Garlic Spinach Noodles
Step your noodle dishes up a notch by introducing leafy green spinach to the party. Spinach makes for an excellent addition to any ramen or noodle dish as it wilts quick and easy, brings a splash of color, and doesn’t cut corners when it comes to nutrients. Bringing more veggies into your Asian noodle dishes is never a bad idea. Veggies are fresh and full of fiber, they add variety and texture, and they are just plain good for us. Take spinach – this humble leaf is loaded with vitamin A, vitamin K, folic acid, iron, and calcium. All of which your body craves. You don’t have to stick solely to spinach, any kind of leafy green or veggies will suit your noodle dishes – from presenting pea shoots to your stir-fries to butter lettuce for your broth, shredded cabbage, green onions, cilantro, broccolini or kale, the options are endless.
1 pack Nona Lim Tokyo Ramen (Traditional Ramen)
1/4 cup Olive Oil
Sesame oil to taste
1 Onion, minced
4 Cloves of garlic, minced
1 Tbsp Chili Flakes
2 cups Baby Spinach Leaves
Salt/pepper to taste
Cook 1 pack Nona Lim Tokyo Ramen (Traditional Ramen) in boiling water for 2 minutes. Drain and set aside.
Heat olive oil in pan.
Add onion, garlic and chili flakes and stir fry till golden brown.
Add spinach and stir till wilted.
Season with salt and pepper to taste.
Add spinach to noodles and drizzle sesame oil on top. Serve immediately.
Spinach Ramen Soup
Green up your gorgeous ramen soup with a handful of spinach. We are loving this soy miso ramen drizzled with a garlicky oil and lifted by spinach. The earthy mushrooms bring the bulk, the soy miso brings that deep dark umami tang, the noodles are good and chewy, and the leafy green spinach wilts to perfection bringing a burst of extra nutrients, color, and texture too. This recipe is super simple and can make the most of your store cupboard stash.
- 1 packet Nona Lim ramen noodles
- 2 large eggs
- 2 cloves garlic minced
- 4 oz Cremini mushrooms roughly chopped
- 3 oz fresh baby spinach
- 2 cups of chicken or vegetable broth (or water)
- 1 Tbsp sesame oil
- 3 Tbsps soy-miso sauce
- 1 1-inch piece ginger
- ¼ tsp red pepper flakes
- 1 tsp black & white sesame seeds
- Bring a medium pot of salted water to the boil
- Add the eggs and cook for seven minutes until soft boiled. Remove the eggs and run under cold water to stop the cooking process. When cool enough to handle, peel the shell away and season with salt and pepper.
- While the eggs are cooking, add the minced garlic, ginger, half the sesame seeds, and a pinch of the chili flakes to a pan with 2 tablespoons of olive oil. Cook for one or two minutes until the garlic and ginger are soft and fragrant. Put the oil aside – this is for drizzling later.
- In the same pot, wipe the remaining oil away and add a tablespoon of sesame oil on medium to high heat. Throw in the spinach and stir it in until the leaves are wilted. Add the rest of the sesame seeds and set them aside.
- In the same pot, add a little more olive oil until heated and then add the mushrooms. Cook for 3-4 minutes until the mushrooms are browning. Add in the soy miso and 2 cups of your broth or water. The chicken broth will bring the most flavor. Heat on high for 3-4 minutes until the liquid reduces and thickens.
- Meanwhile, cook your noodles as per the package instructions.
- Divide the noodles into 2 bowls, ladle on the broth and the mushrooms. Add the cooked spinach and an egg into both bowls. Drizzle generously with your fragrant olive oil and enjoy.
Fresh spinach or any kind of green garnish won't just bring another layer of nutrition to your dish but also makes it look pretty. Which leafy greens will you be adding to your weeknight ramen dishes? Are you going to be cooking any of these recipes? We would love to know how it goes so don’t forget to rate and review our dishes.