Vegetable Ramen

Vegetable Ramen

Vegetable Ramen is a straightforward and simple to-make meatless Monday feast all moment ramen darlings must attempt. For you carnivores, simply add meat to this vegetable ramen! 

Vegetable Ramen is a straightforward and simple to-make meatless Monday feast all moment ramen sweethearts must attempt. (For you passionate carnivores, simply include your preferred meat, and you're additionally all set!) Despite the awful press moment ramen gets about being undesirable and by and large terrible for you, it is irrefutably two things: 1) delicious and 2) modest! 

I've thought of numerous inventive uses for moment ramen throughout the years, and this is one of them. Including new vegetables and hurling the sodium and MSG-loaded flavor bundle makes this rendition of moment noodles progressively excusable, isn't that so? It's very a stage up from my more youthful years when I would feel hungry getting back home after school and eat the moment ramen straight out of the bundle. For all the individuals that have eaten ramen along these lines you hear what I'm saying; and for all the individuals who haven't–you don't have a clue what you're absent! 

Everybody has their own ramen image that they like and they are promptly accessible at the neighborhood supermarket. I recall in my more youthful days, they would go on special for 6 pennies a pack yet even with expansion, I'd state they are as yet thought to be modest at the cost of a buck for 4 ramen parcels. On the off chance that spending plan isn't the driving component and you simply like ramen noodles at that point go for some new ramen noodles at your neighborhood Asian supermarket.

Ingredients

1 tablespoon soy sauce

2 packages instant noodles

1 teaspoon dark soy sauce

½ teaspoon sugar

1 teaspoon oyster sauce (optional for vegetarians)

½ teaspoon sesame oil

2 tablespoons canola oil

Fresh ground white pepper

2 cloves garlic (sliced)

5 fresh shiitake mushrooms (sliced)

¼ cup sweet red bell peppers or Holland chilies (julienned)

1 medium carrot (julienned)

1 tablespoon Shaoxing wine

1 ½ cups cabbage (shredded)

1 cup snow peas (cut in half at an angle)

1 cup fresh mung bean sprouts

2 scallions (split and cut into 2-inch pieces)

Instructions

1. 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.
2. 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.
3. 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!

This article is adapted from this site.