Ramen Noodle With Vegetables Recipe
Are you looking for a quick, healthy dinner tonight? This Ramen Noodle With Vegetables Recipe is the perfect choice.
Equipment
- Large pot.
- Colander.
- Large skillet.
- Wooden spoon
- Chef’s Knife
- Cutting board
Ingredients
- 2 packs RAMEN NOODLES
- 1 cup BROCCOLI FLORETS
- 1/2 cup SLICED CARROTS
- 1/2 cup BELL PEPPERS
- 1/2 cup SNAP PEAS
- 3 tbsp SOY SAUCE
- 1 tbsp SESAME OIL
- 2 cloves GARLIC
- 1 tsp FRESH GINGER
- 1/4 cup VEGETABLE BROTH
Instructions
- Place your noodles in the large pot carefully. Do not let them drop or splash. Cover them with four inches of boiling water.
- Let the noodles sit for three minutes. Do not overcook them in the hot water. Drain them well using your large colander.
- Heat your large skillet over medium heat. Add a small splash of cooking oil. Let the oil get hot for one minute.
- Toss in your chopped garlic and fresh ginger. Stir them quickly so they do not burn. You will smell the aroma very soon.
- Add the broccoli, carrots, and bell peppers now. Cook them for about five minutes total. They should be tender but still a bit crunchy.
- Pour the soy sauce and broth into the pan. Stir everything together to coat the vegetables. Let the liquid bubble for a few seconds.
- Add the cooked noodles into the vegetable skillet. Toss them gently using your wooden spoon. Ensure every noodle is covered in sauce.
- Turn off the heat once everything is hot. Drizzle the sesame oil over the top. Serve the dish immediately in large warm bowls.
Notes
- Use fresh ginger for the best spicy flavor.
- Do not overcook noodles or they get mushy.
- Cut all vegetables into small, even bite-sized pieces.
- Add a splash of lime for extra brightness.
- Use low-sodium soy sauce to control the salt.
- Keep the heat high while stir-frying your vegetables.
- Add red pepper flakes if you want heat.
- Rinse noodles in cold water to stop cooking.