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Green Ramen Noodle

Whether you're entertaining or relaxing, this recipe hits the spot.

Prep Time
10 mins
Cook Time
10 mins
Total Time
15 mins
Servings: 1 1/2 cups of sauce
Calories: 380 kcal
Course: Dinner
Cuisine: Vegan

Ingredients

For the sauce:
  • 3/4 cup peas frozen and then cooked/thawed
  • 1 cup loosely packed flat leaf parsley*
  • 1 cup loosely packed cilantro
  • 2 1/2 cups loosely packed fresh baby spinach
  • 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 light miso paste
  • 1 tsp kosher salt
  • Optional: 1 tsp ground chili paste or 1 whole chili for some kick
For the dish:
  • Fried ramen noodle cakes of your choice
  • Vegan protein of your choice I used gardein fishless filets
  • cherry tomatoes sliced
  • toasted sesame seeds for garnish

Instructions

    Cup of Yum
  1. 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.
  2. 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

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

% 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.