Rice Ramen Recipes

Mediterranean Bird's Nest with Marinated Dried Tomatoes, Olives and Cheese

Sun-dried tomatoes, olives, fresh basil and oregano; a mixture of summer squash and kale create a beautiful, easy to prepare, gourmet, vegetarian, gluten-free meal. 

birds nest.jpg


  • 2- 2.8 Ounce packages Organic Lotus Foods Millet and Brown Rice Ramen

  • 2 cloves organic garlic, sliced

  • 3 Tablespoons organic extra virgin olive oil

  • 1 ½ cups organic kale, sliced (tightly packed)

  • 1 cup organic summer squash, sliced in half moons

  • ¼ teaspoon sea salt

  • ¼ teaspoon organic ground black pepper

  • ¼ cup fresh chopped fresh organic basil

  • ¼ cup fresh chopped organic oregano

  • 1/2 cup grated Parmesan or Romano cheese

  • 2 organic marinated sun-dried tomatoes, sliced

  • 2 organic pitted kalamata olives, sliced


  1. Cook ramen noodles according to package. Drain and rinse ramen in cold water. Leave ramen to drain in a fine mesh drainer, while you sauté kale and squash.

  2. Heat up a 9 inch skillet over medium-high heat. Add 1 tablespoon extra virgin olive oil and garlic. Saute 2-3 minutes to flavor the oil with the garlic. Add and sauté the summer squash and kale for 3-5  minutes, or until the summer squash turns bright yellow and kale turns bright green and wilts slightly. Stir in salt and pepper. Taste and adjust the seasonings, if desired. Set aside while you fry the noodles.

  3. Heat up a 9 inch skillet over medium-high heat. Add 2 tablespoons extra virgin olive oil. Add cooked ramen noodles and shape them into 2 round rings/bird nests. Top each one with half of the fresh basil, oregano, and grated cheese. Fry for 3-5 minutes, or until golden brown on the under side. Flip over and fry for 2 minutes to lightly brown the other side. Remove from heat. Place half the sauteéd kale and summer squash in the center of each of the bird's nest. Garnish with sliced marinated sun-dried tomatoes and olives. Serve immediately.  

Further Information:

Serves 2.

Leslie Cerier, “The Organic Gourmet”, is an internationally recognized farm-to-table chef, recipe developer, author of six cookbooks, and educator. She specializes in local, seasonal, organic, vegetarian, vegan, and gluten-free cooking for health, vitality, and pleasure. www.lesliecerier.com