This Vegetable Ramen is one of the meals I use often for lunches or an easy dinner that the family loves. My husband isn’t fond of it with out chicken. He is just a meat and potatoes kind of guy. It’s a great way for me to get all the vegetables into my teens though. Additionally, one likes cooked vegetables and the other likes raw vegetables but for some reason when I make this dish they don’t seem to care and all flock to the bowl.
When I had my first apartment the only thing I could afford to really eat at first was ramen. Suddenly, you tend to become pretty creative adding in tidbits here and there of vegetables, meats, and egg. Unfortunately, the one thing I never thought of was the sauces. Consequently, the ingredients in this sauce that covers the noodles spreads pretty far. In fact, making it cheaper to use over and over for lunch or dinner.
As a result, there is only two key points to remember when making this dish. First, don’t over cook the noodles. Ramen cooks in about 3 minutes or less. Because you are going to cook these a little more in the sauce you want the noodles still a bit bitey. The noodles should jump back in your mouth not crumble to mush.
Secondly, the sauce needs to be whisked well and add to the pan on low heat so it doesn’t burn. Likewise, you just want it to thicken and soak into the noodles. In addition to stir frying your vegetables first on a medium heat until tender but not mushy. This process takes between 3 to 5 minutes. Finally, remove these to a bowl and then cover with foil.
Lower the heat and add in the sauce while noodles are cooking. Stir lightly with a spatula. Drain noodles and add them to the pan. Here is a short form video that will help you see a bit of the process.
Furthermore, I would love to know what you like to put in your ramen. Do you have a special way to doctor it up and get rid of that horrible packet? Certainly, I’d love to hear about it below in the comments!