Green Ramen Noodle
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Green Ramen Noodle
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Whether you're entertaining or relaxing, this recipe hits the spot.
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Ingredients
For the sauce:
- 3/4 cup pea frozen and then cooked/thawed
- 1 cup flat leaf parsley loosely packed
- 1 cup cilantro loosely packed
- 2 1/2 cups baby spinach loosely packed, fresh
- 2 cloves garlic
- 2 tbsp vegetable oil I used sunflower, but whatever oil you like
- 1 lemon juiced (if you don't love super bright lemon flavour, you can reduce to half lemon juiced)
- 1 tbsp nutritional yeast
- 1 tsp miso paste light
- 1 tsp kosher salt
- ground chili paste optional, or 1 whole chili for some kick
For the dish:
- ramen noodle cakes fried, of your choice
- Vegan protein I used gardein fishless filets, of your choice
- cherry tomato sliced
- sesame seed toasted, for garnish
Instructions
- In a blender, combine all ingredients for the sauce and blend until smooth. You can use a food processor but the mixture won't be as smooth. The stronger the blender, the smoother the sauce.
- To serve, cook your desired noodles (you can also use rice noodles, but I preferred regular ramen noodles) and mix each serving of noodles with about 1/4 cup of the sauce. Add sliced gardein fishless filets, cherry tomatoes, and garnish with toasted sesame seeds!
Notes
- *Curly parsley would work well too, I just prefer the flavour of flat leaf in this
Nutrition Information
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Serving
1g
Calories
380kcal
(19%)
Carbohydrates
22g
(7%)
Protein
9g
(18%)
Fat
29g
(45%)
Saturated Fat
3g
(15%)
Sodium
2561mg
(107%)
Sugar
5g
(10%)
Nutrition Facts
Serving: 11/2 cups of sauce
Amount Per Serving
Calories 380 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 380kcal | 19% |
| Carbohydrates | 22g | 7% |
| Protein | 9g | 18% |
| Fat | 29g | 45% |
| Saturated Fat | 3g | 15% |
| Sodium | 2561mg | 107% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
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