Spring Ramen Noodle Bowls
Sesame-Ginger Broccoli Slaw
Ingredients
- 9 cups water
- 3 (2.8-oz) pkg millet and brown rice ramen with miso soup (such as Lotus Foods)
- 1 (8-oz) pkg sugar snap peas, thinly sliced
- 1 (16-oz) pkg zucchini spirals
- 1 (10-oz) pkg shredded carrots
- 1½ Tbsp low-sodium soy sauce
- 6 hard-cooked eggs
- 1 Tbsp Sriracha hot sauce
Instructions
- Bring water to a boil. Add ramen, peas, zucchini, carrots, and soy sauce. Cook 4 minutes or until noodles are tender.
- Peel eggs, and cut in half. Divide ramen among 6 bowls; top each with 2 egg halves. Drizzle with Sriracha.
Side Dish Ingredients
- 2 (12-oz) pkg broccoli slaw
- ⅓ cup refrigerated sesame-ginger vinaigrette
- ⅓ cup roasted, salted peanuts
Side Dish Instructions
- Toss together all ingredients in a large bowl.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
267
|
119
|
386
|
| Fat (g) | 7 | 7 | 14 |
| Sat. Fat (g) | 2 | 1 | 3 |
| Protein (g) | 14 | 4 | 18 |
| Carb (g) | 38 | 10 | 48 |
| Fiber (g) | 5 | 5 | 10 |
| Sodium (mg) | 759 | 171 | 930 |
Quick & Healthy Meal Plan
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