Spinach In Instant Ramen. Asian greens wilt on contact with hot soup and are a nice contrast to the spices and proteins you will also be adding. This easy weeknight dinner takes only 30 minutes and might become your family's new favorite way to cook ramen noodles! I used ground beef 85% lean. Frozen spinach can be used, as well (thawed and drained really well). I used 3 small bell peppers (red, yellow, and green). here, instant ramen noodles are combined together with cooked spinach and mushrooms, smothered in a homemade asian sauce, and then topped with toasted cashews and sesame seeds. Step your noodle dishes up a notch by introducing leafy green spinach to the party. bok choy or chinese spinach. You can also use kale or arugula. Make sure to wash your greens thoroughly,. instant pot spinach and mushroom ramen. Olive oil is for cooking veggies and ground beef. Bringing more veggies into your asian noodle dishes is never a bad idea. Spinach makes for an excellent addition to any ramen or noodle dish as it wilts quick and easy, brings a splash of color, and doesn’t cut corners when it comes to nutrients. You can use the same color bell peppers.
from mambeno.co.uk
instant pot spinach and mushroom ramen. Make sure to wash your greens thoroughly,. I used 3 small bell peppers (red, yellow, and green). This easy weeknight dinner takes only 30 minutes and might become your family's new favorite way to cook ramen noodles! Asian greens wilt on contact with hot soup and are a nice contrast to the spices and proteins you will also be adding. Bringing more veggies into your asian noodle dishes is never a bad idea. I used ground beef 85% lean. Frozen spinach can be used, as well (thawed and drained really well). bok choy or chinese spinach. You can also use kale or arugula.
Quick and easy ramen soup with pork and spinach
Spinach In Instant Ramen Asian greens wilt on contact with hot soup and are a nice contrast to the spices and proteins you will also be adding. I used 3 small bell peppers (red, yellow, and green). Spinach makes for an excellent addition to any ramen or noodle dish as it wilts quick and easy, brings a splash of color, and doesn’t cut corners when it comes to nutrients. Asian greens wilt on contact with hot soup and are a nice contrast to the spices and proteins you will also be adding. here, instant ramen noodles are combined together with cooked spinach and mushrooms, smothered in a homemade asian sauce, and then topped with toasted cashews and sesame seeds. Bringing more veggies into your asian noodle dishes is never a bad idea. You can also use kale or arugula. Frozen spinach can be used, as well (thawed and drained really well). I used ground beef 85% lean. This easy weeknight dinner takes only 30 minutes and might become your family's new favorite way to cook ramen noodles! Make sure to wash your greens thoroughly,. instant pot spinach and mushroom ramen. You can use the same color bell peppers. Step your noodle dishes up a notch by introducing leafy green spinach to the party. bok choy or chinese spinach. Olive oil is for cooking veggies and ground beef.
