Looking for an easy weeknight meal that’s big on flavor but light on effort? This Cajun Alfredo Sauce is the perfect solution for busy weeknights when time is tight but taste still matters.
Made with simple ingredients and healthy fats, it’s a delicious recipe the whole family will love. Whether you’re tossing it with pasta, drizzling it over roasted veggies, or using it as a creamy dip, this sauce adds bold, spicy flavor to any meal.
Ditch the jarred sauce and embrace the rich, savory taste of this homemade cajun alfredo sauce recipe.
Why I love This Recipe
Simple Ingredients: No need for fancy or hard-to-find ingredients, this recipe uses pantry staples and fresh produce you likely already have on hand.
Healthy Alternative: Made with plant-based ingredients and healthy fats, it’s a lighter, dairy-free twist on traditional Alfredo that doesn’t compromise on creaminess.
Versatile Usage: Serve it as a pasta sauce, a creamy dip, a casserole base, or a drizzle over veggies or grain bowls, it’s as versatile as it is delicious.
Easy Dinner Recipe: This recipe is easy to make for no-fuss easy weeknight meals.
Meal Prep Friendly: The sauce stores well, making it perfect for meal prep. Whip up a batch and use it throughout the week for quick and easy dinner recipes.
Ingredients For Cajun Alfredo Sauce
Raw Cashews (3/4 cup): Soaked overnight or in hot water for at least 30 minutes to soften, ensuring a smooth, creamy base.
Unsweetened Soy Milk (1 1/2 cups): Adds a velvety texture while keeping the sauce dairy-free and protein-packed.
Nutritional Yeast (3 tablespoons): Provides a cheesy, umami flavor that’s essential for a classic Alfredo taste.
Lemon Juice (2 tablespoons): Adds brightness and a subtle tang that balances the rich, creamy elements of the sauce.
Onion (1 medium, finely chopped): Adds depth and sweetness to the sauce. It’s cooked with olive oil and Cajun seasoning to build a robust flavor base.
Garlic (4 cloves, minced): Infuses the sauce with bold, savory notes. Fresh garlic works best for maximum flavor. Option to use 1/2 tsp garlic powder.
Olive Oil (1 tablespoon, plus extra for sautéing): Used to sauté the onion and garlic, adding richness to the sauce.
Carrots (1/2 cup, finely chopped): Adds natural sweetness and a hint of color to the sauce, enhancing both flavor and appearance.
Celery (1/2 cup, finely chopped): Provides a subtle savory note and helps build the flavor base of the sauce.
Homemade Cajun Seasoning (2 teaspoons): Added while sautéing the carrots and celery to toast, it’s the star of the dish, bringing heat, smokiness, and bold flavor. Find my Favorite Cajun Seasoning recipe here.
Salt (1 teaspoon): Enhances all the natural flavors in the sauce. Adjust to taste.
Black Pepper (1/4 teaspoon): Adds a subtle kick and balances the overall flavor profile.
Nutmeg (Pinch, optional): A classic addition for Alfredo sauce that adds warmth and subtle sweetness.
Step-By-Step Instructions
Soak the Cashews: If you haven’t already, soak the raw cashews overnight or in hot water for at least 30 minutes. Drain and set aside.
Sauté the Onion and Garlic: Heat a drizzle of olive oil in a pan over medium-high heat. Add the chopped onion and sauté for 3-5 minutes until soft and translucent. Add the minced garlic and cook for another minute. Remove from heat.
Blend the Cashew Sauce: In a high-speed blender, combine the soaked cashews, unsweetened soy milk, nutritional yeast, lemon juice, sautéed onion and garlic, salt, black pepper, and nutmeg (if using). Blend on high until the sauce is completely smooth and creamy. Taste and adjust seasonings as needed.
Sauté the Carrots and Celery: Heat a drizzle of olive oil in a pan over medium-high heat. Add the chopped carrots and celery. Sauté for 5-7 minutes until the vegetables are soft and fragrant. Sprinkle in the Cajun seasoning and stir well to coat the vegetables.
Combine and Heat the Sauce: Pour the blended cashew sauce into the pan with the sautéed carrots, celery, and toasted Cajun spices. Stir well to combine. Cook over low to medium heat, stirring continuously to prevent sticking. If the sauce is too thick, add water or reserved pasta water 1 tablespoon at a time to reach the desired consistency. Cook for 3-5 minutes, allowing the sauce to thicken slightly.
Serve and Garnish: Remove from heat and serve the Cajun Alfredo sauce over pasta, vegetables, or your favorite dish. Garnish with fresh parsley before serving.
Substitutions and Add Ins
Substitutions and Add-Ins
Substitutions:
Cashews: Use raw sunflower seeds or blanched almonds if cashews are not available.
Unsweetened Soy Milk: Substitute with almond milk, oat milk, or unsweetened coconut milk.
Nutritional Yeast: Replace with grated vegan parmesan or omit for a milder flavor.
Onion: Use shallots or leeks as an alternative for a different flavor twist.
Olive Oil: Replace with avocado oil or grapeseed oil for a neutral-tasting option.
Add-Ins:
Protein: Add chicken, andouille sausage, shrimp, sautéed tofu, tempeh, or chickpeas for extra protein.
Vegetables: Include sautéed mushrooms, bell peppers, spinach, zucchini noodles, or kale for additional nutrition.
Spices: Increase the Cajun heat by adding cayenne pepper or red pepper flakes.
Herbs: Add fresh thyme or oregano for an extra herbal boost.
Serving Suggestions
Enjoy this Creamy Cajun Alfredo Sauce many ways!
Pasta: Toss the Cajun Alfredo sauce with your favorite pasta (like fettuccine, penne, spaghetti, or linguine pasta) for a creamy, spicy main dish. Reserve some pasta water to adjust the sauce consistency if needed. Add chicken or shrimp the the dish for more protein! Check out my Cajun Shrimp Alfredo recipe here!
Vegetable Bowl: Drizzle the sauce over steamed, roasted, or sautéed vegetables like broccoli, cauliflower, or zucchini for a hearty veggie-forward meal.
Grain Bowl: Pour the sauce over quinoa, rice, or farro and top with fresh veggies, crispy tofu, or chickpeas for a filling, protein-packed bowl.
Dipping Sauce: Use the sauce as a dip for breadsticks, garlic bread, or crispy roasted potatoes.
Casserole: Layer the Cajun Alfredo sauce into a baked pasta or vegetable casserole for a creamy, flavorful twist.
Storage Suggestions
Store the Cajun Alfredo sauce in an airtight container in the refrigerator for 3-4 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk, water or plant-based milk to restore its creamy texture.
Freezer Recipe: For longer storage, freeze the sauce in a freezer-safe containers for up to 3 months. Thaw in the refrigerator overnight before reheating.
Soak the Cashews: If you haven’t already, soak the raw cashews overnight or in hot water for at least 30 minutes. Drain and set aside.
Sauté the Onion and Garlic: Heat a drizzle of olive oil in a pan over medium-high heat. Add the chopped onion and sauté for 3-5 minutes until soft and translucent. Add the minced garlic and cook for another minute. Remove from heat.
Blend the Cashew Sauce: In a high-speed blender, combine the soaked cashews, unsweetened soy milk, nutritional yeast, lemon juice, sautéed onion and garlic, salt, black pepper, and nutmeg (if using). Blend on high until the sauce is completely smooth and creamy. Taste and adjust seasonings as needed.
Sauté Carrot & Celery: Sauté carrot and celery for 3-4 minutes until tender-crisp.
Toast Cajun Spices: Toast Cajun seasoning, garlic powder, and onion powder in the pan for 30-60 seconds.
Add Cashew Alfredo Sauce: Pour blended sauce into pan, stir with veggies and spices, and cook for 2-3 minutes until warmed.Pour it over pasta, shrimp, or veggies for a creamy, spicy kick.
Notes
Thinner Sauce: If the sauce is too thick, add small amounts of water, broth, or soy milk to thin it out to your desired consistency.Extra heat: Add a splash of hot sauce, more cayenne pepper, or a pinch of red pepper flakes for more heat.
Who doesn’t love an easy, comforting bowl of instant ramen? Exactly, no one. That’s why I’ve come up with these 5 game-changing Shin Ramen hacks to elevate your favorite noodles.
These simple tweaks make Shin Ramen not only more filling but also tailored to meet your nutritional needs. In this post, I’ll walk you through five easy ways to transform instant ramen into a truly satisfying meal.
Here’s the lineup:
Veggies
Protein
Aromatic Oils
Fresh Flavors
Ramen Broth Upgrades
Each hack is simple yet delivers incredible flavor. Before we dive in, let me share a quick note on why Shin Ramen (Ramyun) is my go-to instant noodle of choice.
Shin Ramyun
Shin Ramyun is a soft and chewy noodle combined with a spicy broth creating the perfect instant ramen. Fair warning, it is a spicy broth, be warned!
The spicy flavor has beef, mushrooms, carrots, and peppers. A Nongshim product, this ramen is increasing in popularity in the US but Korea is one of the largest consumers of Shin Ramyun.
For more about my favorite ramen noodle check out Nongshim’s page all about Shin Ramyun.
Bump Up The Veggies
My favorite shin ramen hack is simple – add vegetables!
Whether it’s a scoop of kimchi, a 1/4 cup of frozen veggies, or a handful of leafy greens, veggies bring beautiful colors and flavors.
In my Vegan Kimchi Instant Ramen recipe, I add both frozen veggies and spicy kimchi. These veggies add green, red, and golden hues to my steaming bowl of noodles and broth. I love how the kimchi adds spicy-sour flavors, while the frozen veggies (peas, corn, and edamame) add buttery and sweet pops to every bite.
Pack in the Protein
Adding protein to your shin ramen bowl is a scientifically proven way to increase that feeling of satiety (or fullness). Getting sufficient protein is also critical if you do 150 minutes of moderate-intensity activity per week or are just being an active human.
Some of my favorite protein additions include:
Roasted Chicken
Baked or Stir-fried Tempeh
Baked, Stir-fried, or Silken Tofu
High-protein veggies such as edamame, peas, and beans
Another protein option you probably didn’t think of is A protein-packed noodle!
Feeding multiple people with your instant ramen recipe? Add Shin ramen and some other protein-packed noodles all in the same pot! Who says you can’t use 2 different noodles?
If you are on a high-protein diet, it does not get much easier than making instant ramen that starts with 20+ of protein per package. Immi Instant Ramen is 100% plant-based and packed with protein.
They have yummy flavors such as Black Garlic “Chicken”, Tom Yum “Shrimp”, and Spicy “Beef”. My favorite flavor is the Tom Yum (Shrimp).
Add Aromatic Oils
Aromatic oil is the finishing oil one might drizzle over hot broth and ramen noodles. The definition of Aromatic oil is an oil that has been cooked with other ingredients and thus takes on those flavors.
Examples of aromatic oils:
Garlic oil
Chili oil
I also like to use toasted sesame oil. While this technically is not an “aromatic oil” it is loaded with a lovely and nutty sesame flavor and is an easy addition to any instant ramen bowl.
Include Fresh Flavors
Now that you have added your aromatic oils, it is time to think about some other aromatics and flavors.
Try adding the following fresh flavors to your instant noodles:
Fresh herbs & scallions
Nori
Soy sauce & fish sauce
Rice wine vinegar
Peanut butter
Ginger
Citrus
Kimchi & pickled vegetables
Follow your taste buds and you can’t go wrong.
Bonus flavors: Add a little Kewpie mayo or cheese to your ramen bowl. This shin ramen hack makes super creamy ramen bowls.
The Last Shin Ramen Hack – Ditch the Seasoning Packet
I saved this upgrade for last because, in all honestly, sometimes I do opt for the seasoning packet added to the water. Hey, it’s tasty! Usually, I’ll only use a portion of it and add some other little additions of my own.
Below are some examples of broths you might make for your quick and easy at-home ramen.
Veggie scraps broth – boiling then straining veggie scraps from your freezer or another meal/dish
Homemade Chicken broth – using the carcass of a rotisserie chicken with some veggies such as onions, carrots and celery
And to doctor up store-bought veggie or chicken broth I might:
Add some miso paste to your instant ramen.
You can use broth from a box or bouillon, and some grocers even have ramen soup broth ready to go in a box, like this Organic Ramen Broth from Imagine.
Drop in some peanut and fish sauce for some Thai-inspired slurping.
Plop some curry paste and coconut milk for a coconut curry broth.
More on Ramen Broth
You can even make a Traditional Japanese Cuisine Ramen Broth. Note that this is a time-consuming process but also a work of art. There are different classifications of broth, Shio (salt) Shoyu (soy sauce), miso (fermented bean paste), and tonkotsu (pork).
For a basic (not traditional) yet quick broth, you can use some chicken or vegetable stock with some garlic, onion, and ginger powder, perhaps a little soy sauce, maybe some peanut butter, or even some chili peppers or hot sauce. You can get creative here.
Panera Thai Chicken Soup Recipe: A High Protein Flexitarian Recipe
Craving something cozy and flavorful for those cold-weather days? This easy and vegan recipe for Thai-Style Chicken Soup is the perfect soup!
With just a few steps, you’ll have a spicy-sweet coconut broth packed with tender chicken and fresh veggies that’s ideal for busy weeknights.
This recipe is inspired by Panera Bread’s beloved Thai Chicken Soup that has been discontinued and is no longer available on their menu. This soup is a deliciously hearty dish you can whip up with simple ingredients from your grocery store.
Why I love This Recipe
You can poach or roast your own chicken breast or thighs, shred, and add to the soup if you prefer.
Flexitarian-Friendly – This recipe is perfect for those following a flexitarian lifestyle! With easy swaps like plant-based chicken and vegetable broth, it’s simple to make this dish fully vegan or adapt it to suit various dietary preferences. You can poach or roast your own chicken breast or thighs, shred, and add to the soup if you prefer.
Healthy – Loaded with colorful vegetables, protein, and a broth rich in nutrients, this soup is a nourishing choice that keeps you satisfied. I add soy curls for additional protein and fiber.
Quick to Prepare – Perfect for those times when you need a comforting meal in under an hour, making it a go-to for last-minute dinners. This recipe is for ease and convenience on busy nights.
Easy – Minimal prep and simple ingredients make this recipe super accessible, even on the busiest days. Just chop, simmer, and enjoy!
Meal Prep-Friendly – This soup stores well, so you can make a big batch and enjoy leftovers throughout the week. It even freezes beautifully!
Tools
Here’s what you’ll need to make this Thai-inspired soup:
Cutting Board – Essential for prepping the veggies and herbs.
Chef’s Knife – For slicing, dicing, and mincing ingredients like bell peppers, onions, and ginger.
Large Pot – A heavy-bottomed pot works best for simmering the soup and combining all the flavors.
Wooden Spoon or Spatula – This is used to stir the aromatics and ensure the ingredients are well mixed.
Measuring Spoons and Cups – To accurately portion out spices, sauces, and liquids.
Tongs or Slotted Spoon – Useful for adding or removing the vegan chicken or noodles.
Ingredients
Coconut Oil – A base for sautéing the vegetables, adding richness and a subtle coconut flavor.
Shiitake Mushrooms, sliced – Adds earthy flavor and satisfying texture.
Red Bell Peppers, thinly sliced – Provides sweetness and a pop of color.
Carrot, julienned, or thinly sliced – Adds a hint of natural sweetness and extra nutrients.
Onion, diced – A classic base for building flavor.
Vegan Red Curry Paste – Use a vegan brand such as Thai Kitchen or make it homemade.
Fresh Ginger, minced – Brings warmth and a touch of zest.
Garlic, minced – Enhances the depth of flavor with a hint of spice.
Lemongrass Paste – Adds a citrusy brightness that complements the coconut and curry.
Vegetable Broth (or Chicken Broth) – The savory base of the soup.
Full-Fat Coconut Milk – Creates a creamy, rich broth with a subtle coconut flavor.
Water (omit if not adding soy curls) – Adjust the consistency to your preference.
Soy Sauce – Adds a touch of umami and saltiness.
Fish Sauce (omit or use a vegan fish sauce if needed) – Brings authentic Thai-inspired flavor to the broth.
Honey (or maple syrup for a vegan option) – Balances the spice and acidity.
Meatless Chick’n or Pre-cooked Rotisserie Chicken – I love using frozen Daring or Gardein plant-based chicken alternatives. If preferred, use shredded rotisserie chicken for a classic version.
Soy Curls (optional) – I added soy curls for additional protein. They have a neutral flavor and will absorb all the flavors of the broth. Once rehydrated, they also have a chewy and satisfying texture similar to shredded chicken.
Fresh Lime Juice – Adds brightness and enhances the flavors in the broth.
Rice Noodles – A light, tender addition that absorbs the flavors of the soup.
Fresh Spinach – Adds vibrant color and extra nutrients, wilting beautifully into the broth.
Green Onion sliced provides a fresh, mild onion flavor.
Fresh Cilantro, chopped (for garnish) – Adds a burst of herbal freshness to each bowl.
Ingredient Substitutions
Vegan Chicken and Soy Curls – Swap with mushroom broth for added depth, or use water with a vegetable bouillon cube. For a flexitarian option, you could also use chicken broth. – Substitute with olive oil or avocado oil for a similar cooking base.
Vegetable Broth – Swap with mushroom broth for added depth, or use water with a vegetable bouillon cube. You could also use chicken broth as a flexitarian option.
Cilantro – Substitute with fresh basil leaves or green onions for a different garnish.
Fresh Spinach – Kale, baby bok choy, or even Swiss chard make great alternatives for the leafy greens.
Full-Fat Coconut Milk – Use light coconut milk for a lighter version or even cashew cream for added richness.
Fresh Ginger – Substitute with ginger paste or 1/2 tsp ginger powder.
Honey – Use brown sugar, maple syrup, or agave as a sweetener alternative.
Red Curry Paste – Green or yellow curry paste can work as flavorful substitutes, though they may slightly alter the soup’s color and flavor.
Step-By-Step Instructions
Step 1: Sauté Veggies
In a large pot over medium-high heat, add the coconut oil. Once hot, add the onion, mushrooms, red bell pepper, and carrot. Sauté for 7-10 minutes until the vegetables begin to soften.
Step 2: Add Curry Paste and Aromatics
Reduce the heat to medium-low heat. Stir in the red curry paste, ginger, garlic, and lemongrass paste. Cook for 2-3 minutes, stirring occasionally until fragrant.
Step 3: Add Broth, Coconut Milk, and Soy Curls
Increase the heat to medium and pour in the vegetable broth and creamy coconut milk. Add 1-2 cups of water to help rehydrate the soy curls, adjusting based on your desired soup thickness. Add the soy curls directly to the pot and bring the mixture to a gentle simmer. This allows the soy curls to soften and absorb the rich flavors of the broth as they cook.
Step 4: Season the Broth
Add the soy sauce, fish sauce, and honey. Stir well, taste, and adjust sweetness or saltiness as needed.
Step 5: Cook The Rice Noodles
While the soup is simmering, cook the rice noodles according to the package instructions in a separate pot. Drain and set aside.
Step 6: Add Chicken
Stir in the shredded chicken. Simmer until the chicken is heated through, about 5 minutes.
Step 7: Add Fresh Ingredients
Just before serving, stir in fresh spinach and lime juice, allowing the spinach to wilt.
Step 8: Serve and Garnish
Divide the cooked rice noodles into bowls. Ladle the hot soup over the noodles and garnish with sliced green onions, chopped cilantro, and lime wedges.
This Recipe In A Slow Cooker
You can also make this delicious Thai-inspired vegan chicken soup in the slow cooker!
Here’s a quick how-to:
Prep the Ingredients – Add the coconut oil, mushrooms, red bell pepper, carrot, onion, ginger, garlic, and lemongrass paste directly into the slow cooker.
Add Broth and Seasonings – Pour in the vegetable broth, water, coconut milk, soy sauce, vegan fish sauce (or extra soy sauce), and maple syrup or agave. Add red curry paste and stir to combine.
Cook on Low or High
Low: Cook on low for 6-8 hours.
High: Cook on high for 3-4 hours.
Add Vegan Chicken and Noodles – During the last 30 minutes of cooking, stir in the vegan chicken, soy curls, and rice noodles, then cover and cook until the noodles are tender.
Add Fresh Spinach and Lime Juice – Right before serving, stir in the fresh spinach and lime juice. Allow the spinach to wilt, then taste and adjust the seasonings.
Serve and Garnish – Ladle the soup into bowls and garnish with green onions and cilantro.
Serving Suggestions
To serve this Thai-inspired soup, you can choose between a few different options:
All Together – For a quick, one-pot serving, ladle the soup with noodles, vegan chicken, vegetables, and broth all together into bowls. This method is fast and captures all the flavors in each spoonful.
Separate the Noodles – If you prefer to keep the noodles’ texture and prevent them from getting too soft, cook them separately and add them to each bowl before ladling the soup over top. This keeps the noodles in perfect form and adds a lovely layered presentation.
Add Vegan Chicken Last – For the best texture, add the vegan chicken directly to the soup near the end of cooking to keep it tender and flavorful.
Storage Suggestions
To store any leftover Thai-inspired soup, allow it to cool completely, then transfer it to an airtight container.
Refrigerator – Store in the fridge for up to 3-4 days. When reheating, add a splash of broth or water to maintain the soup’s consistency.
Freezer – For longer storage, pour the cooled soup into a freezer-safe airtight container, leaving some space at the top for expansion. It can be frozen for up to 2-3 months. Thaw in the fridge overnight before reheating on the stovetop or in the microwave.
For best results, you may want to store the noodles separately to keep their texture intact when reheating.
In a large pot over medium-high heat, add the coconut oil. Once hot, add the onion, mushrooms, red bell pepper, and carrot. Sauté for 7-10 minutes until the vegetables begin to soften.
Step 2: Add Curry Paste and Aromatics
Reduce the heat to medium-low heat. Stir in the red curry paste, ginger, garlic, and lemongrass paste. Cook for 2-3 minutes, stirring occasionally until fragrant.
Step 3: Add Broth, Coconut Milk
Increase the heat to medium and pour in the vegetable broth and creamy coconut milk. Add 1-2 cups of water to help rehydrate the soy curls, adjusting based on your desired soup thickness.
Step 4: Season the Broth, and Soy Curls
Add the soy sauce, fish sauce, and honey. Stir well, taste, and adjust sweetness or saltiness as needed.
Add the soy curls directly to the pot and bring the mixture to a gentle simmer. This allows the soy curls to soften and absorb the rich flavors of the broth as they cook.
Step 5: Cook The Rice Noodles
While the soup is simmering, cook the rice noodles according to the package instructions in a separate pot. Drain and set aside.
Step 6: Add Chicken
Stir in the shredded chicken. Simmer until the chicken is heated through, about 5 minutes.
Step 7: Add Fresh Ingredients
Just before serving, stir in fresh spinach and lime juice, allowing the spinach to wilt.
Step 8: Serve and Garnish
Divide the cooked rice noodles into bowls. Ladle the hot soup over the noodles and garnish with sliced green onions, chopped cilantro, and lime wedges.
Create an easy date night meal with this Homemade Lobster Ravioli Sauce Recipe for store-bought lobster ravioli. This is an easy recipe that is perfect for a special occasion or just an easy weeknight meal.
Tools
Pasta Pot
Saute pan
Silicone spatula
Measuring cups and spoons
Zester
Ingredients
We have quite a few ingredients but this simple recipe uses simple ingredients that are easy to find.
In addition to Cooked Lobster Ravioli you will need:
Butter – I use unsalted butter to adjust the amount of salt I use.
Garlic
Shallot
Rosemary
White wine – any dry white wine
Heavy cream – I only use 1/4 cup for a lighter option however, you can use more heavy cream if you prefer.
Reserved pasta water from cooking the ravioli. This helps to make a super thick and creamy sauce.
Lemon – Fresh lemon juice and zest
Parmesan
Red pepper flakes
Salt and black pepper
Fresh herbs such as fresh basil, parsley, or fresh chives.
Substitutions and Other Great Options
Store-Bought Lobster Ravioli:
Swap the lobster ravioli with seafood ravioli or any other store-bought fresh ravioli variety for convenience. For a special touch, try making homemade lobster ravioli. Want a plant-based option? Use a vegan mushroom ravioli and pair it with a dairy-free sauce (see below).
White Wine:
You can easily replace white wine with chicken stock, vegetable broth, fish stock, or chicken broth for a non-alcoholic option that still adds depth of flavor.
Fresh Herbs:
Suppose you want to change the herbal note, swap rosemary for thyme or fresh tarragon. Thyme adds a subtle earthiness, while tarragon brings a delicate anise flavor that pairs wonderfully with seafood.
Step-by-Step Instructions
Step 1: Cook the ravioli
Cook the lobster ravioli according to the packaging instructions. Once done, drain and set aside, reserving about 1/2 cup of pasta water.
Step 2: Melt butter
In a large skillet over medium heat, melt the butter. Add the minced garlic, diced shallot, and rosemary sprigs. Cook until fragrant and the shallot is softened about 2-3 minutes.
Step 3: Deglaze pan with white wine
Step 3: Deglaze with wine
Add the white wine (or broth) and let it simmer for 2-3 minutes to reduce slightly.
Step 4: Add Cream
Step 4: Add the cream
Stir in the heavy cream and bring the sauce to a gentle simmer. Let it cook for 5-7 minutes, stirring occasionally, until it thickens.
Step 5: Flavor The Sauce
Step 5: Flavor the sauce
Add the grated Parmesan cheese, lemon juice, lemon zest, and red pepper flakes (if using). Stir until the cheese is melted and everything is well combined. Taste and adjust the seasoning with salt and pepper as needed.
Step 6: Add the ravioli
Gently add the cooked ravioli to the sauce, tossing lightly to coat them evenly. If needed, use a splash of reserved pasta water to adjust the sauce consistency. Let the ravioli warm in the sauce for 1-2 minutes.
Garnish with fresh parsley or chives.
What To Serve With Ravioli
Some of my favorite ways to serve this recipe include:
With a Side of Veggies
Pair the ravioli with simple sauteed green beans or roasted asparagus and cherry tomatoes for a vibrant, fresh contrast that balances the richness of the sauce.
As a Main with a Fresh Salad
Serve the lobster ravioli as a satisfying main dish, complemented by an simple side salad with your favorite veggies drizzled with a little oil and vinegar, or even a crisp Kale Caesar Salad.
Fresh tomatoes, mozzarella (or burrata), and basil pair well with this easy Lobster Ravioli recipe with sauce.
BONUS! Top This Recipe with Extra Lobster
Take the indulgence up a notch by topping the ravioli with cooked lobster or crab meat, adding an extra burst of lobster flavor, protein, and elegance.
Storage
Place the sauce in an airtight container. It will last in the refrigerator for 3-4 days.
Dairy-Free Adjustments
To make this sauce dairy-free, replace the following ingredients:
Butter: Swap with dairy-free butter or olive oil for a smooth, rich base.
Heavy Cream: Substitute with full-fat coconut milk, cashew cream, or oat cream to maintain the creamy texture. Coconut milk adds richness, while cashew cream provides a neutral flavor.
Parmesan Cheese: Use dairy-free Parmesan or add nutritional yeast for a cheesy, umami boost without dairy.
Cook the lobster ravioli according to the packaging instructions. Once done, drain and set aside, reserving about 1/2 cup of pasta water.
Step 2: Melt butter
In a large skillet over medium heat, melt the butter. Add the minced garlic, diced shallot, and rosemary sprigs. Cook until fragrant and the shallot is softened about 2-3 minutes.
Step 3: Deglaze with wine
Add the white wine (or broth) and let it simmer for 2-3 minutes to reduce slightly.
Step 4: Add the cream
Stir in the heavy cream and bring the sauce to a gentle simmer. Let it cook for 5-7 minutes, stirring occasionally, until it thickens.
Step 5: Flavor the sauce
Add the grated Parmesan cheese, lemon juice, lemon zest, and red pepper flakes (if using). Stir until the cheese is melted and everything is well combined. Taste and adjust the seasoning with salt and pepper as needed.
Step 6: Add the ravioli
Gently add the cooked ravioli to the sauce, tossing lightly to coat them evenly. If needed, use a splash of reserved pasta water to adjust the sauce consistency. Let the ravioli warm in the sauce for 1-2 minutes.Garnish with fresh parsley or chives.
Notes
Nutrition facts are estimated based on available ingredient data and preparation. Actual values may vary based on ingredients, measurements, and cooking methods used.For precise nutritional information, consult a registered dietitian or use your preferred nutrition calculator.
This inspired dish, japanese glass noodles recipe (Harusame) is a new mealtime staple. It’s quick and easy to prepare, while also nutritious and delicious.
My GlassNoodle Salad recipe is inspired by a local takeout spot that closed in my area. I loved their Vermachelli Noodle Salad, so much so, I keep coming up with different delicious varioations of this recipe.
To make a Harusame inspired Glass Noodle Salad, you need some fresh veggies, 1 or 2 herbs, glass noodles, and a savory sauce of dark soy sauce, rice vinegar, sesame oil, and honey. Depending on my mood I’ll whip up different sauces from a harusame-inspired sauce to Nuoc Cham Sauce to peanut sauce.
If it is your first time experimenting with glass noodles in the kitchen this will be one of your favorite new recipes!
Why You Will Love This Japanese Glass Noodles Recipe
This recipe is easy to make and a versatile dish. You will want to create this every week. This recipe is:
Nutrient-Packed: This salad is full of fiber from the glass noodles and veggies. Moreover, fiber is essential for maintaining a healthy digestive system. This is a great recipe for adding lots of veggies to your day.
Quick and Easy: This is a quick and easy recipe because it is easy to throw together and can be ready in under 30 minutes!
Versatile: This recipe can be inspired by Japanese noodles, Vietnamese noodles, Thai noodles, or Korean noodles. It can be made into a vegan or vegetarian version. It makes for a great main dish or side dish.
Makes Great Leftovers: This recipe might be even better when eaten the next day.
Now, let’s dive into the ins and outs of why I love this recipe, the recipe ingredients, how I make this Glass Noodle Salad, and more information on one of my favorite noodles, Glass noodles.
The Ingredients in This Glass Noodles With Vegetable Recipe
Glass Noodles
Chewy Glass noodles have many names, sometimes sweet potato noodles or Harusame noodles. You can find these noodles at Asian grocery stores or online.
Don’t have Glass Noodles? No worries, you can substitute with another kind of noodles, such as spaghetti, ramen, cellophane noodles, or rice noodles. Sweet potato starch noodles have a chewy texture and are bland with a bit of starchiness. They do not taste like a sweet potato.
The Veggies!
Here are the veggies I used, but feel free to use your favorites!
Grated Carrots: I like to use grated carrots for a light texture, flavor distribution, and sauce adherence.
Chopped Salad Greens: Chopped salad greens means every bite is full of greens.
Cucumber: Half-moon slices make for the perfect bite-size delicate cucumber.
The Garnish: Green Onion, Cilantro, and Peanuts: The garnish for this dish adds flavor, texture, and brightness.
Harusame Inspired Savory Sauce: Dark soy sauce, rice vinegar, sesame oil, and honey.
Optional Add-ins: Some other optional ingredients include baby spinach, red bell pepper, shiitake mushrooms, or sesame seeds.
How to Make Glass Noodles With Vegetables Recipe
Step 1: Prepare the Noodles and Vegetables
Cook the Noodles: Follow the package instructions to cook the glass noodles. Once cooked, allow them to cool slightly.
Arrange the Salad: In a large mixing bowl, place the cooked and slightly cooled noodles. Add the prepared colorful vegetables, arranging them evenly over the noodles.
Step 2: Make the Savory Sauce
Whisk the Sauce: In a small bowl, combine dark soy sauce, rice vinegar, sesame oil, and honey. Whisk together until well blended.
Step 3: Finish the Salad
Top with Fresh Herbs and Nuts: Sprinkle the salad with freshly cut cilantro, green onion, and chopped peanuts.
Drizzle with Nuoc Cham Sauce: Right before serving, drizzle the salad with your savory sauce.
Step 4: Add Protein (Optional)
Choose Your Protein: For a more filling meal, consider adding your protein of choice. Options include baked tofu, pressure-cooked chicken breasts, or grilled shrimp. Add the prepared protein to the top of your salad, and enjoy!
More Glass Noodle Salad Recipe Ideas!
Some other recipes that include glass noodles include:
Korean Japchae Noodles: You can even make a variation of Vietnamese vermicelli noodle salad with glass noodles. Often found in Korean restaurants these Korean glass noodles are made with red bell peppers, beef, and onions. Keep it a vegetarian japchae by using tofu instead of meat.
Vietnamese-inspired noodle salad with Nuoc Cham Sauce: In a small bowl, whisk together the sugar into 3 tbsp water. Stir in the lime, fish sauce, sweet chili sauce, garlic, and bird’s eye chilis.
Glass Noodles with Peanut Sauce: Toss your glass noodles in a simple, flavorful peanut sauce for a delicious and savory meal.
FAQ: Glass Noodles
What are they: Glass noodles are made from the starch of mung beans, sweet potatoes, or tapioca. They are translucent in appearance when cooked.
These noodles are often sold dried. To rehydrate just soak the noodles in hot water or add to boiling water for 3-5 minutes (or per package instructions.)
Where to buy Glass Noodles: If you are lucky, your local grocer might sell them in the International Food Section. Also, you can find glass noodles in International and Asian Markets.
However, I live in a small town, so I purchase my glass Noodles off Thrive, but they can also be purchased off Weee! or Amazon.
How to use Glass Noodles: Glass noodles are versatile. Use them in stir-fries, soups, rice paper rolls, and salads. They absorb the flavors of the other ingredients in the dish prepared. Oh, and they are a gluten-free food!
Like This Recipe? More Recipes On The Addy Bean
Below are a few other recipes of mine you may enjoy.
Japanese Inspired Glass Noodles with Vegetables Recipe
Sarah Harper MS, RD, LDN
This Japanese Inspired Glass Noodles with Vegetables Recipe will be a new favorite. Inspired by one of my favorite Japanese Noodle dishes, Harusame, this salad is bright, refreshing, nutritious and delicious.
1 cupcilantro, choppedor other soft herbs like basil, mint etc
2scallions, thinly sliced
Instructions
Step 1: Prepare the Noodles and Vegetables
Cook the Noodles: Follow the package instructions to cook the glass noodles. Once cooked, drain and allow them to cool slightly.
Arrange the Salad: In a large mixing bowl, place the cooled noodles. Add the grated carrots, chopped salad greens, and cucumber slices. Toss gently to combine.
Step 2: Harusame Sauce
Whisk the Sauce: In a small bowl, combine the dark soy sauce, rice vinegar, sesame oil, and honey. Whisk together until the ingredients are well blended and the sauce is smooth.
Step 3: Finishing the Salad
Top with Fresh Herbs and Nuts: Sprinkle the salad with green onions, fresh cilantro, and chopped peanuts for added flavor and texture.
Drizzle with Harusame Sauce: Pour the Harusame sauce over the salad and toss until the noodles and vegetables are evenly coated.
Step 4: Add Protein (Optional)
Choose Your Protein: For a heartier dish, add your choice of protein. Options include baked tofu, pressure-cooked chicken breasts, or grilled shrimp. Arrange the protein on top of the salad.
Notes
Glass Noodles: You can purchase at some grocery store chains. I purchase my sweet potato glass noodles through Thrive Market. Glass Noodles are also available on Weee! and Amazon.
Ode to the most popular seafood in the United States. Here is my Grilled Shrimp on the barbie with a Lemon Garlic Butter Sauce, your new favorite grilling recipe.
Shrimp is, by far, the most consumed seafood product in the United States. Shrimp is delicious, versatile, and better yet, easy to cook with! Below, I’ll review how to make grilled shrimp, the sauce, some pairings, and some nutritional information about shrimp!
Why You Will Love This Recipe
This recipe is great for meal prepping for the week. I like to grill the shrimp on the weekend and make extra for shrimp salads, grain bowls, and sandwiches!
I love to make this recipe when the weather is nice! I love to spend time outside, so if I can cook dinner outside that’s even better!
Tools
Metal skewers (wooden skewers work too) – if you don’t have skewers you can cook the shrimp on a grill pan or even in a cast iron skillet.
Tongs
Grill – charcoal grill or gas grill works
Serving platter
Ingredients
Shrimp – I use Wild Gulf Large or Jumbo Shrimp
Melted Butter – you could use olive oil
Spice mixture: Old bay seasoning, kosher salt, chili powder, cayenne pepper, onion powder, garlic powder, black pepper. If you don’t have old bay seasoning a cajun seasoning will suffice.
Garlic cloves
Fresh Lemon Juice
Fresh Parsley
Optional Ingredients: Hot Sauce, red pepper flakes, lime juice, brown sugar, soy sauce, or even some lemon zest.
Step – By – Step Instructions
I usually like to keep a pound of raw shrimp in the freezer. Shrimp is super quick to thaw and easy to cook healthy recipes. From beginning to end, anyone can whip up a shrimp dinner in less than an hour.
Step 1: Prepping Shrimp
To thaw shrimp, take it out of the freezer and dump it into a large bowl. Place the bowl in the sink and run cold water over the shrimp. The shrimp will be thawed out in 15-20 min
Step 2: Cooking Shrimp
To cook this recipe you need a hot grill. Then, all you need to do is to skewer the shrimp and lay them on the grill. Flip the shrimp skewers halfway through and take them off when they are pink and curled in a “C” shape!
Enjoy the grilled shrimp alone, with my Garlic Lemon Butter Sauce, or with a delicious dip! Perhaps something creamy, BBQ-y, or spicy!
How to Make The Sauce
Okay, this is possibly the easiest sauce ever.
Microwave option: Add all the ingredients to a microwave-safe bowl and heat for a minute. Butter pops when melting in the microwave so make sure you cover your bowl!
Sharper Tip: I cover it with the paper wrapping my butter comes in.
Stove-top option: To make this sauce over the stove-top, add butter to the saucepan and melt over low heat. Once the butter is melted, add garlic salt, and pepper and continue to cook on medium-low heat for 5min. Cut the heat and your sauce is done!
Pairings with Grilled Shrimp with Lemon Garlic Butter Sauce
There are infinite possibilities of pairing this grilled shrimp with lemon garlic butter sauce. I like to make extra shrimp so I can make easy simple shrimp recipes during the week.
Plain alongside a delicious remoulade sauce: Think of this recipe as an easy homemade copycat Outback shrimp recipe.
Grilled Vegetables: I like grilled squash and peppers with my shrimp but any of your favorite veggies works! Potatoes in a foil pocket are delicious, crunchy, and creamy!
Air Fryer Potatoes: Include as many herbs as you would like. Once, I was eating pasta with a friend and they dumped almost the entire dried basil container in the sauce. Honestly, it was frickin’ good.
Rice: Shrimp and wild rice or white rice. Save a little of that garlic lemon butter and spoon it over top of your rice.
Salad: Eat this over top of a colorful green salad with a spritz from a lemon wedge. Some other great salad pairings include Yogurt Cilantro Lime Slaw or Greek Salad.
Beverages: Some great beverage pairings include a Frozen Strawberry Margarita, white wine, or my favorite, a Komchua Mocktail!
I LOVE Shrimp, But…
I love shrimp, I grew up eating shrimp on summer nights at the beach, but… from a sustainability point, I only enjoy shrimp every so often.
I’ve done some research into how to shop for sustainable shrimp and learned quite a bit!
When purchasing shrimp, stick with shrimp from North America, avoiding foreign imported shrimp. North American-caught shrimp is more likely to be caught sustainably. Specifically, Wild Gulf Shrimp is the best to buy due to its stricter management protocols. However, one 2014 report shows, that despite those stricter management protocols, the discard rate of other sea creatures from those shrimp trawls is still at 64%. You can also look for certifications like Monterey Bay’s Seafood Watch, Wild American Shrimp, or the Marine Stewardship Council.
Look for the Best Aquaculture Practices (BAP) label when purchasing Farm-Raised shrimp. The BAP makes sure the shrimp is raised without antibiotics and in the correct conditions to meet local environmental regulations.
Bottom Line:
Eat less shrimp and more sustainable seafood local to the region. For instance, purchasing from local fishermen and purchasing seafood like mussels, oysters, and clams can have a positive impact on our oceans and their ecosystems.
If you are interested in reading more about sustainable practices in the shrimp industry check out the references below.
