10 Healthy Recipes With Ramen Noodles (2024)

Add fresh mushrooms, corn, carrots, and bok choy for a veggie-loaded noodle bowl that's naturally sweet.

SERVINGS: 4

1 Tbsp sesame oil
2 cloves garlic, minced
3 tsp freshly grated ginger
4 c vegetable broth
4 c water
2 c button mushrooms, sliced
1 c frozen corn
1 head bok choy, thinly sliced
3 lg carrots, thinly sliced
1 lg sweet potato, cooked and cut into 1" cubes
3 (3-oz) packages ramen noodles, crushed
4 scallions, thinly sliced
2 Tbsp hot sauce
2 Tbsp fresh cilantro,finely chopped
Sea salt and pepper, to taste

1. HEAT the sesame oil in a large skillet over medium low heat. Add the garlic and ginger; stir fry for 3-4 minutes or until tender. Add vegetable broth and water. Lower heat to a simmer and add mushrooms, corn, bok choy, carrots, and sweet potatoes. Cook for 15 minutes or until veggies are tender. Add noodles and cook for another 5 minutes or until noodles are soft.
2. ADD scallions and hot sauce. Remove from heat; garnish with cilantro and serve warm. Season to taste with sea salt and pepper.

NUTRITION (per serving) 240 cal, 8 g pro, 46 g carb, 7 g fiber, 7 g sugars, 3.5 g fat, 0 g sat fat, 530 mg sodium

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Garlic, fresh ginger, soy sauce, and miso paste create a bowl so flavorful, you'll want to dig in a few times a week.

SERVINGS: 4

2 Tbsp sesame oil, divided
4 scallions, thinly sliced
2 cloves garlic, minced
½ Tbsp finely grated fresh ginger
4 c water
3⅓ Tbsp sweet white or chickpea miso paste
2 Tbsp soy sauce
1 lb boneless, skinless chicken breasts, thinly sliced
8 c loosely packed fresh baby spinach
4 oz dried Chinese noodles, crushed
1 sm white onion, diced
2 c sliced button mushrooms
½ tsp crushed red pepper flakes
2 tsp fresh basil, finely chopped
Sea salt and pepper, to taste

1. HEAT 1 tablespoon oil in a large saucepan over medium heat.
2. ADD scallions, garlic, and ginger; cook for 2 minutes or until fragrant. Add water, miso paste, and soy sauce; bring to a boil. Add chicken, spinach, noodles, onion, mushrooms, red pepper flakes, basil, sea salt, and pepper; cover and bring to a boil again then reduce heat to medium and cook, stirring often, until chicken is cooked and vegetables are tender. Serve warm.

NUTRITION(per serving) 340 cal, 31 g pro, 31 g carb, 4 g fiber, 5 g sugars, 11 g fat, 1.5 g sat fat, 1000 mg sodium

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Bison might not be a staple at your dinner table (yet!) but it has less fat and calories than beef with just as much protein and up to three times as much iron.

SERVES: 4

1 Tbsp olive oil
2 lg leeks, washed and finely chopped
2 c finely chopped fresh kale leaves, stems removed
4 lg celery stalks, chopped
1½ lbs ground bison
1 Tbsp Thai curry paste
6 c beef broth
Sea salt and pepper, to taste
3 (3-oz) packages ramen noodles, crushed
2 heads romaine lettuce, finely chopped
2 Tbsp parsley,finely chopped
1 (8-oz) can water chestnuts, drained and chopped

1. HEAT a large skillet over medium heat. Add olive oil, leeks, kale and celery; cook for 2-3 minutes or until tender. Add bison, Thai curry paste and beef broth; bring to a boil, add sea salt and pepper, then cover and reduce heat to a simmer. Cook for another 20 minutes or until bison is tender.
2. ADD noodles and romaine, and cook for 5 minutes or until tender, then remove from oven. Garnish with fresh parsley and water chestnuts; serve warm.

NUTRITION(per serving) 640 cal, 53 g pro, 71 g carb, 14 g fiber, 9 g sugars, 18 g fat, 6 g sat fat, 1290 mg sodium

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Truly a finger food for grown-ups! With sweet honey and soy sauce, these lettuce wraps make weeknight meals a snap.

SERVINGS: 6

4 (3-oz) packages ramen noodles, crushed
4 cooked skinless, boneless chicken breasts, shredded
2 red bell peppers, thinly sliced
2 green bell peppers, thinly sliced
2 red radishes, thinly sliced
2 scallions, thinly sliced
2 lg carrots, shredded
1 lg cucumber, seeded and diced
3 Tbsp gluten-free soy sauce
2 Tbsp raw honey
¼ tsp chili powder
Pinch cayenne pepper
4 tsp sesame oil
2 garlic cloves, minced
2 Tbsp red chili sauce
½" piece fresh ginger, peeled and finely chopped
Sea salt and pepper, to taste
Collard greens or lettuce leaves, for serving
4 Tbsp fresh cilantro, finely chopped

1. COOK noodles without seasoning packets in a pot of boiling water; drain and set aside to cool.
2. COMBINE cooked noodles with chicken, peppers, radishes, scallions, carrots, and cucumber in a large bowl.
3. WHISK soy sauce, honey, chili powder, cayenne pepper, sesame oil, garlic, chili sauce, ginger, sea salt, and pepper in a small bowl; drizzle over noodle mixture and toss to coat.
4. SPOON noodle mixture into lettuce leaves or collard green leaves; wrap like a burrito and serve. Garnish with fresh cilantro if desired.

NUTRITION(per serving) 340 cal, 24 g pro, 48 g carb, 7 g fiber, 12 g sugars, 6 g fat, 1 g sat fat, 800 mg sodium

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Try an Italian spin on ramen noodles with this dish featuring pine nuts, olive oil, and Parmesan cheese. Along with cozy Italian flavors, this bowl of goodness includes spinach and cauliflower—two powerhouse vegetables packed with iron, fiber, protein, and vitamin C.

SERVINGS: 2

2 (3-oz) packages ramen noodles, crushed
1 sm head cauliflower, cut into ½" florets
2 Tbsp olive oil
2 c packed baby spinach or collard greens
3 Tbsp Parmesan cheese
1 tsp dried oregano
½ tsp chili powder
Sea salt and pepper, to taste
1 Tbsp finely chopped fresh basil
2 Tbsp toasted pine nuts

1. COOK noodles without seasoning packets in a pot of boiling water; drain well.
2. MEANWHILE, steam cauliflower florets in a steamer basket over medium heat for 7 minutes or until tender. Remove from heat and set aside.
3. COMBINE cooked noodles with oil, spinach, cauliflower, cheese, oregano, chili powder, sea salt, and pepper in a large bowl. Garnish with fresh basil and pine nuts. Serve warm.

NUTRITION(per serving) 570 cal, 18 g pro, 79 g carb, 13 g fiber, 7 g sugars, 23 g fat, 3.5 g sat fat, 580 mg sodium

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For anyone who loves to indulge in pad Thai or peanut sauce, this Almond Butter Ramen is a must. Coconut milk, lime juice, red pepper flakes, and soy sauce give this dish a spicy, exotic flavor, while creamy almond butter lends a sweet touch to each bite.

SERVINGS: 4

1 lb Chinese noodles, crushed
1 Tbsp sesame oil
1 garlic clove, minced
1 tsp fresh minced ginger
½ c creamy almond butter
1 c light coconut milk
1½ Tbsp soy sauce
Pinch cayenne pepper
¼ tsp ground cumin
1 Tbsp freshly squeezed lime juice
1 Tbsp raw honey
¼ tsp crushed red pepper flakes
Sea salt and pepper, to taste
2 c snap peas
1 c bean sprouts
1 tsp sesame seeds
¼ tsp chili powder

1. COOK noodles without seasoning packets in a pot of boiling water; drain well and set aside to cool.
2. HEAT sesame oil in a large saucepan; add garlic and ginger; cook until fragrant, about 2 minutes. Add almond butter, coconut milk, soy sauce, cayenne, cumin, and lime juice. Reduce heat to a simmer; mix well until sauce is smooth. Then remove from heat and whisk in honey, red pepper flakes, sea salt, and pepper.
3. COMBINE cooked noodles, snap peas, bean sprouts, and sesame seeds in a large bowl.
4. TOSS almond butter dressing with noodle mixture and serve immediately.

NUTRITION(per serving) 430 cal, 15 g pro, 57 g carb, 6 g fiber, 8 g sugars, 17 g fat, 3.5 g sat fat, 780 mg sodium

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Boiling ramen noodles isn't the only way to enjoy them. Try making a savory trail mix by combining ramen with cashews, pumpkin seeds, almonds, and whole grain cereal. Top off your mix with curry and chili powder for a protein-packed treat.

SERVINGS: 6

2 (3-oz) packages ramen noodles, broken into small pieces
¾ c almonds
¾ c cashews,chopped
½ c pumpkin seeds
1½ c whole grain cereal (such as Nature's Path Optimum Slim Cereal)
3 Tbsp olive oil
1 tsp curry powder
¼ tsp chili powder
Sea salt and pepper, to taste

1. PREHEAT oven to 400°F.
2. COMBINE ramen, almonds, cashews, pumpkin seeds, and cereal in a large bowl; toss to coat all ingredients with olive oil. Add curry powder, chili powder, sea salt, and pepper; toss to combine.
3. TRANSFER mixture to a rimmed baking sheet and bake for 8-10 minutes or until golden brown, stirring after 4 minutes. Remove from heat; set aside to cool for at least 30 minutes before serving.

NUTRITION(per serving) 450 cal, 14 g pro, 41 g carb, 7 g fiber, 3 g sugars, 29 g fat, 4 g sat fat, 160 mg sodium

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Looking for a light and fresh dinner recipe? Try tossing ramen noodles in a sweet honey vinaigrette with fresh veggies.

SERVINGS: 2

2 (3-oz) packages ramen noodles, crushed
2 hard-boiled eggs, halved
1 c snow peas
1 lg carrot, chopped
3 Tbsp fresh cilantro,finely chopped
2 tsp fresh basil,finely chopped
6 chives, thinly sliced
1 c firmly packed baby spinach
⅓ c rice wine vinegar
2 Tbsp raw honey
1½ tsp sesame oil
Sea salt and pepper, to taste

1. COOK noodles without seasoning packets in a pot of boiling water; drain well and set aside to cool.
2. COMBINE cooked noodles, eggs, snow peas, carrots, cilantro, basil, chives, and spinach in a large bowl.
3. WHISK vinegar, honey, oil, sea salt, and pepper in a small bowl; drizzle over ramen mixture and serve immediately.

NUTRITION (per serving) 520 cal, 18 g pro, 92 g carb, 11 g fiber, 25 g sugars, 10 g fat, 2 g sat fat, 470 mg sodium

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Skip the greasy take out and pack your bowl with fresh greens, purple cabbage, and spicy sriracha.

SERVINGS: 6

4 (3-oz) packages ramen noodles, crushed
4 scallions, thinly sliced
3 lg carrots, chopped
2 c shredded purple cabbage
2 tsp fresh basil,finely chopped
8 oz small shrimp, cooked, peeled and deveined
3 c loosely packed fresh baby spinach
1½ c sliced shiitake mushrooms
2 Tbsp soy sauce
1 Tbsp sriracha or hot sauce
2 garlic cloves, minced
1 tsp chili powder
½" piece fresh ginger, peeled and finely chopped
2 tsp freshly squeezed lime juice
Pinch fresh lime zest

1. COOK noodles without seasoning packets in a pot of boiling water; drain well and set aside to cool.
2. COMBINE scallions, carrots, cabbage, basil, cooked noodles, shrimp, spinach, and mushrooms in a large bowl.
3. WHISK soy sauce, sriracha, garlic, chili powder, ginger, lime juice, and zest in a small bowl; drizzle over ramen mixture; toss to combine and serve immediately.

NUTRITION(per serving) 270 cal, 14 g pro, 53 g carb, 8 g fiber, 5 g sugars, 1.5 g fat, 0 g sat fat, 750 mg sodium

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Shake up your usual slaw routine with this tasty summertime staple. Ramen noodles add new texture to chopped cabbage, while sunflower seeds add a touch of potassium, fiber and protein.

SERVINGS: 6

4 (3-oz) packages ramen noodles, crushed
1 (16-oz) bag coleslaw mix
1 head romaine lettuce, finely chopped
4 scallions, thinly sliced
1 c cashews, chopped
½ c sunflower seeds
2 Tbsp raw honey
¼ c sesame oil
⅓ c apple cider vinegar
Sea salt and pepper, to taste

1. COOK noodles without seasoning packets in a pot of boiling water; drain well and set aside to cool.
2. COMBINE coleslaw mix, romaine, cooked noodles, scallions, cashews, and sunflower seeds in a large bowl.
3. WHISK honey, oil, vinegar, sea salt, and pepper in a small bowl; drizzle over coleslaw mixture and serve immediately.

NUTRITION(per serving) 520 cal, 14 g pro, 66 g carb, 10 g fiber, 12 g sugars, 25 g fat, 3.5 g sat fat, 270 mg sodium

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