Skip to main content

Hebni Nutrition Consultants, Inc.

Hebni Nutrition Consultants, Inc. (Hebni) is a community based, non-profit (501 (c)(3)) agency formed in 1995 to educate high-risk, culturally diverse populations about nutrition strategies to prevent diet-related diseases. In their early beginnings, the Partners of Hebni developed intervention programs and educational tools such as the “Soul Food Pyramid” and “Sisters: Take Charge of Your Health” which address populations, who are at high risk for poor health outcomes. Hebni’s programs serve populations who may be at-risk for cardiovascular disease, cancer, diabetes and obesity.

Year to Date (2022)

  • Nutrition Classes

    30

  • Volunteer Hours

    50 hours

  • Meals Provided

    300

We have the power to improve lives. Generosity has the ability to unite and heal our community in good times and bad. Together, we can heal.

Healthy Ramen Noodle Recipe

INGREDIENTS:

2 (3.5-ounce) packages instant ramen noodles, flavor packets discarded

1/3 cup beef stock

1/4 cup oyster sauce

1 tablespoon rice wine vinegar

1 teaspoon Sriracha, or more, to taste

1 tablespoon toasted sesame oil

1 pound lean ground beef

1 cup diced sweet onion

3 cloves garlic, minced

1 tablespoon freshly grated ginger

2 green onions, thinly sliced

1/2 teaspoon toasted sesame seeds

DIRECTIONS:

  1. In a large pot of boiling water, cook ramen noodles until tender, about 3-4 minutes; rinse with cold water and drain well.
  2. In a medium bowl, whisk together beef stock, oyster sauce, rice wine vinegar, and Sriracha.
  3. Heat sesame oil in a large skillet over medium heat. Add ground beef and onion, and cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
  4. Stir in garlic and ginger until fragrant, about 1 minute.
  5. Stir in beef stock mixture, scraping any browned bits from the bottom of the skillet.
  6. Stir in ramen noodles until heated through and evenly coated in sauce, about 1-2 minutes.
  7. Serve immediately, garnished with green onions and sesame seeds, if desired.

 

OR (try this variation)

INGREDIENTS:

2 (3.5-ounce) packages instant ramen noodles, flavor packets discarded

1/3 cup chicken stock

1/4 cup oyster sauce

1 tablespoon rice wine vinegar

1 teaspoon Sriracha, or more, to taste

1 tablespoon canola oil

1 pound boneless, skinless chicken thighs, diced

1 1/2 cups small broccoli florets

1 cup diced sweet onion

1 cup diced red bell pepper

1 cup sliced shiitake mushrooms

3 cloves garlic, minced

1 tablespoon freshly grated ginger

2 green onions, thinly sliced

1/2 teaspoon toasted sesame seeds

DIRECTIONS:

  1. In a large pot of boiling water, cook ramen noodles until tender, about 3-4 minutes; rinse with cold water and drain well.
  2. In a medium bowl, whisk together chicken stock, oyster sauce, rice wine vinegar, and Sriracha.
  3. Heat canola oil in a large skillet over medium heat. Add chicken and cook until golden and cooked through, about 4-6 minutes; set aside.
  4. Stir in broccoli, onion, bell pepper, and mushrooms until tender, about 4-5 minutes.
  5. Stir in garlic and ginger until fragrant, about 1 minute.
  6. Stir in chicken stock mixture, scraping any browned bits from the bottom of the skillet.
  7. Stir in ramen noodles and chicken until heated through and evenly coated in sauce, about 1-2 minutes.
  8. Serve immediately, garnished with green onions and sesame seeds, if desired.
  • Nellie Robinson, Project Oasis Participant
    Nellie Robinson, Project Oasis Participant

    I had an A1C reading of 9.1.
    Ms. Gaines worked with me and encouraged me, and my A1C is now a 7.1!

Thank you to our generous sponsors:

  • Placeholder Logo
  • Placeholder Logo
  • Placeholder Logo
  • Placeholder Logo