• itslaurenofcourse

Vegetable Ramen

An effortless noodle dish packed with flavor and tons of vegetables!

 

Vegetable Ramen

Ramen - just the noodle (not one of those dreadful soup packets that has enough sodium per serving for a weekly intake) - is as easy to make as it is delicious to eat. Two reasons: quick and delicious! While the noodles cook for just a couple of minutes, julienned vegetables such as carrots, sugar snaps, broccoli, snow peas, peppers, and scallions are sautéed in a wok with garlic and oil. The cooked and drained noodles are added to the wok with a splash of soy sauce and some sesame oil and siracha. Serve the vegetable ramen as-is, or add some chopped peanuts and sliced flank steak...because It’s Lauren, of Course! You can leave out the steak and keep this a plant-based dream bowl. Any way you do it...delectable!


Equipment: cutting board; chef’s knife; measuring spoons; Japanese mandoline or julienne peeler (optional); stockpot; colander; wok; wooden spoon/spatula; tongs



"ILOC tip: Costco sells a delicious and nutritious two-ingredient gluten-free ramen made from organic millet and brown rice flours."

Ingredients: 10 ounces dried ramen (4 blocks)

2 tablespoons vegetable oil

2 garlic cloves, peeled finely minced

1 carrot, julienne ½ bell pepper, julienne ½ cup sugar snaps or snowpeas, julienne

½ cup thinly sliced broccoli florets

1 small bunch scallions, trimmed, sliced on bias (white and green)

2 tablespoons sesame oil

1 tablespoons soy sauce

1 tablespoon siracha (optional)

½ cup coarsely ground/chopped peanuts sliced steak or char siu (optional)


1. In a large pot, bring salted water to a boil and cook ramen according to the package. Strain the noodles, rinse with cold water, drain thoroughly, and set aside.


ILOC tip: Since you are going to toss the ramen in a wok after they have been boiled and drained, it is best to leave them a little chewy so that they can continue to cook will being stir-fried without losing their shape or desired texture. If you cook the noodles a little too long, they’ll become mushy and clump together in the wok. It’s all about technique, not torture!

2. Heat a wok over medium-high heat. Once hot, add the vegetable oil and swirl to coat the pan. Add the minced garlic and fry until fragrant, stirring constantly, about 30 seconds. Toss in the vegetables and sauté for 1-2 minutes, until crisp-tender, lowering the heat if necessary to sweat the vegetables without browning them.


3. Add the drained noodles to the pan and toss well with tongs to incorporate the sautéed vegetables. Drizzle with the sesame oil, soy sauce, and optional siracha and toss well to coat.


If you like your ramen a little spicy and have access to a Trader Joe's, try a tablespoon or two of the Chili Onion Crunch in place of the siracha for both a flavor and textural punch.

4. Divide among four bowls and top with chopped peanuts. Serve with sliced steak or char siu, if desired.


Makes 4 servings.


Sliced flank steak and some spicy kimchi are flavor-packed accompaniments to the vegetable ramen.

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