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VEGETABLE RAMEN #vegetarian #asianrecipes

VEGETABLE RAMEN #vegetarian #asianrecipes

Vegetable Ramen is a straightforward and simple to-make meatless Monday dinner all moment ramen darlings must attempt. (For you ardent carnivores, simply include your most loved meat, and you're likewise prepared to go!) Despite the awful press moment ramen gets about being unfortunate and for the most part terrible for you, it is irrefutably two things: 1) delectable and 2) shoddy!

I've thought of numerous inventive uses for moment ramen throughout the years, and this is one of them. Including crisp vegetables and hurling the sodium and MSG-loaded flavor bundle makes this rendition of moment noodles progressively excusable, isn't that so? It's unquestionably a stage up from my more youthful years when I would feel hungry returning home after school and eat the moment ramen straight out of the bundle. For every one of the general population that have eaten ramen this way– you hear what I'm saying; and for every one of the general population who haven't– you don't have the foggiest idea what you're absent!

How about we return to how heavenly this Vegetable Ramen dish is and that it is so natural to make. The particular wavy surface and kind of moment noodles truly makes this dish, and you can't contend with the effortlessness of the fixings. Truth be told, I wager you have all that you need in your kitchen at the present time! Don't hesitate to sub veggies in and out per your taste and what you have close by.

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VEGETABLE RAMEN #vegetarian #asianrecipes


  • 2 packages instant noodles
  • 1 tablespoon soy sauce
  • 1 teaspoon dark soy sauce
  • 1 teaspoon oyster sauce (optional for vegetarians)
  • ½ teaspoon sugar
  • ½ teaspoon sesame oil
  • Fresh ground white pepper
  • 2 tablespoons canola oil
  • 2 cloves garlic, sliced
  • ¼ cup sweet red bell peppers or Holland chilies, julienned
  • 5 fresh shiitake mushrooms, sliced
  • 1 medium carrot, julienned
  • 1 ½ cups shredded cabbage
  • 1 tablespoon Shaoxing wine
  • 1 cup snow peas, cut in half at an angle
  • 1 cup fresh mung bean sprouts
  • 2 scallions, split and cut into 2-inch pieces


  1. Open the instant ramen and discard the flavor packet. Bring 6 cups of water to a boil. Add the noodles and cook for about 45 seconds to a minute, using chopsticks or a fork to stir occasionally. You want to just rehydrate the ramen until it breaks up from its rectangular form. It's important not to cook the ramen fully in this step! Once the ramen is rehydrated, immediately drain the noodles in a colander and rinse under cold water to stop the cooking process and get rid of the excess starch.
  2. Combine soy sauces, oyster sauce, sugar, sesame oil, and white pepper in a bowl and set aside. Heat your wok over high heat, and add oil and garlic. Immediately add the peppers, mushrooms, carrots, and cabbage, and stir fry for 1 minute. Next, add the Shaoxing wine and stir-fry for another 15 seconds.
  3. Next, add in the cooked noodles, pulling them apart if they are stuck together. Pour the soy sauce mixture evenly over the noodles. Stir-fry for about 20 seconds using a scooping motion until the sauce is well distributed. Add in the snow peas, bean sprouts, and scallions. Mix well for another minute and serve!

For more detail : bit.ly/2VjfYq6

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