I used roasted butternut squash, steamed Bok Choy, and the rice millet ramen (from Costco). I have eggs on the egg cooker to have jammy egg with the noodles.
Can easily make this not vegetarian with some meat protein add in like chicken, pork, shrimp etc.
This came out to 535 calories/serving for me with 1 egg per bowl, 20 g of protein and 8g of fibre.
Mountain-Platform135
Looks great
Medical_Comb_4656
Red curry ramen is such a good call for meal prep. The broth actually gets better after sitting in the fridge for a day or two because the flavors keep developing. Butternut squash in there is smart too, holds up way better than something like zucchini that gets mushy by day 3.
9 Comments
Based of this [recipe ](https://herbivoreskitchen.com/2019/10/thai-red-curry-ramen-noodle-bowls/)
I used roasted butternut squash, steamed Bok Choy, and the rice millet ramen (from Costco). I have eggs on the egg cooker to have jammy egg with the noodles.
Can easily make this not vegetarian with some meat protein add in like chicken, pork, shrimp etc.
This came out to 535 calories/serving for me with 1 egg per bowl, 20 g of protein and 8g of fibre.
Looks great
Red curry ramen is such a good call for meal prep. The broth actually gets better after sitting in the fridge for a day or two because the flavors keep developing. Butternut squash in there is smart too, holds up way better than something like zucchini that gets mushy by day 3.
That looks yum!
Omg i need this in my life
Looks amazing!
Red?
How do you calculate the calories for the curry?
Looks good!!! Love ramen