Nutrition balance score
Unbalanced
Glycemic Index
46
Low
Glycemic Load
36
High
Nutrition per serving
Calories472.6 kcal (24%)
Total Fat9.8 g (14%)
Carbs79.2 g (30%)
Sugars11.8 g (13%)
Protein10.5 g (21%)
Sodium1004.2 mg (50%)
Fiber6.3 g (22%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
4 ouncesramen noodles
gluten-free or regular
1 tablespoonhigh-heat oil
I used avocado
5 clovesgarlic
minced
3green onions
chopped, white and green parts separated
3 cupsmixed vegetables
thawed if frozen
3 tablespoonslow-sodium tamari sauce
or lite soy
1 tablespoonhoisin sauce
1 teaspoonssriracha
optional, for added heat
1 teaspoontoasted sesame oil
Instructions
Step 1
Cook the Ramen Noodles: Bring a large pot of salted water to a boil. Add the ramen noodles and cook until al dente, according to the package instructions. Drain and set aside.
Step 2
Sauté Aromatics: In the meantime, add the oil to a sauté pan and warm over medium heat. Add the white parts of the green onion and sauté for around 90 seconds, until translucent. Add the vegetables to the pan and cook for 5 to 7 minutes, until they are tender to your liking. Finally, add the garlic and sauté for an additional minute, until fragrant.
Step 3
Make it Saucy: Whisk the tamari, hoisin sauce, and sriracha together in a small bowl. Add the cooked noodles to the pan and pour the sauce over top, then mix well with tongs or a spatula. Cook for an additional 2 to 3 minutes, until all of the noodles are coated in sauce. Turn the heat off and stir in the toasted sesame oil and green portion of the green onions.
Step 4
Serve: Divide into serving bowls and serve warm. Leftovers will keep in the refrigerator for up to 3 days.
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