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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 mushroom flavored dark soy sauce

  9. 1 can coconut milk - I used light coconut milk

  10. 1 thumb of ginger - grated

  11. 1/2 Tbsp Umami mushroom powder/seasoning

  12. 1 Tbsp crushed chili paste - Sambal Oelek

  13. 1 handful fresh Bok choy leaves

  14. Additional hot water (for added volume)

  15. 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. Grate ginger and add to wok

  6. Taste at this time and add umami mushroom powder

  7. 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

  8. Add crushed garlic

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

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

  11. 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.

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


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