Mexican Ramen Noodles
A Delicious and spicy bowl of Mexican Ramen Noodles that's perfect on a cold day.
Diet Vegan, Gluten-Free option
Servings: 3 servings
for Mexican Ramen Noodles
- fresh cilantro chopped
- green scallions chopped
- tortilla strips
Heat up a dutch oven on medium heat, once hot, add oil.
Add garlic and jalapeno. Saute for about a minute.
Add onions and scallions. Saute for about 2 minutes.
Now add the red enchilada sauce.
Followed by the vegetable broth.
Add taco seasoning.
Cover the lid, increase the heat slightly, and bring the sauce to a boil. This will take a couple of minutes.
Now add the ramen noodles to the boiling broth. I love Ocean's Halo brand. It'll take about 4 minutes for the noodles to soften.
Use a fork to gently break the noodles apart.
The noodles should be cooked.
Add frozen corn rinsed under warm water.
Serve in a bowl. Garnish with cilantro, scallions, tortilla strips. Additionally, you can add cheddar cheese and a dollop of sour cream if you wish.
Calories: 276kcal | Carbohydrates: 50g | Protein: 8g | Fat: 6g | Saturated Fat: 1g | Sodium: 2211mg | Potassium: 200mg | Fiber: 4g | Sugar: 11g | Vitamin A: 1391IU | Vitamin C: 13mg | Calcium: 29mg | Iron: 2mg