Zucchini Ramen

When I was younger, ramen was a snack that I would always look forward to when coming home from school. But when I went vegan, that was no longer the case, since I didn’t really know of any vegan ramen brands. But one summer when I was playing around with some zucchini noodles, I experimented with making a ramen recipe with the zucchini, and surprisingly that recipe was actually pretty good. This is one of my first recipes that I made up. Give it a try and let me know what you think.

Zucchini Ramen

Recipe by TheThriftyPlantCourse: Lunch, RecipesDifficulty: Beginner

Servings

2

servings

Prep time

5

minutes

Cooking time

2

minutes

Total time

7

minutes

Ingredients

• 1 Zucchini

• 3 tbsp Olive Oil

• 1 tbsp Garlic Powder

• 1/2 tbsp Salt

• 3 cups Water

Directions

• Use a large cheese grater (or spiralizer) and grate 2 cups of zucchini into a large bowl.
  It’s okay if you have leftover zucchini (from the first step), save the rest for a zucchini bread recipe.
  
• Add the olive oil, garlic powder, and salt, and toss the noodles until fully covered.
• Cover and place it in the fridge for about an hour.
• Add water into a pot and bring to a boil. Once boiling, add in the zucchini and let it cook for 2min.
• Pour ramen into bowls, serve and enjoy.