The easiest, creamiest and dreamiest lunch or snack for those on the go!
I used to eat ramen noodles with a flavor packet as an afternoon snack after school. Looking at those ingredients now…..NOPE! The sodium content alone in the flavor packet is outrageous.
This recipe is easy and I wish I would have had created it when I was in school because I would have eaten it every day and wouldn’t have felt bad about it now. It’s healthier and just as easy as any packaged ramen. I promise!
Preparation + Cooking Time: 10 minutes
Suggested kitchen tools: Measuring spoons, medium sized saucepan
1 square ramen noodles (I used Lotus Foods Rice Ramen)
1 tbsp nutritional yeast
1 tbsp vegan butter
2 tbsp almond milk
1/4 to 1/2 tsp salt (depending on your tastes)
Cook the square of ramen noodles according to package instructions. Drain and return to pot.
While the noodles are still hot, add the rest of the ingredients to the pot of noodles. Stir, eat and enjoy!
Tips and tricks:
I purchased all my ingredients at Whole Foods
Double or triple the recipe if others are around because they will be jealous of all the goodness you create and will try to steal yours!
Not vegan and want to use dairy? Swap out the almond milk for regular milk, use regular butter, and use about 1/4 cup of shredded cheese (instead of the nutritional yeast).
I've created this recipe with macaroni noodles too when my "plain mac and cheese" niece came for a visit. She loved it!