Nourishing Ramen Bowl

nourishing-ramen-bowl

Savory, salty broth, full of noodles just waiting to be slurped up.

Ramen noodles, we’ve all had them right? Those hard little bricks of fried noodles and MSG ladened spice packets. Most of us probably even had quite a fondness for them.

I’m not going to lie, they were a favourite of mine for several years. My mom drew the limit at twice a week. I actually remember thinking about how when I grew up that I would eat them whenever I wanted to because, well I would be an adult. Please, please tell me I am not alone in this confession!

Dear twelve-year-old self, you WILL change your mind, trust me on this one.

But wait for just a minute. Ramen noodles are the perfect, simple meal for busy days when you are craving savory broth. Plus who can resist noodles?

What is a gal to do?

With a few simple ingredients, you can create a nourishing ramen bowl that is actually good for you!

This almost from scratch noodle bowl only takes a little bit longer than those packets you once adored. The key- fresh broth kept in the fridge and store bought noodles.

I try to keep homemade bone broth in my refrigerator at all times. It is full of so many vitamins and gelatin. Bone broth makes your homemade soups go from tasty to extraordinary. Seriously. Once you ditch the carton, it’s hard to go back. All you need is leftover chicken bones and water.

Homemade noodles are awesome. I even bought a book about making your own homemade ramen noodles. I drool over the pages but most of us don’t have time or energy to make our own. Offer yourself some grace and use store bought udon noodles, you can make homemade noodles another day.

Nourishing Ramen Bowl

Ingredients:

Soup:

2 quarts chicken broth
8 oz udon noodles
1 TBS yellow or white miso paste

Toppings:

Chicken

1 lb boneless/skinless chicken thighs, pounded flat
2 TBS coconut oil
1 tsp unrefined salt

Vegetables

4 fresh green onions
2 cup bean sprouts

Directions:

Bring the broth to a boil, add the miso paste, stirring until dissolved. Add the udon noodles and cook until done, about ten minutes.

While the noodles are cooking, place the chicken thighs between two pieces of parchment paper. Using a meat pounder or a rubber hammer, pound the chicken thighs until flat.

Sprinkle both sides of the chicken thighs with the salt.

Heat a skillet with the coconut oil in it on medium high. Add the chicken thighs to skillet. Cook until lightly golden on both sides, about 3-5 minutes.

Cut one thigh to be sure there is no pink and that the meat is completely cooked.

Slice the thighs into thin strips.

Slice the green onions into one-inch strips.

Spoon the noodles and broth into large soup bowls. Top with the chicken strips, sliced green onions, and bean sprouts.

nourishing-ramen-bowl-2

How about you, did you like ramen noodles growing up? What is your favourite quick soup to make?

Thai Chicken Fried Rice

Thai Chicken Fried Rice- www.nourishingsimplicity.org

Savory grains of rice are mixed with fresh summer vegetables, tender chicken, and spicy basil.

Thai chicken fried rice is the perfect dish to enjoy anytime, especially in the summer when gardens are bursting with zucchini, bell peppers, string beans, and basil, all of which make up this dish.

I am a huge rice fan. Part of that comes from living in Mexico for ten years where I ate it almost every day. The other part is simply because rice is pretty tasty. It helps that rice is an excellent way to stretch pricier items like meat. Even now that I have been State-side for over two years I crave rice if I go more than a few days without eating it.

Rice is the humble staple of many cultures. Whether it is Arabic rice, Chinese egg fried riceJamaican rice and peas, or a savory miso rice congee, rice is an integral part of life. It is the substance that keeps many people going.

Unless it is necessary for me to go grain-free I don’t see my kitchen ever going without rice.

Thai is one of my weakness when it comes to picking a restaurant to eat at. If I could, I would eat it out at least once a week but that is not exactly budget friendly.

Thankfully over time I have started to learn how to recreate some of my favorite dishes, like yellow curry or Kimi’s simple Thai broth. It was only a matter of time that I finally broke down to create a Thai chicken fried rice that satisfied my cravings.

This Thai chicken fried rice is a combination of three of my favorite restaurants in various parts of California.

Join me at The Nourishing Gourmet for this recipe and a few tips! 

Thai Chicken Fried Rice

Thai Chicken Fried Rice-www.nourishingsimplicity.org

 

Do you find it hard to get nourishing real meals on the table? Let Tradishen help take the guess work out of menu planning for you! Find recipes like this one and more at Tradishen.

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Thai Satay Peanut Sauce

Thai Satay Peanut Sauce

Creamy and sweet, with a hint of spice. Thai satay peanut sauce is perfection on a spoon.

Thai satay peanut sauce is obviously used for dipping chicken satay but it used along side other Thai dishes like fresh rolls as well.

I was first introduced to peanut sauce when I went to a Thai restaurant (I may have mentioned it oh, a few times…) with a good friend (check out her brewery). As I dipped my fresh roll into the sticky sauce I knew that I had discovered one of my favourite sauces.

Over ten years later and that has not changed a bit. What has changed is the multiple batches of peanut sauce I have made until I settled on this gem. It really makes me happy. I may have sent a message and picture of my scribbled notes to my friend to let her share in my victory.

One may beg to differ that this recipe is not 100% authentic, I will grant them that, it’s not. I didn’t want to roast and grind the peanuts myself (that’s what peanut butter is for). I also sadly did not have tamarind paste, (nor the desire take a treck to the Asain market) so decided to use apple cider vinegar to achieve the tang I was looking for. Yet, I do think that is is very close to the beloved original I was first introduced to.

Other Thai Dishes and Sauces to Enjoy:

Thai Satay Peanut Sauce

1 cup chunky peanut butter
1 can full-fat coconut milk
3/4 cup palm (coconut) sugar
1-2 TBS red curry paste (adjust to your preferred spice level)
2 TBS soy sauce or tamari
2 TBS apple cider vinegar or tamarind paste

Add all the ingredients to a sauce pot. Cook uncovered on medium-low heat for 15 minutes.

Set aside and allow to cool.

Store in a glass jar in the fridge. It will last for at least one month.

Makes about 2 1/2 cups of sauce.

Chicken Satay with Peanut Sauce
Author: 
Recipe type: Condiment
Cuisine: Thai
Serves: 2½ cups
 
Ingredients
  • 1 cup chunky peanut butter
  • 1 can full-fat coconut milk
  • ¾ cup palm (coconut) sugar
  • 1-2 TBS red curry paste (adjust to your preferred spice level)
  • 2 TBS soy sauce
  • 2 TBS apple cider vinegar
Instructions
  1. Add all the ingredients to a sauce pot. Cook uncovered on medium-low heat for 15 minutes.
  2. Set aside to allow to cool.
  3. Store in a glass jar in the fridge. It will last for at least one month.

 

Sweet and Spicy Thai Chili Dipping Sauce

Sweet and Spicy Thai Chili Dipping Sauce -www.nourihsingsimplicity.org

Lacto-fermented Thai chili sauce and palm sugar paste make the most delightful pairing for dipping spring rolls and egg rolls alike.

Move over sweet and sour sauce, this sweet and spicy Thai chili dipping sauce takes the prize hands down.

Thai food and I are BFF’s as far as food goes. I love a bowl of steaming yellow curry over white rice (yes white), Pad Se Ew, fresh rolls, and fried spring rolls. My mouth is just drooling thinking about when my next Thai meal will be. Sadly not tonight…

I still remember my first visit to a Thai restaurant when I was about 13, a had a delicious rice noodle, chicken, and broccoli dish swimming is a sweet soy sauce gravy, (Lard Nah).

My parents ordered an appetizer which we never did but is was a special night and how can you say no to spring rolls? Delicate rolled wrappers filled with thin rice noodles and vegetables, fried to perfection. There is almost no way to say no…

Sweet and Spicy Thai Chili Dipping Sauce-www.nourishingsimplicirty.org

Instead of the gloppy sweet and sour sauce that is served in most American Chinese restaurants the Thai restaurant served the spring rolls with a delightful sweet and spicy dipping sauce. It was one of the most delightful moments for my young foodie heart.

I’ve been recreating it for years serving it with fresh rolls, lettuce wraps, over noodles, and with my Thai-inspired pizza.

Sweet and Spicy Thai Chili Dipping Sauce

1/3 cup palm sugar paste or raw honey
1/4 cup Lacto-fermented Hot Thai Chili Sauce

Mix the two together in a small bowl with a whisk or fork until smooth.

Serve over a Thai dish, with spring rolls, or fresh rolls.

Sweet and Spicy Thai Red Chili Dipping Sauce Feb 17
Author: 
 
Ingredients
Instructions
  1. Mix the two together in a small bowl with a whisk or fork until smooth.
  2. Serve over a Thai dish, with spring rolls, or fresh rolls.

Have you tried a sweet and spicy Thai Chili Sauce before?

Pan-fried Thai Chicken Salad with Carrot and Ginger Salad

Pan Fried Thai Chicken with Carrot and Ginger Salad-www.nourishingsimplicity.org

This simple pan-fried chicken is brought to a whole new level when covered in Thai inspired flavors, accompanied by a fresh carrot and ginger salad.

Long time readers will know that I love to share my twist on Thai dishes with you! Ingredients like curry paste give an ordinary dish a fun twist that I really enjoy.

In the summer time who wants to heat up the house by turning on the oven in the late afternoon? Not me. I prefer to cook on the stove top and keep the flavors light saving the heartier meals for the fall and winter. If I use the oven I wait till it cools down at night or first thing in the morning.

This pan-fried Thai chicken with carrot and ginger salad is light, refreshing and full of flavor! Join me at The Nourishing Gourmet for the recipe!