Description
Delicious and colorful Veggie Ramen made with instant noodles and a variety of fresh vegetables sautéed in a flavorful soy-based sauce, perfect for a quick and healthy meal.
Ingredients
Scale
Sauce Mix
- ¼ cup dark soy sauce
- 1 tablespoon vegetarian/vegan oyster sauce
- 1 teaspoon sesame oil
- 1 tablespoon dark brown sugar
Vegetables and Noodles
- 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 (white and green parts separated)
- 1 cup sliced button mushrooms
- 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 or water
- 2 tablespoon vegetable oil
Instructions
- Prepare Sauce Mix: In a bowl, combine dark soy sauce, vegetarian/vegan oyster sauce, sesame oil, and dark brown sugar. Stir well and set aside.
- Sauté Aromatics: Heat vegetable oil in a large wok or skillet over medium heat. Add sliced onion, minced garlic, finely chopped ginger, and the white parts of spring onions. Sauté until the onions turn translucent and fragrant.
- Cook Mushrooms: Add sliced button mushrooms to the wok and sauté until the moisture released by them evaporates and they begin to soften.
- Add Vegetables: Add carrot juliennes, red bell pepper juliennes, chopped broccoli florets, and finely chopped red chili pepper. Stir-fry on high heat for 3 minutes to slightly tenderize the vegetables while keeping them crisp.
- Add Sauce: Pour the prepared sauce mix over the vegetables and sauté for about one minute to coat them evenly with the sauce.
- Create Space in Wok: Using a spatula, push the vegetables to the side of the wok, creating space in the center.
- Simmer Stock: Pour vegetable stock or water into the cleared space in the center. Bring it to a simmer.
- Cook Noodles: Place the instant noodle blocks on top of the simmering vegetable stock. Let them soften for 2 minutes. Flip the noodle bricks carefully and cook for another 2 minutes. Cover the wok to speed up the cooking if desired.
- Combine and Finish: Add the green parts of the chopped spring onions. Mix everything gently with tongs and cook for another 2 minutes to blend flavors. Turn off the heat and serve hot.
Notes
- You can substitute the vegetarian/vegan oyster sauce with any other Asian stir fry sauce according to your preference.
- Feel free to customize the vegetables; tofu and sprouts are excellent additions.
- The seasoning packets from instant noodles can be used if desired but reduce soy sauce to avoid excessive saltiness.
- Covering the wok while the noodles cook speeds up the process and helps them cook evenly.
- Use a large wok or skillet to give enough room for sautéing and simmering for best results.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 8 g
- Sodium: 900 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 6 g
- Protein: 10 g
- Cholesterol: 0 mg
