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.
I watch everything I put into my mouth because everything counts. Brown Rice Ramen offers a nice texture, a tad more satisfying than pasta. The brown rice and millet are both easily digestible making it a great choice!
Plus, even though it tastes really yummy, it also offers a good source of both fiber and protein that our bodies need. Really it is possible to eat good-tasting food and get things our bodies need! AMEN.
This recipe was inspired by a delicious restaurant I visited in San Fransisco. While I may be long gone since visiting, the recipe has lived on in my head and my stovetop for years! Here’s the recipe for Ramen Brown Rice Noodles with Green Onion, ready in just 4 minutes!
Ramen Brown Rice Noodles With Green Onion
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Basic tastes travel far and I love a good bowl of ramen brown rice noodles. I have pretty much ditched a lot of the white pasta, and all other variations of them, and use this when I crave pasta. 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 as it is a great add-in and how I first experienced the dish.
RECIPE – Ramen Noodles With Green Onion
2 Nests of Brown Rice Ramen Uncooked
32 Oz of Vegetable Broth
1 A stalk of Celery, deveined, and chopped
¼ C Butter chopped into pieces
ONE Green Onion chopped, keeping green part separate from white
Method For Ramen Noodles With Green Onions via Stovetop Preparation
Stove setting To Medium.
Place 1 C of vegetable broth (Reserve the rest for the end), butter, celery and white part of green onion into a deeper skillet.
Place the lid on the skillet and saute for 3-4 minutes until the celery is fork soft (it happens fast and watch for boil-over)
Next add in, Ramen, the remaining vegetable broth and the green onion tops. Cover.
Cook for one additional minute, then turn off the heat and allow skillet to remain there covered. The Ramen will absorb 80% of liquid.
After 3 minutes remove from heat and serve. However, if you prefer softer ramen instead of al dente, allow them the stand covered longer.
The timing depends on how you want ramen.
Serve in a deeper soup bowl and garnish with more green onion.
METHOD For Ramen Noodles with Green Onion in an Induction stovetop
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
Ramen Brown Rice Noodles With Green Onion
- 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.
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.
I will always be thankful to the little restaurant in SanFransisco that served me a dish so similar for the inspiration years ago~ Dana XO