4.9 from 56 votes
Vegetable Ramen
Vegetable Ramen uses instant noodles rehydrated and quickly stir-fried with a mix of fresh vegetables like bell peppers, shiitake mushrooms, carrots, cabbage, snow peas, and mung bean sprouts. A flavorful sauce made from soy sauce, dark soy sauce, vegetarian oyster sauce, sesame oil, sugar, and white pepper coats the noodles and vegetables, creating a savory and textured stir-fry ramen dish without the typical soup broth.
Prep Time
30 mins
Cook Time
10 mins
Total Time
40 mins
Servings:
4
servings
Calories:
307 kcal
Course:
Main Course
Cuisine:
Japanese
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!
Cup of Yum
Nutrition Information
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%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 307
% 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.