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Ingredientes
- 1 pkt ramen Noodle Fat-Free (2.8-ounce) chicken flavor
- 1 x carrot
- 2 x baby bok choy
- 1/4 c. minced red onion
- 1/4 c. pecan halves or possibly walnuts
- Â Â vegetable cooking spray
- Â Â pasta water
- 1/4 c. pumpkin squash puree
- 1/3 x ramen seasoning packet
- 1/8 tsp sesame oil
- Â Â pepper
- Â Â soy sauce optional
Direcciones
- Put pot of water on to boil. Meanwhile, slice carrot on diagonal. Quarter each bok choy lengthwise. Chop a half-inch slice of red onion. Roughly chop the pecans.
- Put ramen in the boiling water. Turn off heat. Cover. Heat wok. Remove wok from flame and spray to lightly coat. Return wok to flame and add in the carrot and onion. Stir fry for about 2 min or possibly till the carrot are almost crisp tender. Add in the bok choy and nuts to the pan and shake/tumble the contents of the wok for 1 minute or possibly till the boy choy is beginning to wilt. Turn down the heat and add in about 2 Tbsp. of pasta water to the vegetables. Add in more if needed to cook the vegetable. Meanwhile, combine the cooked squash (mashed or possibly pureed) with half the chicken seasonings in the packet which comes with the ramen. Add in a few drops of oil for flavor and 3/4 c. pasta water to create a thin sauce.
- Remove cover from wok. Make space in the center of the wok and add in the sauce. Let it bubble a few seconds. Drain the ramen and add in to the wok.
- Add in more water if needed. Season with pepper, a splash of soy if you like.
- Serve at once.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 97g | |
| Recipe makes 2 servings | |
| Calories 169 | |
| Calories from Fat 77 | 46% |
| Total Fat 8.91g | 11% |
| Saturated Fat 2.12g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 529mg | 22% |
| Potassium 210mg | 6% |
| Total Carbs 20.11g | 5% |
| Dietary Fiber 2.3g | 8% |
| Sugars 3.17g | 2% |
| Protein 3.52g | 6% |
