I really try to watch my glycemic count and therefore eat a lot of simply prepared meals. I don’t believe in taking forever to get to the final product because life is just too darn busy. One recipe, in particular, lets me enjoy my ‘starch’ but it is actually gluten free and it does not boost my sugars into the bad zone.
While I am not diabetic, as I age, my body fights me on keeping lean, so I watch everything I put into my mouth because everything counts. There are a lot of pasta available on the market but Brown Rice Ramen offers a nice texture, a tad more satisfying that pasta especially if you upgrade this recipe and mix in seafood or more veggies.
Lavishly live food out loud and prepare ramen brown rice noodles with green onion, stovetop or on your induction cooktop!
Ramen Brown Rice Noodles With Green Onion
Basic tastes travel far and I love a good bowl of ramen brown rice noodles. This recipe is gluten free, and vegetarian, though there is dairy in it. Tweak the recipe to fit your lifestyle, use beef broth instead of veggie broth or chicken broth, whatever you prefer. Perhaps you want to add a little seafood in here, you can do that and cooked shrimp is the perfect toss-in.
2 Nests of Brown Rice Ramen Uncooked
32 Oz of Vegetable Broth
1 Stalk of Celery, deveined, and chopped
¼ C Butter chopped into pieces
1 Green Onion chopped, keeping green part separate from white
In induction pan, place 1 C of vegetable broth (Reserve the rest for the end), butter, celery and white part of green onion
Fry 425° for 6 minutes until celery is fork soft (lid on)
Add in Green Tops
Add-In remaining vegetable broth
Cook on Soup Mode for 5 -6 minutes (noodles will absorb 80% of liquid) Timing depends if you want ramen more ‘al dente’ or less
Serve and garnish with more green onion.
Veggies 6 minutes
Noodles 6 minutes
Total Time 12 minutes
- 2 Nests of Brown Rice Ramen Uncooked
- 32 Oz of Vegetable Broth
- 1 Stalk of Celery, deveined, and chopped
- ¼ C Butter chopped into pieces
- 1 Green Onion chopped, keeping green part separate from white
- In induction pan, place 1 C of vegetable broth (Reserve the rest for the end), butter, celery and white part of green onion
- Fry 425° for 6 minutes until celery is fork soft (lid on)
- Turn Off
- Add In RameN
- Add in Green Tops
- Add In remaining vegetable broth
- Cook on Soup Mode for 5 -6 minutes (noodles will absorb 80% of liquid) Timing depends if you want rameN more ‘al dente’ or less
- Serve and garnish with more green onion.
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I used an induction cooktop to cook this and I am quite impressed as to the results. It was pretty much one touch cooking with automatic heat levels soI just prepared the food and the cooktop did the rest. Of course, you could do this on the stove and you would not need my times for Soup or Fry, you would just adjust it to fit with your stovetop.
Ramen Brown Rice Noodles is a very versatile recipe and can stand alone as a meal or you can use it as a side dish to any meal. Perfectly please any time of day and great when you are in a pinch for time.