Hey Fabbies! I hope your 2018 is off to a great start already! One of my goals for this year was to blog more, and well look at me now! This is like my 5th post this month! Yassss! Anyway, I wanted to share a super simple recipe today, that is basically the same thing as the ever-popular, we-all-have-eaten-it and (some still do) ramen noodle dish! The difference is, though, is that this recipe’s noodles are healthier than the beloved ramen noodles. Does anybody really know what ramen noodles are made of? Well let’s see!Since becoming a vegan years ago, I have gotten used to stalking food labels in the grocery stores and online. This is a necessity because as I have learned, MANY foods contain animal products like milk, butter, and other dairy, or just other ingredients that are so harmful to your body like soy. And unfortunately, traditional ramen noodles are no exception. Lets look at my old favorite, the Chili flavor:

As you can see, Ramen noodles contain both milk and soy, plus “cooked chicken”, and ingredients I can’t even pronounce. If you can’t pronounce the ingredients, it is in your best interest to leave those foods on the shelf. So Ramen noodles are definitely not vegan as some may have previously thought, but that’s okay because I make own vegan version of these ramen noodles, and I am going to share this super easy (and healthy!) recipe with you now! It takes just a short amount of time to make, just like ramen noodles, except you’re adding a little bit more to the dish. And what’s better, is that this recipe is large enough to feed a family of 4! So if it’s just one or two or you, you can save the rest for leftovers.

The Recipe!

You will need:

• Your choice of angel hair or spaghetti noodles. (I typically use Spelt angel hair noodles from Whole Foods, but they have been out of stock lately, so I opted to use Quinoa Brown Rice noodles this particular time
• Veggies of your choice. I love cilantro, chopped mushrooms, bell peppers, red onions, and any other peppers I have on hand
• Extra Virgin Olive Oil to toss the noodles in (about 1/4 of a cup, or more if you desire)
• Your choice of seasonings
• Your choice of oil to cook the veggies in

1. Bring a large pot of water to a boil. (Don’t forget to season the water!) After the water begins to boil, add the package of noodles. Cook al dente. (about 5-7 minutes)
2. While the noodles are cooking, go ahead and chop up your chosen veggies. 
3. In a skillet, add about 1 tablespoon and a half of your favorite oil (either grapeseed oil or avocado oil; use olive oil to toss the noodles, but do not ever cook olive oil. A blogger break down why HERE) and add the chopped veggies in the skillet. Cook on medium heat, and add your chosen seasonings. (I use onion powder, sea salt, paprika, oregano, and basil). Cook until veggies began to brown. (About 5 minutes or so)
4. After noodles are done cooking, drain and add back to the pot. Next, combine the cooked veggies to the pot of cooked noodles, and stir altogether, making sure to spread the veggies throughout.

5. Next, I like to add fresh cilantro (which is what I like to add to everything that I cook! ha!) to the pot, followed by about 1/4 cup of Extra Virgin Olive Oil. Stir in the cilantro and olive oil, mixing well.

5. And you’re done! Bon Apetit! Serve in a bowl and garnish with your favorite herb. I also add hot sauce to mine, because well, hot sauce goes on everything I eat around here! 

Super quick and easy, and super flavorful! Who needs Ramen when you can make your own gourmet noodles?! Let’s leave ramen noodles in the past guys. Pay the few extra dollars for the healthy spelt/quinoa noodles, and start living your best life! ;p

Have a good week Fabbies!

xoxo