Ramen and Kale


This was just a quick lunch with my favourite kind of noodle…ramen!


  • ginger
  • garlic
  • chili peppers
  • soya sauce
  • 1 cup bouillon (or 1 cup water and 1/2 tsp bouillon paste)
  • button mushrooms (because that is what I had on hand but shiitake would have been ideal)
  • kale
  • ramen noodles
  • toasted sesame oil (gives it the asian flavour)

I put the oil in the pan and heated it up a little with the garlic, ginger and mushrooms. I let it fry for a couple mins while I washed and tore up the kale. Then I just dumped everything else in the frying pan, kept the heat on medium low and put the lid on until the noodles were cooked.  Since I wasn’t in the mood for soup today 1 cup of water was enough to cook the noodles and have a bit of sauce from the noddle starch and spices.

Fun Facts about my lunch!

Kale is a cruciferous vegetable making it a powerful antioxidant able to help fight off free radicals.  It is also full of vitamin C and lowers cholesterol.  Mushrooms are fantastically anti-inflammatory in your body and your blood vessels and heart will thank you with every serving!   Ginger is great for digestion and of course garlic boosts immunity. 

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