Recipes

Vegetable Ramen

January 3, 2017

Happy happy New Year! I hope your 2017 is off to a great start. Uncharacteristically, I spent the first day of the year relaxing in my pajamas watching movies and thinking about nothing. It was great! I told my mom that it would probably be the only day this year that I do that so I took advantage of it. I’ve had a few movies on my list to watch, not because I haven’t seen them before but because they make my heart smile so big every time I watch them. So after a chocolate chip waffle for him and superfood seeds waffle for her breakfast we sat on the couch and watched two consecutive movies: The Holiday and The Notebook. Ever since I saw The Notebook for the first time, it has been my favorite- it’s what dreams are made of.

If you know anything about me, you know that I’m from the south and I love it. Southern runs in my blood and I’m proud of where I come from. The Notebook embodies so many beautiful things about the south, it makes me miss home, but also reminds me that love is stronger than anything else in the world and can make great things happen. I don’t think I’ve ever told you about our love story so I’ll share the short version. Wiley and I have known each other since we were three years old and started dating when we were 17. We both went to the same high school but Wiley was a grade older than me. His sister and I were friends first, we played volleyball together and one night we all went to a mutual friend’s house party and Wiley was in a room full of people playing the guitar. When I walked in and heard him he took my breath away! I thought it was the greatest thing. Until then all the boys I had ever known played baseball or football but he was the first one I knew who could play the guitar. On Monday morning I wrote his sister a note and told her that I thought he was cute and at the bottom I wrote “whatever you do, do not tell Wiley that I like him!” Well she went home and didn’t exactly say so but said to him “one of my friends likes you and he said “I hope it’s Melissa.” We started dating the next week and have honestly been crazy about each other ever since.

He understands me from the inside out and upside down and we complete each other in every way. The next year he graduated from high school and decided to go to our local community college until I finished school. He was accepted to Berkley College of Music in Boston but decided to follow me to school at the beach of North Carolina. We spent four years learning about each other, making sweet memories, and having the best time. He then decided that we needed to move elsewhere to pursue a music career so to Nashville to went. Our story is so special to me and I’m so thankful for it.

Not that any of that relates to ramen but it’s all good! Let’s move on to food because we all know how important that is. I have made it my goal this winter to make a really good vegetable ramen and I think I’m on the right track. We had some friends over last week for dinner and I made this dish and they loved it. Let me know what you think of it, as I am still perfecting the recipe, I would love to hear your thoughts.

Vegetable Ramen

Ingredients

  • 1 bell pepper, thinly sliced
  • ¼ cup frozen corn
  • 5-7 button mushrooms, thinly sliced
  • 2 carrots, peeled and thinly sliced
  • 1 sweet onion, minced
  • 1 small piece of ginger, minced
  • 3 garlic cloves, minced
  • 16 ounces vegetable broth
  • 2 tbsp liquid aminos
  • 2 tbsp avocado oil or olive oil
  • 2 packages of ramen, flavoring removed
  • 2 tsp sea salt
  • 1 tsp cayenne pepper
  • 1 tsp turmeric
  • 1 tsp cumin
  • green onions for garnish
  • seaweed for garnish

Instructions

  1. In a medium sauce pan, heat 1 tbsp olive oil over medium heat. Meanwhile bring a large pot of water to a boil.
  2. Pour chopped onions into medium saucepan and cook until translucent, about 4-6 minutes. Add in garlic and ginger and stir. Continue to cook for another 3 minutes. Pour in vegetable broth, liquid aminos, cayenne pepper, turmeric, and cumin. Allow to simmer for about 15 more minutes while preparing vegetables.
  3. Once water is boiling, cook noodles according to package instructions.
  4. Heat 1 tbsp oil in a skillet and sauté all vegetables separately, starting with the carrots then the peppers, then the mushrooms, then the corn. Allow the corn to cook until slightly blackened. You will only need to cook each vegetable for about 2-3 minutes each.
  5. Once noodles are cooked, serve into two separate bowls, pour broth over noodles and top with vegetables. Garnish with green onions and seaweed.
http://ahappyhealthyheart.com/vegetable-ramen/

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