| PUMPKIN RAMEN NOODLES |
A super easy, one pot meal that you can customize by adding in your favourite vegetables! Super creamy and rich, these fall inspired noodles are unbelievably dairy free.
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Recipe makes two servings
Macros per serving:
465 cals - 17g fat - 56g carbs - 22g protein
Ingredients:
2 ramen cakes, I like these brown rice millet ones (I used these for the listed macros)
1/3 cup pumpkin puree
1/2 cup full fat canned coconut milk, or sub preferred dairy free milk
175g extra firm tofu
2 cloves garlic
1 tsp paprika
1/2 tsp cumin powder
1/2 tsp salt
1-2 cups water
Option to add 1-2 cups vegetables, I like adding these frozen ones into everything because they're pre-seasoned and a delicious mix!
Recipe:
To a high speed blender add the pumpkin puree, tofu, coconut milk, garlic, paprika, cumin powder, salt, and 1 cup water. Blending until smooth.
Add the blender sauce and the ramen cakes to a sauce pot. Place a lid over the pot and bring to a boil.
Once boiling remove the lid and reduce the heat to medium low.
Cook, stirring often, until the sauce has reduced by 2/3 and the noodles are cooked through, 20-25 minutes.
You may need to add up to one more cup water while cooking to ensure nothing sticks and the noodles cook through.
If adding frozen vegetables - add them to the pan for the final 7-8 minutes of cooking.
Plate and enjoy right away!