Healthy Stir Fry Ramen
Easy, quick and full of flavor dish that can be made with whatever you have in your fridge. This is a perfect recipe for leftover vegetables, and protein. Simple sauce completes the stir fry beautifully. This is a low calorie, high protein healthy meal.
Ingredients
- 3 oz chicken breast
- 3 oz brussel sprouts
- 5 oz broccoli
- 7 oz mushroom
- 1 large egg
- 2 clove garlic
- 1 inch ginger
- 2 stalks green onion
- 1 tbs cilantro
- 1 package millet and brown rice ramen
Sauce
- 1 tbs hot pepper paste Gochujang
- 1 tbs dark soy sauce (or any soy sauce you have)
- 1 tbs sriracha hot sauce
Instructions
- Chop all vegetables and aromatics (garlic, ginger - can be grated, green onions and cilantro) and set aside.
- Prepare sauce by combining dark soy sauce (or any soy sauce you have), sriracha hot sauce and Gochujang.
- Heat a non stick pan. You can lightly grease it or if you can skip it to save extra calories.
- Add chopped mushrooms and without stirring, let them brown.
- After mushrooms browned, add chopped garlic and ginger.
- Move mushroom aside to make space for an egg. Scramble the egg on the pan.
- Add your leftover vegetables (in my case that is broccoli and brussel sprouts), leftover protein (I had some rotisserie chicken). Warm it up quickly.
- In a separate pot, boil water. Add the millet and brown rice ramen and cook for half the time that the container instructions indicate.
- Transfer the half-cooked ramen onto stir fry pan with vegetables.
- Thin out the sauce with half a cup of water and add to on top of the noodles.
- Add green onions and cilantro. Turn the heat off and stir. Serve right away.
