!

      Reply
      • Alisa Fleming on May 4, 2015 12:47 pm

        Thanks Dreena!

        Reply
    5. Colorado Gal on May 1, 2015 12:47 pm

      Yum! I’ve been on such a noodle kick lately too!

      Reply
    6. Amelia @ Eating Made Easy on May 1, 2015 9:43 am

      I happen to have cabbage, carrots and cooked noodles in my fridge. I think this recipe is calling my name!!

      Reply
    7. Jessica @ Nutritioulicious on May 1, 2015 8:23 am

      when I was a kid at sleep away camp, ramen noodle cups were so popular. I never got into them -they were always too salty for me (guess that was my inner dietitian back then!). Your recipe is a fabulous improvement on the ramen of the past!

      Reply
      • Alisa Fleming on May 1, 2015 8:35 am

        Oddly enough, I never liked the ramen cups either! Something weird about them – but I the packages were too darn easy to cook at home. Back then (oh my, too long ago) we actually considered them healthy!

        Reply
    8. rachel on May 1, 2015 7:00 am

      Yum! This looks SO tasty! Thanks for sharing.

      Reply
    9. Kim on April 30, 2015 7:01 pm

      Alisa, You’ve done it again! That looks amazing!

      Reply
      • Alisa Fleming on April 30, 2015 7:12 pm

        Thanks Kim!

        Reply
    10. Sam @ PancakeWarriors on April 30, 2015 12:48 pm

      Oh I love all the flavors in this dish – and all of your suggestions – super helpful 🙂 I haven’t had ramen in so long, this recipe sounds like the perfect way to reintroduce it in my routine!!

      Reply
      • Alisa Fleming on April 30, 2015 3:56 pm

        Yeah, and now that I’ve put ramen on your mind, you probably won’t be able to forget about it 🙂

        Reply
    11. heather @french press on April 30, 2015 8:07 am

      sesame and noodles and I am in love – it almost doesn’t even matter what else you add 🙂

      Reply
      • Alisa Fleming on April 30, 2015 3:56 pm

        I second that!

        Reply
    12. Kathy Hester on April 30, 2015 5:34 am

      I woke up with a craving for sesame and this is what I’m going to make for lunch!

      Reply
      • Alisa Fleming on April 30, 2015 6:52 am

        I hope you enjoy it Kathy!

        Reply
    13. Kristen @ A Mind Full Mom on April 30, 2015 4:26 am

      Oh my goodness, I can’t wait to try this!!

      Reply
    14. Rebecca @ Strength and Sunshine on April 30, 2015 3:52 am

      I have some awesome (gluten-free) buckwheat sweet potato soba noodles at home that I am just dying to cook with! This is such a fabulous Asian dinner dish! Love!

      Reply
      • Alisa Fleming on April 30, 2015 6:52 am

        Ooh, with sweet potato?! How yummy!

        Reply
    15. Michelle@healthiersteps on April 29, 2015 11:04 pm

      What a healthy recipe, love Soba noodles!

      Reply
    16. Florian @ContentednessCooking on April 29, 2015 1:28 am

      I’m always a big fan of soba noodles. I use these often with a tahini sauce. Your recipe give me a new impression what one can do with these. I love all the ingredients to create a unique flavor.

      Reply
      • Alisa Fleming on April 29, 2015 7:06 am

        Thanks Florian! I’m always a little timid with tahini – it adds such bitterness – but have a mild tahini recipe that’s just a little different from this one. I agree, a delicious option, too!

        Reply
    17. Michelle @ The Complete Savorist on April 28, 2015 10:52 pm

      Alisa, this looks wonderful, despite all the healthy steps you’ve taken, it looks like take out and bet it tastes just as good. Great job!

      Reply
      • Alisa Fleming on April 29, 2015 7:06 am

        Thanks Michelle, it’s definitely still indulgent enough 🙂

        Reply
    18. Sara on April 28, 2015 10:13 pm

      I totally have a weakness for soba noodles, I love the flavor and texture. Can’t wait to try this!

      Reply
      • Alisa Fleming on April 29, 2015 7:06 am

        Haha, me too – I’m a total noodle connoisseur!

        Reply
    19. Arman @ thebigmansworld on April 28, 2015 8:07 pm

      seeing as I’m in the midst of moving, i’ve been cleaning out the pantry and finding a tonne of dried noodles including soba ones- Kicking myself that I didn’t put it to good use earlier! Another winner here Alisa!

      Reply
      • Alisa Fleming on April 29, 2015 7:07 am

        Thanks Arman and good luck with your move!

        Reply
    20. Kristina on April 28, 2015 7:29 pm

      I just love that WONDERFUL taste of sesame too, especially the oil. this sounds amazing!

      Reply
      • Alisa Fleming on April 28, 2015 7:37 pm

        Thanks Kristina!

        Reply
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