The cafeteria sold Cup-o-Noodles back in middle school, and it was the cool lunch to buy. I shudder to think how many styrofoam noodle cups went down in that cafeteria. After getting instant ramen out of my system in 8th grade, it never showed back up in my life, not even in the college dorms.
Of course suddenly ramen is cool again, but this time, it's not that instant stuff with dehydrated corn and a "flavor packet." Now, big steaming bowls of hand-crafted ramen seem to be everywhere. A funny flip isn't it? I used to think of ramen as a so-easy-a-middle-schooler-can-make-it-with-out-supervision type of dish, and now it's something to order in a fancy Chinese restaurant.
Because I don't eat much pasta, I have been slow to jump on the ramen train. But when I found Nona Lim broths, and realized that making real ramen at home could actually be really easy, I decided to go at it with homemade swoodles (sweet potato noodles). Because I do love swoodles, and zoodles (upon zoodles upon zoodles).
With Nona Lim, most of the hard work is done for you--you just get to pick what goes in the soup, and then pour rich flavorful both over top. I used the Vietnamese Pho Broth for this recipe, and probably could have just had a whole bowl of broth and been totally happy because it's full of flavor. I will say though, that the sautéd shiitake mushrooms were killer.
If you're nostalgic for the days of Cup-of-Noodles, try this one out!
Nona Lim provided me with product to try out, but the recipes and opinions are all my own. Working with brands to develop wholesome recipes is one way I keep Foraged Dish going! Nona Lim helps me stock the pantry and keep the blog going. I only work with brands that I truly enjoy and use. This post may contain affiliate links.
Serves: 1 | Total Time: 20 minutes
- 1/2 jewel sweet potato, peeled
- 1 tablespoon coconut oil
- 1/2 cup shiitake mushrooms
- 1/2 cup broccoli florets
- 1 hardboiled egg
- 1 package Nona Lim Vietnamese Pho Broth
- 1 tablespoon crushed nuts (cashews, almonds or peanuts)
- Optional garnishes: cilantro, green onion, sesame seeds, jalapeño slices
- Using a spiralizer (I use this Spiralizer), cut the sweet potato into noodles. Heat coconut oil in a skillet, and once the oil is hot, add mushrooms to the pan. Once mushrooms are cooked through, remove from pan and add sweet potato noodles and broccoli to the pan. Cover, and allow to cook for 5-7 minutes, until the broccoli florets are bright green and the sweet potato noodles are softened through.Then, put sweet potato noodles, broccoli, and mushrooms in a large soup bowl.
- Bring broth to a simmer, and pour into soup bowl. Slice the hard boiled egg and place it on top, and then sprinkle with crushed nuts and other optional garnishes.
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