Move over college kids, Ramen isn’t just a dorm food anymore.

I’m pretty sure Ramen noodles were one of the first things I learned to make for myself. In high school, my friends and I used to make instant mashed potatoes out of the box, add the noodles, seasoning packet and butter and call it a meal. Future dietitian in the making right there.

So am I saying that you should start incorporating the 19 cent noodle packs back into your diet? Oh no. There’s a much better alternative. Lotus Foods makes Rice Ramen, made from heirloom and organic rice (wheat-free). They still come with a seasoning packet but have half the amount of sodium. They have an organic millet and brown rice version that has 5 grams of protein and 2 grams of fiber per serving (2 servings per packet), which is way more nutrition than I was getting in my microwave chef days.

Don’t like ahi tuna? For an easy vegetarian version, add steamed edamame.

Easy Ahi Tuna Power Bowl

  1. Cover ahi tuna in Braggs Aminos and sprinkle with dried ginger. Let sit.
  2. Heat oil in a medium sized pot and sautee garlic and ginger for 1-2 minutes over medium heat until fragrant. Add bok choy bottoms (saving greens) and carrot. Continue sauteeing for another 5 minutes.
  3. Add 2 cups of water and bring to a boil. Add Ramen noodles and cook according to packet directions. Remove from heat.
  4. Add spice packet and stir in bok choy greens.
  5. Heat 2 tablespoons of sesame oil in separate pan over medium heat. Sprinkle sesame seeds over tuna and sear for 2-3 minutes on each side.
  6. Spoon Ramen into 2-3 separate bowls, topping with sliced tuna, green onion and cilantro.