• 30minutes
  • 124calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, H, C, E, P
MineralsZinc, Copper, Natrium, Manganese, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1/2 large carrot , diced

  2. 1/2 red bell pepper , diced

  3. 1/2 medium zucchini , diced or 1/2 medium other squash

  4. 1 green onion , sliced thinly

  5. 1 tablespoon margarine or 1 tablespoon olive oil

  6. 5 ounces frozen spinach

  7. 1 cup vegetable broth or 1 cup chicken broth

  8. 1 (3 ounce) package Top Ramen noodles

  9. 2 teaspoons soy sauce

  10. 1 teaspoon sesame oil

  11. roasted peanuts (to garnish)

  12. salt and pepper

Instructions Jump to Ingredients ↑

  1. Put margarine in a large skillet. Heat to medium high and toss in carrot and red bell pepper. Cook, stirring, for about 5 minutes, to soften.

  2. Add zucchini and green onion, and cook another 5-7 minutes, till tender. Add the frozen spinach and the one cup broth, along with soy sauce. Cover and simmer about 5 minutes.

  3. Meanwhile, heat 2 cups water and cook ramen noodles 2-3 minutes, or until tender. You may use seasoning packet if you like. Drain.

  4. Add veggies to noodles, place in bowls. Salt and pepper to taste.

  5. Drizzle a little sesame oil over and sprinkle roasted peanuts on top.

  6. Serve with extra soy sauce. Enjoy!

  7. Note: This is good with a little diced tofu added too! Or add meat if you like.


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