Ramen frozen peas upgrade (Print Version)

Quick, nutrient-rich ramen enriched with frozen peas and fresh vegetables for vibrant flavor and color.

# What You'll Need:

→ Noodles

01 - 2 packs instant ramen noodles (with or without seasoning packets)

→ Vegetables

02 - 1 cup frozen peas
03 - 1 cup frozen mixed vegetables (carrots, corn, green beans; optional)
04 - 2 green onions, sliced
05 - 2 cloves garlic, minced

→ Broth

06 - 4 cups low-sodium vegetable broth or water
07 - 2 tablespoons soy sauce or tamari for gluten-free
08 - 1 teaspoon sesame oil

→ Toppings (optional)

09 - 2 large eggs, soft-boiled or poached
10 - 1 tablespoon toasted sesame seeds
11 - Chili flakes or sriracha to taste

# How to Make It:

01 - Heat sesame oil in a medium saucepan over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
02 - Add vegetable broth and soy sauce to the saucepan. Bring the mixture to a gentle boil.
03 - Incorporate frozen peas and mixed vegetables. Simmer for 2 to 3 minutes until vegetables are heated through.
04 - Add ramen noodles to the broth, discarding or including seasoning packets as preferred. Cook according to package instructions, typically 2 to 3 minutes, until tender.
05 - Stir in half of the sliced green onions. Adjust seasoning by adding extra soy sauce if desired.
06 - Divide noodles and vegetables into two bowls. Top each with a soft-boiled egg (if using), remaining green onions, toasted sesame seeds, and chili flakes or sriracha to taste.

# Expert Advice:

01 -
  • It transforms instant ramen from guilty pleasure into something you can feel good about serving yourself or sharing with others.
  • The entire bowl comes together in 15 minutes, making it perfect for nights when you're tired but hungry.
  • Frozen vegetables mean no waste, no wilting produce guilt, and vibrant nutrition without the prep work.
02 -
  • Don't skip the sesame oil at the beginning—it's the foundation of flavor and the reason this tastes restaurant-quality, not like packet ramen.
  • Frozen vegetables are your secret weapon; they're frozen at peak ripeness and often more nutritious than fresh produce that's been sitting in your fridge for days.
  • The soft-boiled egg is worth the three minutes it takes—the yolk runs into the broth and creates something almost luxurious from humble ingredients.
03 -
  • Prepare your green onions and garlic before you start cooking—once you turn the heat on, everything moves quickly.
  • Taste the broth before serving because soy sauce varies in saltiness and you might want to adjust; this single step separates homemade ramen from rushed ramen.
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