Veggie ramen
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.
Servings 5
Calories 181kcal
Equipment
- 1 large wok or skillet
Ingredients
- 5 packs instant noodles 75 gms each
- 1 cup sliced onion
- 1.5 teaspoon minced garlic
- 1 teaspoon finely chopped ginger
- 1.5 cups roughly chopped spring onion keep white and green part separated
- 1 cup sliced button mushrooms use any mushroom variety of your choice
- 1 cup roughly chopped broccoli
- 1 cup red bell pepper juliennes
- 1 cup carrot juliennes
- 1 red chili pepper finely chopped
- 4 cups vegetable stock/ water
- ¼ cup dark soy sauce
- 1 tablespoon vegetarian/ vegan oyster sauce You can also use any other Asian stir fry sauce
- 1 tablespoon dark brown sugar
- 1 teaspoon sesame oil
- 2 tablespoon vegetable oil
Instructions
- 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!
Video
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.
Nutrition
Calories: 181kcal | Carbohydrates: 24g | Protein: 5g | Fat: 9g | Saturated Fat: 6g | Sodium: 1940mg | Potassium: 558mg | Fiber: 4g | Sugar: 12g | Vitamin A: 7635IU | Vitamin C: 97mg | Calcium: 63mg | Iron: 2mg