10 MIN VEGGIE RAMEN


– Don’t worry – I got you. 😊 10 min is all you need to satisfy cravings and avert the hangry attack! Definitely want to save/share this one!!

Ingredients
4 ramen cakes (I love @lotusfoods Millet & Brown Rice)
1 tbs sesame oil
1 tbs each ginger and garlic
1-2 jalapenos
1 package Asian salad mix

1 tbs rice vinegar

Broth ingredients (adjust to taste)

4 cups veg broth
1 heaping tbs peanut butter
2 tbs miso or veg stir fry sauce
1 tbs sriracha
1 tbs sambale  

Garnishes – @traderjoes chili oil, cilantro, green onions, crushed peanuts, black sesame seeds

INSTRUCTIONS

Min 1 – Heat water (I use an electric kettle so it’s fast!)

Lay out all the ingredients

Open the salad bag

Lay ramen cakes in a deep bowl

Heat sesame oil in the wok

Min 2 – Chop the cilantro and slice the chilis and green onions (go diagonal!)

Grate the ginger and garlic

Pour water over the ramen

Min 3 – Add ginger/garlic, salad mix, and chilis to the wok, stir twice and remove from heat and place to the side

Min 4 – Loosen the ramen with a fork and rinse/drain in cold water

Set ramen aside

Heat wok again

Min 5 – Add all broth ingredients to the wok

Mix together

Taste and adjust spices in the broth

Min 6 – Add ramen and salad saute to the broth

Stir together slightly and let come to a boil

Ramen will be al dente – cook for longer if that is the texture you prefer but remember that the ramen will continue to cook as you plate

Turn off heat and add rice vinegar

Min 7 – Use tongs to place the ramen in a shallow bowl (get fancy and twirl the ramen as you plate!)

Pour broth over the ramen

Min 8 – Add garnishes

Min 9 – Pose with your yummy ramen and tag @reshmomlife in your post

Min 10 – This is your minute to spare! Seriously can you believe you made this yummy beauty in 10 min? 

Tags: Asian, Quick & Easy, Soups


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