Now that I'm recovering from heart issues that hit me in September of last year, I've had to make a lot of changes, particularly in my diet. It's also kept me away from this blog and really reduced my online time. At the very least I'll try to share some additional recipes going forward.
I'm a huge fan of Ramen Noodles but the prepackaged variety have way, way too much sodium. I began a quest a couple of months ago to make a homemade recipe that mirrors the taste (improves on it in my humble opinion) and reduce the sodium.
After many batches I've come up with the following recipe. You can add veggies, use different meat, etc.
Low Sodium Ramen
Ingredients:1/8 tsp extra hot chili powder
1/8 tsp turmeric
1/8 tsp powdered ginger
1/8 tsp freshly ground black pepper
1/8 tsp Chinese Five Spice powder
1/4 tsp MSG
1/4 tsp Hungarian paprika
1/4 tsp granulated garlic powder
1/4 tsp granulated onion powder
1/2 tsp low sodium soy sauce
2 tbsp Wyler Sodium Free Chicken Broth Power
2 cups No Sodium added Chicken Broth
3 green onions, sliced
4 ounces Ramen or curly Chinese noodles
8 ounces boneless skinless chicken breast sliced into ¼” strips.
Preparation:
In a pot add chicken broth and all dry spices reserving 1 tablespoon of the Wyler chicken broth power. Bring ingredients to a boil and add chicken. Cover pot and simmer 10 minutes then add noodles. Stir occasionally and cook on a low boil for 4 minutes. Stir in remaining chicken broth powder, turn off gas and cover pot. Leave stand for 5 minutes. Top with the sliced green onion.
Makes two servings at about 420 calories and 250 mg sodium .vs. traditional packaged Ramen which has about 1800-2000 mg sodium.
