STYLETHREAD -- LET'S TALK SHOP!

nicoley · Coach

Ramen Noodles

Hermione · Kate Spade

ramen noodles really aren't good for you at all - and totally high in sodium, plus on the whole, pasta's probably not your best option, and ramen is super bleached out and processed - there's hardly any nutritional value (that said, i somehow survived on it for years, and still fall back on it often, hello $.09!!!)

anything like that (prepackaged noodly things) is going to be pretty high in sodium, low on nutritional value, and occasionally high in the sat. fat - --- enjoy these as a treat if you really like them, but don't eat them all the time if you're trying to be healthy!

Alikat · Kate Spade

I understand your pain. I adore Ramen, but I always feel super bloated the day after I eat it... but the bf keeps buying it

If you are craving noodles, you can make soup with noodles, soba is the healthiest Japanese noodle (its made from buckwheat) which I think you can find in the international section of the grocery store. You could also stir fry with these noodles.

Here's a recipe I found googling from 24 Fitness's website:

Japanese Noodle Soup Recipe
Nutrition & Recipes : Healthy Recipes : Soup & Stew Recipes

1 (8 1/2 ounce) package Japanese udon noodles or rice noodles
1 teaspoon olive oil
1 medium red bell pepper, cut into thin strips
1 medium carrot, diagonally cut
2 green onions, thinly sliced
2 cans (14 1/2 ounce) reduced sodium beef broth
1 cup water
1 teaspoon reduced sodium soy sauce
1/2 teaspoon grated ginger
1/2 teaspoon ground black pepper
2 cups thinly sliced shiitake mushrooms, caps only
4 ounces daikon (Japanese radish), peeled and cut into thin strips
8 ounces firm tofu, drained and cut into 1/2 inch cubes

Cook noodles according to package directions, drain and rinse. Heat oil in large nonstick skillet or soup pot over medium-high heat. Add bell pepper, carrot, green onions and cook until slightly softened, about 3 minutes. Stir in beef broth, water, soy sauce, ginger and black pepper. Bring to a boil. Add mushrooms, daikon and tofu. Reduce heat and simmer gently for 5 minutes or until heated through. Place noodles in a serving bowl and ladle soup over noodles.

Makes 6-8 Servings
Serving Size: 12 ounces

Nutrients per serving:
Calories: 163
Total fat: 1 gram
Saturated fat: trace
Cholesterol: 0 mg
Sodium: 61 mg
Carbohydrate: 31 grams
Protein: 7 grams
Dietary fiber: 1 grams

nicoley · Coach

wow great recipe... Thanks alikat!!!

iwekewai · Nine West

The reason their so fatty is because they fry the noodles. Strange but true. Now why cant they make a light or fat free verson like everyone else.

zeitgeist4 · Gucci

If you do like to eat Ramen as an occasional treat or a quick meal, I would add some frozen stir-fry veggies. At least you'll be getting some green stuff!

Once you start the noodles, take out the amount of frozen veggies you want, put it in a large bowl with hot water to defrost. When there is about 1 minute left, drain the veggies and put them in the boiling water.

Alikat · Kate Spade

iwekewai wrote:

The reason their so fatty is because they fry the noodles. Strange but true. Now why cant they make a light or fat free verson like everyone else.

Its strange because in England, Heinz has a baked version. I don't know why they don't sell it over here

-- Edited by Alikat at 11:46, 2006-04-14

Elle · Hermes

zeitgeist4 wrote:

If you do like to eat Ramen as an occasional treat or a quick meal, I would add some frozen stir-fry veggies. At least you'll be getting some green stuff! Once you start the noodles, take out the amount of frozen veggies you want, put it in a large bowl with hot water to defrost. When there is about 1 minute left, drain the veggies and put them in the boiling water.

This is what I used to do all the time when FH was in college! Except I never bothered separately defrosting the veggies. I'd cook the ramen and then toss all the frozen veggies right in - cools the ramen down to a nicely edible temperature in the process of 'cooking' the veggies

.

Aurora · Marc Jacobs

along with the frozen veggie idea, my bf's mom use to make ramen noodles with frozen shrimp (precooked, shelled, deveined) and veggies. You could add that in too so you eat less noodles at one sitting.

Cortney1982 · Chanel

I like the seasonsings the best! I used to just make it mostly for the broth! So tasty on a cold day. I also would cook mine with frozen peas.