Veggie ramen is a delicious, quick, and easy one-pot instant noodle recipe that gets ready in just 25 minutes. Loaded with a lot of healthy vegetables, this slurpy vegetarian ramen recipe is a must-try for every ramen lover.
In a bowl, mix soy sauce, oyster sauce, sesame oil, and brown sugar. Keep the mix aside.
Heat vegetable oil in a large wok or skillet. Add onion, garlic, ginger, and the white part of spring onion. Saute until the onion turns translucent.
Add mushrooms and saute until the moisture released by them dries up.
Next, add sliced carrot, bell pepper, broccoli florets, and chopped chilies. Saute on high heat for around 2-3 minutes.
Add the sauce mix and saute for about a minute.
With the help of your spatula, push the vegetables towards the corner of the wok to create some space at the center.
Pour vegetable stock at the center and let it simmer.
Put Instant noodles on top of the vegetable stock and let them remain like that for around 2 minutes. Once the noodle strands start becoming soft, flip the ramen bricks over. Let the other side also get cooked for about 1-2 minutes. You can cover the pan to fasten the process.
Add chopped spring onion greens and mix everything with a pair of tongs. Cook for another 2 minutes and then switch off the stove. Enjoy hot!
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Notes
Instead of oyster mushroom sauce, any other Asian stir fry sauce can be used too.
Feel free to use vegetables of your choice. Tofu and sprouts can be used too.
I did not use the seasoning that comes with instant noodles, you can use that too if you want. However, in that case, add less soy sauce otherwise the dish may turn too salty.
More recipe tips and tricks are shared in the post above, please follow them to make this recipe.