Mediterranean Diet Birria Ramen
Discover the perfect fusion of global flavors with our Mediterranean Diet Birria Ramen, a healthy yet indulgent twist on the iconic Mexican birria ramen. This dish combines the tender, slow-simmered richness of lamb birria with the fresh, vegetable-forward essence of the Mediterranean diet. Featuring aromatic spices like oregano, cumin, and cinnamon alongside vibrant additions such as zucchini, carrots, and spinach, this hearty stew is served over wholesome whole grain ramen noodles for a balanced and nourishing meal. Garnished with parsley, cilantro, and a squeeze of lemon, this recipe offers a burst of freshness in every bite. Perfect for fans of fusion cuisine, this unique bowl of goodness is as comforting as it is nutrient-packed.
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Recipe Information
Ingredients
- 2 tablespoons Extra virgin olive oil
- 500 grams Boneless lamb shoulder, cut into cubes
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 medium Onion, chopped
- 4 Garlic cloves, minced
- 1 teaspoon Dried oregano
- 1 teaspoon Ground cumin
- 2 Bay leaves
- 1 Cinnamon stick
- 400 grams Canned tomatoes, crushed
- 1 liter Vegetable stock
- 1 medium Carrot, sliced
- 1 medium Zucchini, sliced
- 1 teaspoon Chili powder
- 100 grams Fresh spinach
- 200 grams Whole grain ramen noodles
- 2 tablespoons Fresh parsley, chopped
- 2 tablespoons Fresh cilantro, chopped
- 4 Lemon wedges
Instructions
Heat the olive oil in a large pot over medium heat. Add the lamb cubes, season with salt and pepper, and brown on all sides for about 5-7 minutes.
Remove the lamb from the pot and set aside. In the same pot, add the chopped onion and garlic, sautéing until fragrant and translucent, approximately 3-4 minutes.
Add the oregano, cumin, bay leaves, and cinnamon stick to the onions. Stir in the crushed tomatoes and let cook for 5 minutes.
Return the lamb to the pot, along with the vegetable stock. Bring to a simmer and cover, letting it cook on low heat for about 1.5 hours until the lamb is tender.
Stir in the sliced carrot, zucchini, and chili powder. Simmer for an additional 10 minutes, or until the vegetables are tender.
While the stew is cooking, prepare the ramen noodles according to package instructions. Drain and set aside.
Once the stew is ready, remove the bay leaves and cinnamon stick, then stir in the fresh spinach until wilted.
To serve, place a portion of cooked ramen noodles in a bowl, ladle the lamb and vegetable stew over the noodles.
Garnish with freshly chopped parsley and cilantro, and serve with a lemon wedge on the side for an extra burst of freshness.
Nutrition Facts
Calories |
668 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.3 g | 47% | |
| Saturated Fat | 11.9 g | 59% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 1758 mg | 76% | |
| Total Carbohydrate | 58.6 g | 21% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 13.3 g | ||
| Protein | 34.2 g | 68% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 155 mg | 12% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 1402 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
