Ingredients
Scale
- 2 packs of ramen noodles
- 4 cups chicken broth
- 1 cup diced tomatoes
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 1 cup chopped onions
- 2 cloves garlic, minced
- 1 cup diced bell peppers
- 1 avocado, sliced
- Fresh cilantro, for garnish
- 1 lime, cut into wedges
- Salt and pepper to taste
Instructions
- Bring a pot of water to a rolling boil. Add the ramen noodles and cook according to package instructions until tender. Drain and set aside.
- Chop onions, garlic, and bell peppers for the broth.
- In a large pot, heat oil over medium heat. Sauté onions and garlic until fragrant. Add bell peppers, chili powder, cumin, cayenne pepper, salt, and pepper. Stir well.
- Pour chicken broth and diced tomatoes into the pot. Simmer for about 10 minutes. Add cooked ramen noodles and stir gently. Serve in bowls, garnished with avocado, cilantro, and lime.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To reheat, warm on the stove, adding a splash of water or broth if needed.
- For a vegetarian version, use vegetable broth and add more veggies or tofu.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican-Asian Fusion
- Diet: Vegetarian-friendly options available
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 4g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 30mg