Best 4 Vegetable Ramen Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in a tantalizing culinary journey with our exquisite Vegetable Ramen recipe, a symphony of flavors and textures that will captivate your taste buds. Dive into a savory broth brimming with umami-rich mushrooms, crisp vegetables, and tender noodles, topped with a medley of vibrant garnishes. Elevate your ramen experience with three additional variations: a spicy rendition infused with chili oil and Sriracha, a creamy delight enriched with coconut milk and peanut butter, and a tangy delight featuring a miso-based broth and a hint of lime. Each variation promises a unique flavor profile, ensuring an unforgettable culinary adventure.

Let's cook with our recipes!

TERIYAKI VEGETABLE STIR-FRY WITH RAMEN NOODLES



Teriyaki Vegetable Stir-fry with Ramen Noodles image

Add Asian flavors to your dinner with this stir-fried noodle and vegetable dish that's ready in 25 minutes.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 8

4 stalks bok choy
2 carrots, thinly sliced
1 medium green bell pepper, cut into thin bite-sized strips
1 cup water
1 (3 or 3.5-oz.) pkg. any flavor ramen noodle soup mix
1 cup fresh bean sprouts
1 (14-oz.) can baby corn nuggets, drained, rinsed
1/2 cup purchased teriyaki baste and glaze

Steps:

  • Separate bok choy leaves from stems. Cut leaves into 2-inch pieces; cut stems into 1/4-inch slices. Set aside.
  • Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add carrots, bell pepper and bok choy stems; cook and stir 3 minutes. Add water; increase heat to high. Break noodles into small pieces; add to water. Discard seasoning packet from soup mix or reserve for another use. Cover; cook 3 minutes.
  • Add bok choy leaves, bean sprouts and corn. Stir in teriyaki baste and glaze. Cook and stir 1 to 2 minutes or until vegetables are crisp-tender and mixture is thoroughly heated.

Nutrition Facts : Calories 210, Carbohydrate 34 g, Cholesterol 0 mg, Fat 1, Fiber 5 g, Protein 6 g, SaturatedFat 2 g, ServingSize 1 serving, Sodium 1060 mg, Sugar 14 g

RAMEN VEGETABLE STEAK STIR-FRY



Ramen Vegetable Steak Stir-Fry image

Make and share this Ramen Vegetable Steak Stir-Fry recipe from Food.com.

Provided by Graybert

Categories     Meat

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb beef round tip steak, cut crosswise into thin bite-sized strips
2 cloves garlic, minced
1 tablespoon light sesame oil or 1 tablespoon vegetable oil
1/4 teaspoon ground red pepper (cayenne)
1 (3 ounce) package oriental-flavor instant ramen noodles
1 (1 lb) package green giant frozen broccoli cuts, carrots and water chestnuts
1 teaspoon light sesame oil or 1 teaspoon vegetable oil
1 (4 1/2 ounce) jar Green Giant whole mushrooms, drained
1 tablespoon soy sauce

Steps:

  • In medium bowl, combine beef strips, garlic, one tablespoon sesame oil and ground red pepper: toss to coat.
  • Set aside.
  • Remove noodles from package: reserve the seasoning packet.
  • Bring 2 cups of water to a boil in a large sauce pan.
  • Break block of noodles into three pieces: add to water with frozen vegetables.
  • Return to a boil.
  • Reduce heat: simmer 2-3 minutes, or until vegetables are tender crisp, stirring occasionally.
  • Drain well.
  • Return vegetable mixture to saucepan.
  • Stir in seasoning from packet: Cover to keep warm.
  • Meanwhile, rub 1 tsp.
  • of sesame oil in bottom and up the sides of a large skillet or: heat over medium-high heat until hot.
  • Add seasoned beef strips: cook and stir 2-4 minutes or until beef is no longer pink.
  • Add vegetable mixture, mushrooms and soy sauce to beef: cook and stir until thoroughly heated.

RAMEN NOODLE VEGETABLE SOUP



Ramen Noodle Vegetable Soup image

Make and share this Ramen Noodle Vegetable Soup recipe from Food.com.

Provided by Juenessa

Categories     Clear Soup

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 5

1 lb hamburger, browned
1 (46 ounce) can V8 vegetable juice
15 ounces veg-all mixed vegetables
1 (3 ounce) package beef-flavor ramen noodles, broken up (just the noodles, not the flavor packet in the ramen noodles)
1 (1 ounce) package Lipton Onion Soup Mix

Steps:

  • Place all ingredients, except the veg-all, in a stove top pan with lid.
  • Simmer about 20-30 minutes to give the ingredients time to blend and the noodles and vegetables time to cook.
  • About 10 minutes before serving, add the can of veg-all--I add the can here so that the veggies don't get mushy from simmering but get heated through.
  • Stir occasionally.
  • Serve when veggies are heated through.

VEGETABLE RAMEN



Vegetable Ramen image

Make and share this Vegetable Ramen recipe from Food.com.

Provided by ladyinred

Categories     One Dish Meal

Time 25m

Yield 2 serving(s)

Number Of Ingredients 11

1 yellow onion (finely chopped)
2 roma tomatoes (peeled and chopped)
1 serrano chili, chopped (for medium spicy)
1 red pepper, roasted and peeled, medium chopped
1 cup mixed vegetables (frozen or any of your favourites chopped into cubes)
2 (3 ounce) packets oriental-flavor instant ramen noodles (or whatever your favourite is)
1 vegetable bouillon cube
1 teaspoon cumin powder (dhania jeeru powder available in Indian stores)
1 teaspoon red chili powder (if you like it extra hot, otherwise omit this.)
4 tablespoons spaghetti sauce (Ragu or Prego will do)
2 teaspoons canola oil or 2 teaspoons any other vegetable oil

Steps:

  • Heat the oil, add the onion and the tomato and serrano chili and saute till tender,add the red pepper.
  • Saute for 2 minutes.
  • Add the flavour maker of one ramen packet and the maggi bullion cube.
  • Stir well.
  • Add the veggies, the cumin (dhaniajeeru powder) and 1/2 a cup of water and cook the veggies till tender.
  • Taste and add extra salt and red chili powder if required.
  • Add the spaghetti sauce and cook for five minutes more.
  • When ready to eat, boil the ramen in water and drain (don't use any flavor maker).
  • Toss with the veggie mix.
  • Enjoy!

Tips:

  • Use a variety of vegetables: This will give your ramen a more complex flavor and texture. Some good options include carrots, celery, bok choy, mushrooms, and spinach.
  • Don't overcook the vegetables: You want them to be crisp-tender, not mushy. Cook them for just a few minutes, until they are bright and colorful.
  • Use a good quality broth: This is the foundation of your ramen, so make sure it's flavorful. You can use a store-bought broth or make your own. If you're making your own, be sure to use a variety of ingredients, such as vegetables, herbs, and spices.
  • Add some protein: Ramen is traditionally made with pork or chicken, but you can also use tofu or tempeh. If you're using meat, cook it until it is cooked through.
  • Top your ramen with your favorite toppings: Some popular options include green onions, cilantro, sesame seeds, and a drizzle of soy sauce or chili oil.

Conclusion:

Vegetable ramen is a delicious and easy-to-make meal that is perfect for a quick lunch or dinner. It's also a great way to get your daily dose of vegetables. With a little creativity, you can create a ramen bowl that is both flavorful and nutritious. So next time you're looking for a quick and easy meal, give vegetable ramen a try. You won't be disappointed!

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #30-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #for-1-or-2     #main-dish     #pasta     #vegetables     #asian     #indian     #easy     #beginner-cook     #stove-top     #dietary     #spicy     #one-dish-meal     #pasta-rice-and-grains     #spaghetti     #onions     #taste-mood     #savory     #equipment     #number-of-servings

Related Topics