We all love a good Vegan Noodle Bowl, right? But here is the problem, well for us celiacs anyway, most ramen noodles have wheat in the noodle. Or they might be those low carb noodles that are packed in that funky smelling water. We are not fans.
So we are always on the lookout for some really awesome vegan noodles that we can use for anything but taste amazing. We came across a winner, in our eyes anyway. Zen Ramen are Low carb (28 calories per serve), Vegan, high fibre, dry packed Shirataki noodles. They are freaking delicious and Gluten Free (my hands are waving around in the air now).
Lucky for us we even got to have a chat to the creator of Zen Ramen, Christina, who was kind enough to answer a few of our questions.
What made you start Zen Ramen?
I’ve eaten Shirataki noodles my whole life growing up. They are usually wet packed and smell fishy until you rinse them, and are therefore quite unfamiliar to the Western palate. I finally discovered a dry packed variety from Japan that cooks like pasta and has a great texture to boot! I couldn’t just keep this to myself and felt compelled to start the business as a result.
On a deeper note, I have struggled with the concept of clean eating and its association with deprivation. These noodles are the perfect antidote because they are healthy and full of dietary fibre but also taste amazing and you can eat them in abundance without feeling like you’re restricting yourself.
What is your favourite use of your noodles?
They are very versatile so I love to use them in different dishes depend on what I’m craving at the time! I love them in a cold noodle salad on a hot summer’s day, as a substitute for rice noodles in pad thai when I feel like takeaway, in a ramen-style noodle soup on a cold winter’s night…I’ve even used them in a creamy pesto pasta dish and they were fabulous!
Who inspires you?
I feel inspired by people that are living their purpose wholeheartedly and are unapologetic and passionate about it no matter what their chosen field is. People that are adding any type of positive energy to the world, whether through health, or expression of individuality through fashion. Some examples are @janine_allis, the founder of Boost Juice, @spoonful_of_sarah of Matcha Maiden, @sophiaamoruso and Jane Lu @thelazyceo of Showpo.
Whats next for Zen Ramen?
I love to spend more time spreading awareness of @zen_ramen. It’s one thing to love something and quite another to convince other people to love it too especially when they don’t know that they want it yet!
I am adding a new product to the brand which is very much complementary to our core noodle product so watch this space!
My ultimate dream is to create a pop-up ramen bar and share my favourite healthy recipes with like-minded healthy foodies! (with extra veggies of course!) Think of it as a healthy alternative to the heavy foodcourt laksa or noodle bowl!
Thank you so much for sharing with us Christina, from us to you, the noodles are sensational and we look forward to the pop-up ramen bar!!
We have used these noodles in a whole heap of recipes, and this Vegan Noodle Bowl is one of our favourites. It is simple and quick, which is just like all the recipes we do.
- 2 nest of Zen Ramen noodles
- 200 g of Broccolini
- 1 Carrot thinly sliced
- 200 g of Tofu sliced into 3cm long strips
- 20 g of Coriander roughly chopped
- 1 tbsp of Mirin
- 1 tsp of Rice Wine Vinegar
- 1 tsp of Maple syrup
- Juice of 1/2 a Lime
- 1/4 cup of Cashews
- 1 tbsp of Sesame Seeds
- 1 tsp of Coconut Oil
Place the tofu into a hot pan, with the coconut oil and pan fry on each side till crispy. Add salt and pepper to taste.
Steam your broccolini until slightly soft (3-4 mins)
Cook your Zen Ramen nests in hot water, then drain.
In a separate bowl, mix the mirin, rice wine vinegar, maple syrup and lime juice together. place the cooked noodles into the mixture and coat well.
In a bowl, assemble your noodles, broccolini, tofu and carrot. Top with sesame seeds, cashews and coriander.