HEALTHY LITTLE VITTLES is a food blog created by certified health coach and published author, Gina Fontana, that focuses on gluten-free + vegan + plant-based recipes. Here you'll find simple, flavorful meals, many made in 30 minutes or less! All eaters are welcome, there is a little something here for everyone!
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Maple Curry Garlic Ramen Noodle Bowls are best for nights when you’re craving a really delicious noodle bowl, but also looking for a comforting, healthy dinner. Tofu and baby bella mushrooms get marinated in a sweet and tangy maple curry garlic sauce with soy sauce and ginger, baked and then served over creamy curry tahini ramen noodles with roasted broccoli and crispy garlic. It’s the perfect simple and quick vegan, gluten-free dinner with plenty of color and even more flavor.
If there’s one food I really don’t make enough of, it’s Asian-inspired dishes. When I think of pasta dishes, it’s always Italian-inspired meals, but I just love the flavors of Asian cuisine and when Simply Gluten-Free Magazine gave me the task of creating Asian meals for their upcoming magazine issue I was super excited!
I was inspired when I saw the Honey Garlic Salmon Soba Noodle Bowls from Half Baked Harvest, minus the salmon, and with a red curry twist! I decided to make it my own by swapping out the fish for tofu and baby portabella mushrooms, swap out the soba noodles with rice ramen noodles to make these noodle bowls gluten-free, and add crispy garlic as the perfect final touch. Yum.
When you look at the recipe, you might think it’s a little too step heavy, but as I was making it, I had an epiphany. Listen to this… so you marinate the tofu and mushrooms in a maple curry garlic soy sauce 30-minutes to overnight in an oven-safe baking dish. Then you bake the tofu and mushrooms right in the dish you marinated it in, and then when it’s done baking you remove the tofu and mushrooms to a plate, add tahini and lime juice right to the baking dish with the remaining marinade, stir and then add the cooked ramen noodles! So it actually comes together pretty quick and easy.
I’m also adding roasted broccoli to this noodle bowl recipe. Just roast the broccoli on a sheet pan with oil, salt, and pepper while you bake the tofu and mushrooms. While everything is baking and roasting in the oven, cook the gluten-free ramen noodles (or any rice-based noodles will work) according to package directions. When they are done, drain, rinse and toss right into the baking dish with the “new” tahini marinade. An extra bonus when doing it this way is the sauce is already warm so you just toss and serve!
Garnish the Maple Curry Garlic Ramen Noodle Bowls with green onion, sesame seeds, microgreens, watermelon radish (optional) and crispy garlic (if desired). To make the crispy garlic, simply slice a clove of garlic, add a little spray oil to a frying pan and sauté the garlic until it turns golden brown. You may also drizzle a little bit of soy sauce over top if the noodles seem to dry. This dish is best enjoyed right away and will serve 2 people.
*there is soy-free tofu and soy sauce out there! Search for Pumfu makes tofu out of pumpkin seeds and Ocean's Halo brand makes a soy-free soy sauce that I love!