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!
Nutrition Facts
Ingredients
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.
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Continue Reading at Saltandbaker →Chef's 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.
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Reviews from the Original Source
Delicious meal that the whole family loved! I love any recipe that is packed with vegetables but still delicious enough that we go back for seconds. This one is definitely going in the dinner rotation.
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