Ramen Veggie Lunch Bowls (vegan, gluten-free)
I could eat noodles every day! I’m half Korean, so maybe that has something to do with it?! These ramen bowls are like salads but incorporate hearty veggies and noodles that make it seems like more of a filling meal. Packed with 25 grams of protein, 14 grams of fiber; they clock in at around 562 calories. Please note this is an estimate that varies based on the size of the produce you are using and the type of ramen you buy. The ramen I use is made by Lotus Foods. They have so many varieties but I typically use their Millet and Brown Rice Ramen. Millet is an alkaline grain and I like to use it when I can. Their ramen is especially yummy and I honestly can’t even tel the difference between this ramen and regular varieties that contain wheat.
The dressing is definitely better stored separately and added to the bowls just before serving. Don’t be tempted to add it the veggie mixture and store it with the dressing already added to the bowls. I tested it this way and it makes a big difference in the taste. The dressing absorbs into the veggies and noodles and honestly doesn’t taste near as good when you add it right before serving.
Make sure you thaw out your edamame before making these bowls or you can steam them for a bit. You could try adding them to the bowls frozen and let them thaw out while storing in the fridge but I did not test it and I’m not sure if it would make any of the other veggies mushy. Also, remember to buy edamame that has already been shelled.
Let me know if you try these bowls! I love to get feedback from you guys. Even if you don’t like them, I would like to hear what you didn’t like about them so that I can improve the recipe for you. I really think you will love these though, but hey, you never know! Give them a try and let me know!
These ramen veggie bowls are:
one of my favorites!
Cook and prep: 20-25 minutes.
Ramen Veggie Bowls Ingredients
3 ramen cakes (I used Lotus Foods Millet and Brown Rice Ramen)
3 generous cup of sliced red cabbage
1 large cucumber, diced
1 red pepper, diced
3 carrots, peeled and sliced into ribbons (use vegetable peeler to make carrot ribbons)
1 1/2 cups edamame, shelled and thawed
1/2 cup sliced almonds
4 green onions, sliced
1/3 cup almond butter
3 tablespoons reduced sodium Tamari (Tamari is wheat free soy sauce, you can use regular soy sauce if you prefer)
3 tablespoons rice vinegar
1/4 cup water
1 tablespoon maple syrup
2 cloves garlic, minced
3/4 teaspoon red pepper flakes (optional, or reduce the amount to your preference)
Make sure the edamame is thawed. If it is not thawed, you can steam it for a couple minutes.
In a large bowl, combine all ramen veggie bowl ingredients, except the ramen.
In a medium pot, boil water and cook the ramen per the package instructions. If using Lotus Foods Ramen, bring the water to a boil, then add ramen. In about one minute, separate the noddles with a fork, reduce heat and continue to cook for 3 additional minutes. Remove from heat and add to colander to drain water. Immediately rinse with cool water.
While the noodles are still very pliable and not sticking together, add them to the bowl of veggies and combine thoroughly. Watch the video for how I separate the noodles. Mix them into the veggies as well as you can. Divide into 4 bowls.
Make your dressing by adding ingredients to a mini food processor or a blender. Divide dressing evenly in four small containers (about 1/4 cup each).
Cover and store in the fridge for up to four days after making them (total of 5 days).