Green Ramen Noodle
Servings: 1 1/2 cups of sauce
Calories: 380kcal
Ingredients
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
Instructions
- 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!
Notes
*Curly parsley would work well too, I just prefer the flavour of flat leaf in this
Nutrition
Serving: 1g | Calories: 380kcal | Carbohydrates: 22g | Protein: 9g | Fat: 29g | Saturated Fat: 3g | Sodium: 2561mg | Sugar: 5g