These super vibrant and green ramen noodles are superbly delicious
Packed full of herby flavour and bright lemony goodness.
Before I get into this epic dish of green ramen noodles, I have to explain my inconsistency. There have been so many things happening lately that I haven’t really had the energy to carry on carrying on. It’s been one thing after another and whenever I can finally stand up again, I get knocked down by yet another obstacle. It’s just a part of life, things will keep happening and I guess I’m kidding myself to think that it’ll ever stop knocking me down.
I’m not typically one to plan out my life, I tend to just have a general list of distant goals that I’m working towards. I do better with small projects to work on as opposed to larger things to take care of (one of the reasons I’ve made only 5% progress on my cookbook proposal). But the whole wedding, marriage, house, kids, thing was something I had on my to-do list of things but I was slowly working towards them.
You think you have all the time in the world, but really you don’t. And recently, something happened that reminded me of that.
There are things I want to do and share with the people in my life, but life doesn’t really care about your proposed timeline, no matter how concrete or wishy washy your plans are. Things happen when they happen, and you just have to dodge the punches and find your footing when you take a hit.
So I’m trying to find my footing again, but I find myself feeling the punch in my gut linger a little longer than I had anticipated.
Hug your loved ones tight. You never know how much or how little time you have left with the people in your life.
Meanwhile, I have to remind myself to eat well and keep doing things that make me happy. Whenever life gets me down, I notice myself unable to do the things I normally love to do: cooking, eating, being inspired by different foods and different experiences.
It’s taken some time, but I’ve been finding myself slowly gaining back my itch to experiment in the kitchen. I’ve been working on a savoury cobbler, which I’ve been excited to share with you. That’ll come eventually, but it’s been hard to find energy to make something I know only I can eat. Eddie’s noticed that too many tomatoes makes his stomach upset, and I’ll be honest, eating an entire tomato cobbler by myself is a little daunting. Especially because I know I have to make at least two of them to get the testing just right.
Since experimenting with some other recipes, I’ve had some leftover herbs in my fridge. After watching a few of the Bon Appetit YouTube videos, I found myself craving these green ramen noodles that Andy Baraghani developed. I played off of that recipe by using some peas instead of only spinach as the base to add some bulk and protein to the dish. It’s not a lot, but I find the mellowness and the sweetness of the peas works really well as a base to balance the vibrancy of the herbs and lemon juice. I also added some chili sambal I got from Fat Choi, but I don’t have a recipe for that (although you can buy vegan chili sambal at your local Asian grocery. It just won’t be as good as the one from Fat Choi)
Anyway, I hope you enjoy this recipe for these green ramen noodles. You’ll feel like the Queen of Green, slurping these noodles down. And you know me, green makes everything a little happier.
Inspired by Bon Appetit’s Ramen Noodles with Miso Pesto
Green Ramen Noodle
For the sauce:
- 3/4 cup peas (frozen and then cooked/thawed)
- 1 cup loosely packed flat leaf parsley*
- 1 cup loosely packed cilantro
- 2 1/2 cups loosely packed fresh baby spinach
- 2 cloves garlic
- 2 tbsp vegetable oil (I used sunflower, but whatever oil you like)
- 1 lemon, juiced (if you don't love super bright lemon flavour, you can reduce to half lemon juiced)
- 1 tbsp nutritional yeast
- 1 tsp light miso paste
- 1 tsp kosher salt
- Optional: 1 tsp ground chili paste or 1 whole chili for some kick
For the dish:
- Fried ramen noodle cakes of your choice
- Vegan protein of your choice (I used gardein fishless filets)
- Cherry tomatoes, sliced
- Toasted sesame seeds for garnish
- In a blender, combine all ingredients for the sauce and blend until smooth. You can use a food processor but the mixture won't be as smooth. The stronger the blender, the smoother the sauce.
- To serve, cook your desired noodles (you can also use rice noodles, but I preferred regular ramen noodles) and mix each serving of noodles with about 1/4 cup of the sauce. Add sliced gardein fishless filets, cherry tomatoes, and garnish with toasted sesame seeds!
*Curly parsley would work well too, I just prefer the flavour of flat leaf in this
I saw this on your IG account last night and wished for the recipe.Very suprised to find it already up here today.Love my Ramen.Thank you!
Lisa Le says
Haha I mentioned in the IG post that it was live on the site =P
Ashley Hoober says
Wow! what an amazing recipe! the kids loved it
Wow.. amazing article
Keep up your great work.
Thanks for sharing
Cook With Nisha says
so healthy.. thank you so much for sharing :)
made those for dinner tonight – so quick, so easy, so good. thanks for the recipe!
Lisa Le says
Glad you enjoyed it!
Michael Simmons says
Thanks for this wonderful recipe, Lisa! You described the cooking process in such a detailed and fascinating manner, which encouraged me to make it myself. A great way to put my new blender to the test!
Anastasia Bickel says
G’day Lisa, I have been meaning to make this for a year and I finally did today and bloody hell! It was brilliant. We both loved it and are now sending it to all our vegan friends. Thanks again for your awesome recipes. ❤️ from Queensland, Australia.