Food, Recipes dinner, easy recipes, plant based, Purple Carrot, ramen noodles 0
This Purple Carrot dish was so easy to to make, and was like a big bowl of comfort food! (yet still healthy)! Use this link and the Live Lean discount code of “LiveLean” for $30 off your 1st box of meals! Save yourself time with menu planning, grocery shopping and money to try out this meal delivery service. I’ve been using it for 5 years now and absolutely love it.

Ingredients
- 10 garlic cloves, peeled and minced (divided)
- 1 scallion, thinly sliced
- 1 tsp tamari
- 1 oz tahini
- 1 tbsp tomato powder
- 2 tbsp gochujang
- ½ tbsp togarashi
- 4 oz grape tomatoes
- 10 oz fresh ramen noodles
- 4 oz Swiss chard, destemmed, leaves chopped and stems thinly sliced
- 1 lime, zested and juiced
- Salt and pepper
- 1 tbsp + 2 tsp olive oil
Cooking Directions
1.) Make the ramen broth –
Add 5 cups water, 3 tbsp garlic, scallion, tamari, tahini, tomato powder, gochujang, and 1 tsp salt to a medium saucepan. Bring broth to a boil, reduce to a simmer, and let cook 15 to 20 minutes.
2.) Make the crispy togarashi garlic –
Add 1 tbsp olive oil to a large nonstick skillet over low heat. Add 1 tsp garlic and cook until golden brown, 2 to 3 minutes. Transfer crispy garlic and oil to a small bowl, sprinkle with togarashi and salt, and set aside. TIPS: Carefully watch the garlic to ensure it doesn’t burn. We will use this skillet again in the next step.
3.) Cook the garlicky tomatoes –
Return the large nonstick skillet to medium-high heat with 1 tsp olive oil. Add tomatoes and cook, stirring occasionally, until they begin to blister, 2 to 3 minutes. Add 1 tsp garlic and cook until fragrant, 2 to 3 minutes. Turn off the heat and add a pinch of salt and pepper. Transfer tomatoes to a small bowl and cover to keep warm. TIP: We will use this skillet again in the next step.
4.) Cook the Swiss chard leaves and stems –
Wipe the large nonstick skillet clean and return it to the stove over medium heat. Add 1 tsp olive oil, Swiss chard leaves and stems, and a pinch of salt and pepper, and cook until stems are crisp-tender, 2 to 3 minutes. TIP: Crisp-tender means the stems will still have some crunch.
5.) Cook ramen in gochujang broth –
Bring ramen broth to a boil and add noodles. Carefully stir to loosen the noodles and cook until just al dente, 4 to 5 minutes. Turn off the heat and add lime zest and juice to the broth.
6.) Serve –
Divide ramen noodles and broth between bowls. Top with burst tomatoes, Swiss chard leaves and stems, and crispy togarashi garlic. Tuck in!