What's not to love about ramen noodles? It's basically the most versatile form of pasta/ noodle that I know of. It works well with a lot of different sauces and toppings. At least, that's how I see it. Traditionally, when you think ramen noodles, you think Asian cuisine. So I went along with that. But here's the trick. I did not use soy sauce. Instead, I used one of my favorite go-to condiments, coconut amino. Life saving! Believe it or not, it tastes nothing like the fruit; more like a light and buttery version of a typical soy sauce (if that's possible), and it's super healthy because it's not high in sodium and doesn't contain the harmful ingredient MSG. You can find a bottle at your local health food store. Coconut amino originates from the sap of coconut trees. How amazing?! So that's what you see here. I also added a bunch of other fun goodies in this healthy stir fry dish. Be sure to check out the photos below along with the recipe instructions for the full cooking experience.
WHAT YOU NEED:
- Chopped turkey breast
- 1-2 packs of Organic Brown Rice Ramen noodle
- 1/2 tsp of EVOO
- 1 tbsp of Organic Virgin Coconut Oil
- 1/2 cup of Organic Coconut Amino
- 1-2 garlic cloves, grated.
- 1 pack of chicken bouillon
- 1/4 cup of water
- Salt & pepper to taste
1). Prepare a small pot of water to boil for ramen noodles.
2). Prepare a small pan. Cook spinach, drain excess water, and set aside.
3). Add EVOO in a larger pan with grated garlic under medium heat. Then add chopped turkey. Cook until browned.
4). Add water and chicken bouillon. Keep stirring.
5). Add spinach, coconut oil, and coconut amino. Continue stirring.
6). Reduce heat. Add ramen in small pot of boiling water. Boil for 3-4 minutes. Drain.
7). Add ramen to large pan and stir blending all ingredients together.
8). Cook on medium low heat for 5-10 minutes until sauce thickens and coats the ramen nicely.
Voila! Bon appetit.