A poll was held in Japan to name the greatest Japanese invention of the 2oth century. The winner was the instant ramen (ラーメ) noodle. This dish has become popular all over the world, in part due to the abundance of cheap wheat flour from the United States. It is a great favorite with kids in the US as well as college students and young adults just starting out on their own. I myself remember the days of "five for a dollar" ramen sales at the grocery store when I was just starting out own my own in the early Eighties.
What many don't realize is the poor nutritional content of this popular food. I am going to teach you how to make a more nutritious and healthier version of this delicious food. The first place to start is with the noodles. You should look for the "Non-fried" version of ramen noodles. You can find these at health markets such as Whole Foods, Wegmans, and some asian markets. While most people would never think of ramen noodles as a high fat content food, the fact is that a single packet of instant ramen has about 9 grams of saturated fat and between 22 -30 grams of total fat compared to the non fried variety that only contains about 6-8 grams of total fat with only 3 grams of saturated fat. The non-fried variety can be bought with flavor packets (which I suggest throwing away - they are mostly MSG) from a Taiwan company called Dr. Noodle or in large blocks from a variety of manufacturers. If you must use a package of the regular fried noodles from your local grocer remember that the nutritional information on the package is based on you only eating one-third of the package!
Next since i will be making chicken flavored ramen today, I will begin by putting 1 & 1/2 cups of water and a half cup of organic chicken broth into a shallow pan. set to a low boil.
Then I take some rinsed fresh spinach and place it into my wide bowl.
Place some sugar snap peas into the broth to blanch. I also use snow peas as a change, which I also would blanch to make them less fibrous in texture.
Add the snap peas and some matchstick shredded carrots to the bowl. I buy the small bags of washed and prepared vegetables and have them on hand to save time, but I suggest rinsing them again yourself.
Then I add some dried oyster mushrooms. This adds flavor and variety to the broth. I also used dried shiitake mushrooms from time to time, but they would need to boiled a bit longer as they are thicker than the oyster mushrooms.
I also added some leftover shredded chicken to the broth to warm it and then add to the bowl.
Next add your noodles to the broth and cook for two to three minutes. While the noodles are cooking, I chop some green onion to use as a topping.
Spoon the noodles to your bowl so you don't mess up your arrangement of meat and vegetables. Add the broth.
Optionally I will add about a half teaspoon of sesame oil to the noodles at this point to really boost the flavor. If you like a bit of spice you can use a few drops of chili oil instead.
Add the green onion and it is looking delicious and ready to eat. (Chopsticks are a must!)
Or share with a friend!
just kidding :)
What many don't realize is the poor nutritional content of this popular food. I am going to teach you how to make a more nutritious and healthier version of this delicious food. The first place to start is with the noodles. You should look for the "Non-fried" version of ramen noodles. You can find these at health markets such as Whole Foods, Wegmans, and some asian markets. While most people would never think of ramen noodles as a high fat content food, the fact is that a single packet of instant ramen has about 9 grams of saturated fat and between 22 -30 grams of total fat compared to the non fried variety that only contains about 6-8 grams of total fat with only 3 grams of saturated fat. The non-fried variety can be bought with flavor packets (which I suggest throwing away - they are mostly MSG) from a Taiwan company called Dr. Noodle or in large blocks from a variety of manufacturers. If you must use a package of the regular fried noodles from your local grocer remember that the nutritional information on the package is based on you only eating one-third of the package!
Next since i will be making chicken flavored ramen today, I will begin by putting 1 & 1/2 cups of water and a half cup of organic chicken broth into a shallow pan. set to a low boil.
Then I take some rinsed fresh spinach and place it into my wide bowl.
Place some sugar snap peas into the broth to blanch. I also use snow peas as a change, which I also would blanch to make them less fibrous in texture.
Add the snap peas and some matchstick shredded carrots to the bowl. I buy the small bags of washed and prepared vegetables and have them on hand to save time, but I suggest rinsing them again yourself.
Then I add some dried oyster mushrooms. This adds flavor and variety to the broth. I also used dried shiitake mushrooms from time to time, but they would need to boiled a bit longer as they are thicker than the oyster mushrooms. 
I also added some leftover shredded chicken to the broth to warm it and then add to the bowl.
Next add your noodles to the broth and cook for two to three minutes. While the noodles are cooking, I chop some green onion to use as a topping.
Spoon the noodles to your bowl so you don't mess up your arrangement of meat and vegetables. Add the broth. 
Optionally I will add about a half teaspoon of sesame oil to the noodles at this point to really boost the flavor. If you like a bit of spice you can use a few drops of chili oil instead.
Or share with a friend!
just kidding :)
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