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.
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
Add spinach and stir till wilted.
Season with salt and pepper to taste.
Add spinach to noodles and drizzle sesame oil on top.
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.