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pesto ramen noodles recipe vegan gluten free vegetarian plant based ramen recipe hacks easy pantry noodles with basil ramen recipe

Thai Basil Pesto Ramen

Kelly Jensen
This Thai basil pesto ramen noodle soup is a great way to add flavor and extra vegetables to a packet of ramen - this ramen noodle hack is a fantastic and fresh lunch or dinner. Ready in 15 minutes, this pesto ramen is easy to make, vegan, and gluten free!
5 from 3 votes
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Cook Time 15 minutes
Total Time 15 minutes
Course Dinner, Lunch, Soup
Cuisine American, Thai
Servings 2 servings
Calories 418 kcal

Ingredients
  

For the Thai Basil Pesto Sauce

  • 1 cups Thai basil
  • 1 cup kale
  • 3 cloves garlic
  • 1 teaspoon sriracha
  • 1 tablespoon peanut oil or light vegetable oil
  • 2 tablespoons water plus extra

For the Pesto Ramen Noodles

  • 2 cups water
  • 1 teaspoon Light Sweet Miso Paste
  • 1/2 teaspoon tamari or soy sauce
  • 1 3 ounce package ramen Noodles only, discard the flavor packet
  • 2 tablespoons thai basil Pesto Sauce see recipe above
  • 1 cup kale
  • 1 green onions sliced
  • sriracha
  • Sesame Seeds for garnish

Instructions
 

  • To make the pesto, add all the pesto ingredients to a blender or food processor. Blend, adding 1 additional tablespoon of water at a time for a thinner sauce as desired.
  • In a medium saucepan, bring the water to a boil. Add the miso paste, tamari, and noodles and reduce the soup to a simmer. Cook the noodles for 6 to 7 minutes until they are done.
  • Stir in the pesto, kale, and green onion. Top with a handful of sesame seeds for some added texture.
  • Taste and adjust seasoning as needed, adding more Sriracha for heat.

Nutrition

Calories: 418kcalCarbohydrates: 46gProtein: 11gFat: 22gSaturated Fat: 7gCholesterol: 1mgSodium: 1564mgPotassium: 516mgFiber: 2gSugar: 2gVitamin A: 7695IUVitamin C: 87mgCalcium: 185mgIron: 4mg
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