Ramen Reimagined: Delicious and Quick Recipes Using Lotus Foods Rice Ramen by Empire Mercante

CARROT GINGER YELLOW CURRY RAMEN

Indulge in the delightful harmony of flavors with our specially crafted recipe. Experience a savory touch of curry spice complemented by the vibrant notes of fresh ginger and the richness of creamy coconut. But what truly steals the show? Our gluten-free ramen noodles!

Not only do they bring a delectable texture to the dish, but they are also a guilt-free choice. Packed with fiber and protein, you can savor every mouthful, knowing you're making a wholesome choice. So go ahead, enjoy the entire bowl, and perhaps even consider another - your taste buds and your well-being will thank you.

Ingredients

• 4 cakes Lotus Foods Organic Millet & Brown Rice Ramen

• 14 oz can unsweetened coconut milk

• 2 cups carrots, peeled & roughly chopped

• 1 inch ginger, peeled & roughly chopped

• 2 cloves garlic, crushed & peeled

• 1 small onion, diced

• 2 tsp turmeric powder

• 2 tbsp olive oil

• 2 tbsp madras curry powder

• 2 tsp kosher salt

• 4 cups vegetable stock

Quick and Easy Steps

1. Add onion, garlic, ginger, and carrots to a food processor, then blend until you achieve a fine paste.

2. Heat oil in a large pot, add vegetable paste, and sauté until fragrant and softened (about 3 mins). Introduce curry powder, turmeric powder, and salt; stir and sauté for an additional 2 minutes. This creates a flavorful base for your dish.

3. Just add vegetable stock, bring to a boil, then let it simmer for 10 minutes. Stir in rich coconut milk and keep it simmering while you cook the noodles. Elevate the taste by adjusting the seasoning with a touch of salt.

4. Fill a separate pot with water and bring to a boil. Add noodles and cook for 3 mins until softened. Rinse in cold water and drain well.

5. Ladle the flavorful soup into bowls and add your choice of noodles. Elevate each bowl with either a soft-boiled egg or ¼ cup of tofu, as per your preference. Top it off with crisp cabbage, fresh green onion, and a sprinkle of toasted sesame seeds.

COLD PEANUT MANGO NOODLE SALAD

Welcome to a culinary delight like no other – our Cold Peanut Mango Noodle Salad featuring Lotus Foods Organic Forbidden Rice® Ramen! Brace yourself for a tantalizing experience as the rich, nutty flavors of Forbidden Rice® Ramen intertwine with the refreshing sweetness of mango and the creamy allure of peanut dressing. This vibrant salad is a feast for the senses, offering a harmonious blend of textures and tastes that will leave you craving more with every forkful. Get ready to embark on a flavor-packed journey that promises to refresh and satisfy in every bite!

Ingredients

• ⅓ cup carrots, peeled & shredded

• 1 cup purple cabbage, shredded

• 1 bunch (~50g) scallions, sliced

• ½ cucumber, preferably English, julienned

• 1 mango, sliced

• ¼ cup peanuts, chopped

• 2 cakes Lotus Foods Organic Forbidden Rice® Ramen

Peanut Dressing

• ½ cup all-natural peanut butter

• ½ lime, juiced

• 1 tbsp Thai red curry paste

• 1½ tbsp grade A maple syrup

• ¼ tsp ginger powder

• ¼ tsp garlic powder

• ¼ cup water

Garnish

• 1 red chili pepper, sliced

• 1 tbsp white sesame seeds

Quick and Easy Steps

1. Get your veggies ready for a burst of freshness: shred carrots and cabbage, slice scallions and chili, and julienne the cucumber. For the mango, skillfully cut along the pit, creating thin slices down to the skin. Glide your knife between the skin and mango flesh to remove it. For smaller pieces, separate the mango slices and, if desired, slice them even thinner.

2. Simply combine all the ingredients in a medium bowl and whisk until smooth. For a lighter consistency, add 1 or 2 extra tablespoons of water to achieve your preferred thickness.

3. Bring a pot of water to a boil and cook the noodles for 4 minutes until they reach a delightful softness. Once cooked, drain the noodles and give them a quick rinse under cold water for about 30 seconds to cool them down.

4. In a large bowl, combine the cooked noodles, prepared vegetables, mango, and three-quarters of the peanuts. Drizzle half of the dressing over the ingredients and use tongs to toss and coat everything evenly. Once the flavors begin to mingle, pour in the remaining dressing and mix until everything is thoroughly coated. Note: If you're not serving immediately, reserve the other half of the dressing and add it just before serving for maximum freshness and flavor.

5. Place in a serving dish and top with the remaining peanuts, sesame seeds and more scallions, if desired.

6. Enjoy immediately or refrigerate until ready to eat.

MUSHROOM RAMEN SOUP WITH SPINACH & OMELET

Ingredients

• 1 stalk Taiwanese spinach, washed, blanched & cut into bite-sized pieces

• vegan omelet strips, for topping

• 1 pkg Lotus Foods Buckwheat Shiitake Rice Ramen with Mushroom Soup

For Garnish

• scallions, chopped

• roasted sesame seeds

• ground red chili pepper

Quick and Easy Steps

1. Prepare spinach and omelet strips. Set aside.

2. Prepare ramen soup according to directions on package and pour into a serving bowl.

3. Top with spinach and omelet strips.

4. Garnish with scallions, sesame seeds and red chili pepper. Serve immediately.

GREEN GODDESS RAMEN SOUP

Swift, simple, and an explosion of flavor and vibrant greens! Enjoy gluten-free noodles immersed in a wakame miso broth bursting with umami goodness. Topped with a minimalist touch of fresh, vivid, and crisp green vegetables, this dish is a true delight for your taste buds and a feast for your eyes.

Ingredients

• ½ cup romanesco cauliflower florets, raw

• ¼ cup green beans, chopped, raw

• 2-3 tbsp shelled edamame

• olive oil, drizzle

• 1 baby bok choy, halved

• salt & pepper, to taste

• 1 pkg Lotus Foods Jade Pearl Rice™ Ramen with Wakame Miso Soup

• 3-4 Thai basil leaves, torn, for garnish (optional)

Quick and Easy Steps

1. Get your veggies ready and set them aside for later.

2. In a heated pan, lightly drizzle olive oil and swiftly sear the baby bok choy for about 1 minute on each side. Season with salt and pepper to your liking. Once perfectly cooked, take them off the pan and set aside.

3. Follow the package instructions to prepare the ramen soup, then transfer it into a serving bowl.

4. Add a delightful touch by topping it with baby bok choy, raw green beans, cauliflower, edamame, and optionally garnish with Thai basil leaves.