Are you food curious? Do you spend far to long at the grocery store browsing every aisle and reading package labels? That’s how I came across my latest food find– gluten free rice ramen noodles. The black forbidden rice ramen noodles are my favorite…I love the striking color.
Rice ramen noodles make a great base for a weeknight veggie bowl. The ramen cooks in 4 minutes, and the whole dish comes together in 10. Simply toss the hot cooked ramen noodles with a knob of butter and a splash of tamari. Top with fresh cut veggies and a spoonful of sambal and you’ve got dinner.
Black Ramen Veggie Bowl Recipe
1 cake black forbidden rice ramen (gluten free)
1 tablespoon butter
1 teaspoon tamari (gluten free soy sauce)
1/2 medium avocado, coarsely chopped
1/2 cup cherry tomatoes, halved (I used mixed heirloom)
2 teaspoons sambal oelek chile sauce
Cook ramen according to package directions; drain. Combine hot ramen, butter and tamari in a bowl. Top with avocado, tomatoes and sambal. Toss to mix. Eat immediately.
Makes 1 veggie bowl
Serving Ideas: Top with a fried egg or a few slices of baked tofu.
Tip: If cooking gluten free, be sure to use gluten free soy sauce. Since products can change, be sure to read package labels to make sure all ingredients are gluten free.