One thing I’ve missed eating more than anything is ramen. I never really liked all the salt, but I loved the noodles. This week, I made gluten-free ramen noodles for about the same price as the regular instant ramen noodles. They are healthier than the packaged kind and way more delicious. I hope to come up with an easy recipe for my own broth to make it more nutritious, though!
You will need…
1 bell pepper of any color
2 stalks of celery
Your favorite gluten-free ramen noodles (I used rice noodles.)
Veggie bouillon cubes (Make sure the package says gluten free.)
The first thing I did was cook my rice noodles. The package said they would cook like regular instant ramen with boiling water, but I didn’t want to risk it. And I don’t always have boiling water at my fingertips. Make sure not to cook your noodles for too long. If you do, they will be very mushy!
While the noodles are cooking, the veggies can be prepared. The carrots need to be peeled and diced, and the celery just needs to be rinsed and sliced. The pepper should be diced as well. I ended up boiling my carrots and celery so that they weren’t crunchy, but if you’d like to leave them, that will work fine too. I don’t like soft peppers, so I didn’t boil them.
To make portable cups (I used a jar), layer the veggies on top of half of a bouillon cube. On top of the veggies, throw in some noodles, and on top of that any fresh herbs or spices you would like. I used cilantro.
After your cups are prepared, they can be stored in the refrigerator for about a week or so. When you are ready to eat, just fill the jar with about a cup of hot water, stir, and enjoy!
Easiness: Very Easy
Cost: 10/10 (Cheapest recipe I’ve ever tried!)
I really enjoyed making these, and they were extremely easy. They were very cheap and affordable. If you try these out, let me know how it goes! I will hopefully be posting a bouillon recipe of my own as soon as I find the right ingredients to make this recipe more healthy.