Chilled Soup-less Veggie Ramen
PREP TIME 20 minutes
COOK TIME 5 minutes
TOTAL TIME 25 minutes
Serving Size: 315g
|Amount per Serving*||% Daily Value|
FEATURED IN RECIPE
ZENB Spaghetti becomes the foundation for a tasty and crunchy veggie-packed ramen ready in less than 30 minutes. It also packs a good source of fiber and is low in calories for a nutrient dense soup.
- 1 box (8 ounces) ZENB Spaghetti made from 100% Yellow Peas
- 1/4 cup tamari sauce
- 2 tablespoons seasoned rice vinegar
- 2 tablespoons water
- 1 tablespoon toasted sesame oil
- 1 tablespoon maple syrup
- 1 tablespoon finely grated ginger
- 2 green onions, thinly sliced
- 1 sweet pepper, cut into thin strips
- 1 small seedless cucumber, cut into matchsticks
- 1 cup heirloom grape tomatoes, halved
- 1/2 cup small broccoli florets, steamed
- 1/4 cup thinly sliced radishes
Cook ZENB Pasta as directed on package. Rinse pasta under cold running water until chilled. Drain well. Meanwhile, whisk soy, vinegar, water, sesame oil, maple syrup, ginger and green onions in small bowl.2.
Divide pasta between 4 individual serving bowls. Arrange veggies neatly atop pasta. Drizzle evenly with sauce mixture before serving.
This cold dish is inspired by a popular Japanese summer ramen dish, hiyashi chuka. Traditional hiyashi chuka is made with chilled ramen noodles and a slightly sweet soy-based sauce. We updated this version by substituting ZENB Spaghetti, gluten-free tamari and a touch of maple syrup for a subtle sweetness.
Swap in your favorite summer veggies. A diet rich in vegetables adds color and texture to your plate and is an essential part of a healthy eating pattern.
This dish is often served with some hot Japanese mustard, or karashi, as a condiment. Look for karashi, sold in tubes online, at Japanese markets or in well-stocked grocery stores in the Asian section.
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