Ramen with Vegetables

Looking to pack more vegetables into your diet? This ramen with vegetables recipe is a great way to do that! It takes just 20 minutes to make! The subtle flavor of the sauce amplifies the flavors of the veggies in the best way, you're gonna love it!

Course Main Course

Cuisine American, Asian

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 116kcal

Author Whitney Wright

Ingredients

2 pkgs instant ramen noodles discard flavor packet
1 tablespoon olive oil
1/2 cup onion thinly sliced
2 garlic cloves minced
1 carrot julienned
1 cup broccoli cut into florets
1 small red bell pepper sliced
1 1/3 cups water
1.5 oz snow peas about 1/2 cup or so
1/2 cup cabbage thinly sliced
2 green onions sliced, for serving

Sauce

1 1/2 tablespoons soy sauce
1 tablespoon oyster sauce
2 teaspoons Hoisin sauce
2 teaspoons mirin
1 teaspoon fresh ginger grated
1/8 teaspoon red pepper flakes

Instructions

In a small bowl mix the sauce ingredients together. Set aside.
In a large skillet over medium/high heat add the olive oil. Once shimmering add the onions and garlic and cook for 3 minutes or until just barely translucent. Add the sauce, carrots, pepper, and broccoli and cook for 3-4 minutes, stirring occasionally. The broccoli should turn bright green in color and the peppers should soften slightly.
Add the water and snap peas to the skillet. Once simmering nestle the noodles in the center and let them sit for 1 minutes. Flip and cook for another 30 seconds. Use your wooden spoon and a fork to break the noodles apart and toss it with the vegetables.
Add the cabbage and toss, cooking for 1 minute or until the sauce coats the noodles and the noodles are cooked. Season with salt and pepper, to taste.
Garnish with green onions and serve immediately.

Notes

Mirin: a common ingredient in Japanese cooking and used in other Asian cuisines. Found in most large supermarkets.

Protein: You can add cut up chicken breast or chicken thighs if you want to add a meat. To do this, add about 6 oz of uncooked meat after you’ve cooked the onions. I’d then add the sauce and let the meat cook for 4-5 minutes then continue with the recipe. You can also garnish with some peanuts for added protein and flavor as well.

Ramen noodles: Any brand will work. If you don’t want to use ramen noodles you can sub with another dried noodle such as rice noodles. If you choose to use a noodle other than the ramen, cook the noodles separately and then add them to the mixture with a splash of water if needs be.

The noodles cook quickly, so be sure to watch them once they go into the pan so you don't overcook them and get mushy ramen.

Feel free to add more or less — or different — vegetables to the ramen with vegetables dish to accommodate you and your family's likings/preferences. Other vegetable options include edamame, lima beans, green beans, chopped zucchini, and bok choy.

Storing: Store in an airtight container in the fridge for 3 days.

Nutritional information is an estimate.

Nutrition