top of page

Coconut Lemongrass Chili Ramen

You'll need:

  1. Healthy ramen noodles

  2. These noodles are not fried and are fat-free. But still taste just as good as regular ramen noodles

  3. 1/2 cup water

  4. 1/2 yellow or white onion - diced

  5. 1 Tbsp crushed garlic - or 3 cloves fresh garlic

  6. 3 sticks of fresh lemongrass

  7. You want the soft inner part of the lemon grass root and stalk, not the leaves or the hard outer shell

  8. 1 Tbsp Hoisin sauce

  9. 1 Tbsp mushroom flavored dark soy sauce

  10. 1 can coconut milk - I used light coconut milk

  11. 1 thumb of ginger - grated

  12. 1/2 Tbsp Umami mushroom powder/seasoning

  13. 1 Tbsp crushed chili paste - Sambal Oelek

  14. 1 handful fresh Bok choy leaves

  15. Additional hot water (for added volume)

  16. Fresh basil leaves and flowers - for garnish

Make it:

  1. To a non-stick wok, add 1 cup of water

  2. Add chopped onions to water and allow to simmer for a couple minutes

  3. Finely chop lemon grass stalks and add to Wok

  4. Add sauces - hoisin and mushroom soy sauce

  5. Add coconut milk

  6. Grate ginger and add to wok

  7. Taste at this time and add umami mushroom powder

  8. Remember that this powder adds additional sodium to the meal so taste to make sure prior to adding - add less or more depending on your desired taste

  9. Add crushed garlic

  10. Add Ramen noodles

  11. Pour in about 1/2 to 1 more cup of water - depending on how soupy you want it to be

  12. Add chili paste and toss the noodles properly with the mixture, allowing noodles to soften and absorb the fluids and flavors

  13. Lastly, add Bok Choy to the Wok and turn the heat to low and cover to allow the steam to lightly cook the bok choy.

  14. Serve immediately while hot and garnish with fresh basil and toasted sesame seeds if desired.


bottom of page