I don’t know about you, but sometimes, especially around the middle of the week, I lose steam to create a big effort dinner. And that’s when recipes like this come in so handy. These Easy Veggie Ramen Noodles are perfect for nights when you want something simple but still delicious. It’s surprising how fast this goes from just ingredients on the counter to a meal on the table. And a meal everyone loves and gets excited about because it’s like take-out but better, healthier for you, and can be made quicker than it takes to make the call and have it delivered to your door. Now that’s something to behold, right?
I first ogled at this recipe on Instagram and when I saw it was from the thefoodietakesflight, I knew it had to be good. Jeeca’s blog is fabulous and all of her posts make you want to get in the kitchen and try that recipe. They always turn out delicious and this one was no exception. And while all her stuff is vegan, don’t let that deter you if you’re all about the meat. There’s no shortage of flavor in her dishes and if you want, recipes like these noodles can be a great base for some chicken, beef or even shrimp. (Or tofu to still keep it vegetarian.)
I ended up using the original recipe as a base to build upon for a more veggie-loaded dinner. I added some broccoli, carrots, and thinly sliced (read: barely detectable) red bell pepper. I also changed the sauce up very slightly by decreasing the sweetness just a tad by thinning it out and increasing the amount of noodles. I opted for lime juice instead of lemon and added a tiny bit more sesame oil as I love the taste. The beauty of this dish is in the speed and simplicity so adding anything else just didn’t seem necessary and besides, it tastes pretty perfect just as is. With that said, it can absolutely be tailored and fiddled with to suit your tastes. You really can’t mess this up.
And the best part, these noodles really do hit the spot any time of year. Just change the veggies up for what’s in season or whatever you have and you’re set. Trust me, these made our take-out (or should I say lack of take-out) dreams come true on many a night. And just a tip, when I first made them, I realized too late I wasn’t going to have enough leftovers to make a second night’s meal as hoped. So, definitely double the recipe if you want a two-for-one dinner.
I hope you’ll give these a try. Your middle of the week cooking slump will never taste better. And if you do, please let me know down in the comments or tagged on Insta. Have a great rest of the week!
Easy Veggie Ramen Noodles
Ingredients
- 3 (70g each) ramen "bricks"
- 3 medium carrots, peeled & cut into matchstick-size
- 1 small red bell pepper, seeded & cut into matchstick-size *optional
- 2 cups broccoli, cut into florets
- 2 green onions, finely chopped (for garnish)
- 1-2 tbsps sesame seeds (for garnish)
For the sauce:
- 3/4 cups water
- 1/4 cup soy sauce (reduced sodium)
- 2 tbsps maple syrup or honey
- 1 tbsp toasted sesame oil
- 1 1/2 tsps fresh lime juice (a little more if desired for garnish)
- 2 tbsps cornstarch
- pinch of red pepper flakes
Instructions
-
Bring a large pot of water to a boil. (Enough for the ramen and broccoli.)
-
Meanwhile, in a small bowl, mix all the sauce ingredients until well incorporated.
-
Once the water is boiling, add the ramen and cook according to package directions. Be sure though, to only cook to al dente, probably a minute less than the package states. When the noodles have 2 minutes left, add the chopped broccoli to the boiling ramen.
-
Then while the noodles are cooking, add the sauce to a large saute pan over medium heat. Bring the sauce to a boil, add the julienned carrots and bell peppers, then turn the heat down and simmer for a minute or so. Once the noodles are done, drain them along with the broccoli and add to the sauce.
-
Toss the noodles gently with the sauce and veggies (I like to use tongs) and cook over medium heat until the noodles have absorbed some of the sauce and the sauce thickens slightly. Season if needed, sprinkle with a little more red pepper flakes, scallions and sesame seeds and enjoy!
*Recipe adapted from The Foodie Takes Flight.
want!