Vegetable Ramen
User Reviews
4.9
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Prep Time
30 mins
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Cook Time
10 mins
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Total Time
40 mins
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Servings
4 servings
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Calories
307 kcal
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Course
Main Course
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Cuisine
Japanese
Vegetable Ramen
Description
This Vegetable Ramen recipe begins by rehydrating instant noodles briefly to soften but avoid overcooking, then rinsing thoroughly to remove excess starch. The noodles are then combined with a bright soy-based sauce made from a combination of soy and dark soy sauces, vegetarian oyster sauce, sesame oil, sugar, and freshly ground white pepper. These ingredients provide a savory and lightly sweet flavor profile.
The fresh vegetables—including red bell peppers, shiitake mushrooms, julienned carrots, shredded cabbage, snow peas, mung bean sprouts, and scallions—are quickly stir-fried in hot oil with garlic to maintain crispness and natural flavors. The sauce mixture is added to the wok along with the noodles, which are separated if clumped together, and tossed briefly to blend the flavors and coat evenly.
This dish offers a variety of textures, from tender noodles to crunchy vegetables, and suits those seeking a vegetable-forward, non-brothy ramen preparation. It can serve as a quick main course or a side dish to complement other Asian-inspired meals.
Ingredients
- 2 packages instant noodles
- 1 tablespoon soy sauce
- 1 teaspoon dark soy sauce
- 1 teaspoon vegetarian oyster sauce (or regular oyster sauce)
- ½ teaspoon sugar
- ½ teaspoon sesame oil
- ground white pepper fresh
- 2 tablespoons canola oil
- 2 cloves garlic (sliced)
- ¼ cup red bell pepper julienned, or Holland chilies
- 5 shiitake mushrooms sliced, fresh
- 1 carrot julienned, medium
- 1 ½ cups cabbage (shredded)
- 1 tablespoon Shaoxing wine
- 1 cup snow peas (cut in half at an angle)
- 1 cup mung bean sprouts fresh
- 2 scallions (split and cut into 2-inch pieces)
Instructions
- Open the instant ramen and discard the flavor packet. Bring 6 cups of water to a boil. Add the noodles and cook for about 45 seconds to a minute, using chopsticks or a fork to stir occasionally. You want to just rehydrate the ramen until it breaks up from its rectangular form. It's important not to cook the ramen fully in this step! Once the ramen is rehydrated, immediately drain the noodles in a colander and rinse under cold water to stop the cooking process and get rid of the excess starch.
- Combine soy sauces, oyster sauce, sugar, sesame oil, and white pepper in a bowl and set aside. Heat your wok over high heat, and add oil and garlic. Immediately add the peppers, mushrooms, carrots, and cabbage, and stir fry for 1 minute. Next, add the Shaoxing wine and stir-fry for another 15 seconds.
- Next, add in the cooked noodles, pulling them apart if they are stuck together. Pour the soy sauce mixture evenly over the noodles. Stir-fry for about 20 seconds using a scooping motion until the sauce is well distributed. Add in the snow peas, bean sprouts, and scallions. Mix well for another minute and serve!
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 307 kcal
% Daily Value*
| Calories | 307kcal | 15% |
| Carbohydrates | 37g | 12% |
| Protein | 8g | 16% |
| Fat | 14g | 22% |
| Saturated Fat | 4g | 20% |
| Sodium | 962mg | 40% |
| Potassium | 356mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 3190IU | 64% |
| Vitamin C | 42.2mg | 47% |
| Calcium | 49mg | 5% |
| Iron | 2.9mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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