Veggie-packed Ramen

(Yields 2 servings; 240 kcal, 10g fat, 24g carbs, 10g protein)


  • 1 pack dry ramen noodles, seasoning packet discarded
  • 1.5 tbs olive oil
  • 1/2 cup baby Bella mushrooms, chopped
  • 1/4 red bell pepper, cut into thin slices
  • 1 clove garlic, minced
  • 2 cups water
  • 2 handful baby spinach, stems removed
  • 1 egg, fried or hard boiled
  • 2 tsp low sodium soy sauce
  • Optional: sriracha


  1. In a sauce pan add the olive oil, mushrooms, and sliced red bell pepper. Heat over medium-low 4-5 minutes, or until vegetables are softened. Add in the minced garlic and allow to cook for one more minute.
  2. Add two cups of water to the sauce pan with the veggies. Bring to a boil. Once boiling, add the block of dried ramen noodles.
  3. Cook the ramen noodles for 3 minutes.
  4. Turn off the heat and add the spinach to the saucepan. Stir until spinach is wilted, about 45 seconds. If using a fried egg, add the saucepan whole or cut into bite-size pieces and add. If using a hard boiled egg, slice in half or chop into pieces before adding to sauce pan. Add soy sauce.
  5. Give everything a stir to combine, then divide between two bowls. Top with a drizzle of sriracha if desired.