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Forbidden Rice Asian Noodles

(Vegan, Gluten-Free, Soy-Free)

(Serves ~3)


3 single serving packages of forbidden rice ramen

1 head of bok choy, leaves separated

1 broccoli crown, chopped

1 small baby eggplant, cubed

1/4 cup of coconut nectar

1/2 cup of water

4 garlic cloves, minced

Pinch of sea salt (optional)

Chopped scallions and cashews for topping (optional)

Steam the broccoli and the bok choy until tender, saute the eggplant in a bit of water until it is cooked through, and cook the forbidden rice ramen according to the package. In a small bowl, mix together the water, coconut nectar, minced garlic and optional salt to make the sauce. Once the vegetables and the ramen noodles are cooked through, combine them in a pan and pour over the sauce. Cook on low heat for 5 mins while stirring. Serve in bowls and top with chopped scallions and cashews as desired. Enjoy!


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