Garlic-Ginger Ramen

A super simple tasty noodle dish featuring ramen noodles tossed in a light garlic and ginger soy sauce and rice wine vinegar dressing. 

It’s no secret that my husband and I enjoy eating a wide variety of foods from all over the world. What’s surprising is that, depending on the day, my husband will tell me that this Garlic-Ginger Ramen is his “favorite”. And while I used to believe him, he says this about so many different meals. Sometimes his “favorite” is Indian foods like Chana Masala, Chickpea Korma, or Butter Chik’n. Sometimes Tex-Mex options like Super Nachos, Garden Veggie Quesadillas, or Rainbow Vegetable Fajitas, are his favorites.

And if we’re having American comfort foods like Baked Mac ‘ Cheez, Veggie Burgers, Ultimate Breakfast Sandwich, Sloppy Joes, Carrot Dogs, or Pulled Jackfruit Barbecue, one of these just so happens to be his “favorite”. Now, if we’re having Ginger Tofu Dumplings, Orange Chik’n, Veggie Fried Rice, or this Garlic-Ginger Ramen, he says “my favorite” and gobbles it up. It brings a smile to my face. But honestly, at this point, I think it’s safe to say he loves all food. I guess I should relish in the fact that he loves eating an array of food like me. It makes preparing international foods a lot more fun, too.

So, I’m sure you won’t be surprised to hear that this delicious Garlic-Ginger Ramen became my husband’s “favorite” when I made it for him. Well, to be fair, what’s not to love? There are oodles of noodles tossed in a light garlic and ginger soy dressing and adorned with green onions and sesame seeds. Yum! I think this became my favorite dish of the day, too.

Let’s talk about the different components in this Garlic-Ginger Ramen. In order of appearance: drumroll, please. First up are the ramen noodles. Ramen are thin but firm Japanese noodles. They’re typically made from wheat flour and are risen before being rolled. But honestly, nowadays, there are so many different noodle options to try. The obvious easy choice is to use the pre-packaged ramen noodles available in the store. Just be sure to discard that sodium pack. We will not be using that heart-attack-in-a-pack in this Garlic-Ginger Ramen.

So obviously, you can use any ramen you choose.  Or you can use udon noodles, rice noodles, soba (buckwheat) noodles, glass noodles, kelp noodles, shirataki noodles, vegetable noodles like spiralized zucchini or butternut squash), or even spaghetti squash. Udon and soba noodles are especially great alternatives since they are low in sodium and fat. Shirataki noodles are pretty convenient since they are pre-cooked. Like I said, so many noodle options to choose from!! In a pinch, you could also try using angel hair pasta or thin spaghetti.

We stuck with good old ramen. I used six Lotus Millet & Brown Rice Ramen cakes (about 15 ounces). I get a large bag at Costco and like that they are traditional Japanese-style noodles made from two organic whole grains – millet and brown rice – and I love that they don’t contain any salt. They’re also a good source of fiber and protein. Be sure to use gluten-free pasta (like the Lotus millet and brown rice ramen I used) to keep this dish gluten-free.

Next up are the fresh minced garlic and grated ginger. Not only do these two co-star as the flavor base for the title, they truly boost an incredible amount of flavor in the sauce. I like to sauté them for a just a minute in a little sesame oil. Then, stir in the remaining ingredients and turn off the heat. It doesn’t get easier than that!

Seriously, the dressing in this Garlic-Ginger Ramen is super simple and simply perfect. Just a little soy sauce, rice wine vinegar, coconut sugar, and water. And depending on how spicy you like your food, you can add in a small amount of sriracha or a whole lot more. I use one teaspoon and my husband sometimes drizzles in a little more on his portion. Oh, and instead of sriracha, you can opt for some chili-garlic paste. Either are perfect in this Garlic-Ginger Ramen.

Now that the sauce and ramen are both ready, simply toss the ramen lightly in the sauce. Then garnish with sliced green onions and sesame seeds. And you’re all set! I love how light and delicious this Garlic-Ginger Ramen is. It’s healthy, easy, fast, and tasty. After all, remember that this dish is my husband’s “favorite”. (wink)

To balance the ramen a bit, we like to serve a hefty dose of stir fry vegetables, broccoli, or edamame alongside the ramen – the more the merrier.

Eat the rainbow!

I hope you enjoy this Garlic-Ginger Ramen as much as I do.  

I’m just starting out and would love to see your results. Please leave a comment and rate it down below, tag a picture @pebblesandtoast and #pebblesandtoast on Instagram, Twitter, and Facebook!   Enjoy!!   

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Ingredients

• 12-15 ounces ramen*
• 1 Tbsp minced garlic
• 1 Tbsp minced ginger
• 1 tsp sesame oil or avocado oil (optional)
• 3 Tbsp reduced sodium soy sauce or gluten-free tamari
• 2 Tbsp rice wine vinegar
• 2 Tbsp water (or vegetable broth)
• 1 tsp coconut sugar (or brown sugar or table sugar)
• 1-2 tsp sriracha**
• 2 green onions, sliced
• sesame seeds
• salt to taste (optional)

Instructions

1. In a large pot, bring 2 quarts of water to a rolling boil.
2. Add in the ramen and cook for 4 minutes, or according to the package directions. Drain.

1. Meanwhile, make the sauce. Combine the soy sauce, rice wine vinegar, water (or vegetable broth), sriracha (or chili-garlic sauce), and sugar. Set aside.
2. Over medium-low heat, sauté garlic and ginger in the sesame oil for 1-2 minutes. Turn off the heat and stir in the sauce. Turn off the heat and stir in the sauce.
3. Stir in the noodles and adjust the seasonings to taste.
4. Garnish with green onions and sesame seeds.  

Notes

* I used six Lotus millet and brown rice ramen blocks (15 ounces), but you can use any ramen you choose. Please discard the season packets that accompany the ramen.  Be sure to use gluten-free pasta (like the Lotus millet and brown rice ramen) to make this dish gluten-free.

** I like to start with 1 teaspoon sriracha.  You can always add more.