Ramen noodles are cheap, delicious and convenient! But it is a death trap in a styrofoam cup. My kids beg me to buy these but they are satisfied once I make them the healthy version. Ramen noodles are unhealthy because they contain a food additive called Tertiary-butyl hydroquinone (TBHQ), a preservative that is a petroleum industry byproduct. The styrofoam cups they come in have bisphenol-A (BPA) and may be a carcinogen and is also considered a hormone disruptor, negatively affecting estrogen in your body. According to a recent study, if you eat a lot of ramen noodles, your risk of metabolic changes linked to heart disease, diabetes, and stroke rise considerably.
Watch this shocking viral video of how TBHQ preserved ramen noodles get digested (or not) in our intestine.
You can still make ramen noodles at home. In order to create a non-sticky noodle that cooks in a few minutes, Ramen noodles are deep-fried in saturated fat. There are air-dried instant ramen varieties out there but you still have to look out for all those preservatives. You can also opt for thin rice noodles with clean ingredients. I like lotus brand noodles. Another option which is not just healthy but very nourishing for your body is to make ramen zoodles. Zoodles are zucchini spiralized using a kitchen tool called spiralizer. Check out my spicy sriracha shrimp ramen zoodle recipe below.
- 3 TBSP Olive Oil
- 10 Wild caught Shrimp
- 4 Spiralized Zucchini
- 2 Garlic Finely Chopped
- 1/2 Onion Chopped
- 2 Tablespoon Tamari or Liquid Aminos or Soy Sauce
- 2 tablespoon Sriracha
- Saute onion and garlic in olive oil.
- Cook shrimp for 5 minutes.
- Add Zoodles and cook for 4-5 minutes
- Add soy sauce and sriracha.
- Pay attention not to overcook zucchini. Also water oozes out from zucchini so there is no need to add any water.