Rice ramen noodles are as healthy as what you put on them (chemical-filled flavor packet, anyone?). And these forbidden rice ramen bowls have it all. You’ll want to make a big batch for sharing!

Number of Servings: 2

Prep Time:  10 min.

Cook Time: 10 min. 

Total Time: 20 min. 


  • 2 forbidden rice ramen noodle cakes
  • 2 cloves garlic, minced
  • 2 tablespoons coconut aminos
  • 2 tablespoons toasted sesame oil, divided
  • ½ teaspoon red curry paste
  • 1 red bell pepper, cut into thin strips, then halved
  • 1 medium carrot, cut into ribbons
  • 1 cup shelled edamame
  • 2 tablespoons sesame seeds, for garnish


  1. Prepare rice ramen according to package instructions. Drain.
  2. In a small bowl, whisk together the garlic, coconut aminos, 1 tablespoon toasted sesame oil and red curry paste. Set aside.
  3. Heat a 12-inch skillet over medium heat with remaining tablespoon of sesame oil. One hot, add the red pepper, carrot ribbons and edamame. Sauté for 3-5 minutes, just until vegetables are tender, but still vibrant in color.
  4. Using tongs, add the noodles and sauce to the vegetables and gently toss to combine. Finish with sesame seeds.

Cook’s Notes

  1. We used the Lotus Foods brand of Forbidden Rice Ramen.
  2. Increase or decrease amount of red curry paste to fit your heat preference.