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Easy Ramen Noodle With Vegetables

A quick and delightful bowl of ramen noodles with colorful vegetables, perfect for a comforting meal in just 20 minutes.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 servings
Course: Lunch, Main Course
Cuisine: Asian, Japanese
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 packs ramen noodles (discard the seasoning packets)
  • 1 tablespoon vegetable oil
  • 1 cup bell peppers, sliced (any color)
  • 1 cup snow peas or snap peas
  • 1 cup mushrooms, sliced
  • 3 cups vegetable broth
  • 2 cloves garlic, minced
  • 1 inch piece ginger, grated
  • 2 green onions chopped (for garnish)
  • Soy sauce or tamari to taste
  • A sprinkle of sesame seeds (optional)

Method
 

Preparation
  1. Begin by boiling a pot of water and cooking the ramen noodles according to the package instructions. Drain and set aside.
  2. In a large pot or wok, heat the vegetable oil over medium-high heat. Add minced garlic and ginger, stirring for about 30 seconds until fragrant.
  3. Toss in the bell peppers, snow peas, and mushrooms. Stir-fry the veggies for about 4-5 minutes until they’re tender but still vibrant.
  4. Pour the vegetable broth into the pot and bring to a gentle simmer.
  5. Add the cooked ramen noodles to the pot, mixing gently to combine all the ingredients. Drizzle with soy sauce or tamari to taste, stirring to coat the noodles evenly.
  6. Ladle the ramen into bowls and garnish with chopped green onions and a sprinkle of sesame seeds if desired.

Notes

Customize your veggies, add protein for a heartier meal, or make it spicy with chili oil or sriracha. Timing is key to retain the veggies' crisp texture. Store leftovers in an airtight container for 2-3 days and reheat gently.