10-Minute Ramen Stir-Fry with Vegetables
Make this satisfying ramen and vegetable stir-fry in 10 minutes. Use any vegetable you have in your fridge. Egg and bonito topping is an optional choice.
Ingredients
- 1 packet ramen (both noodles and seasoning pouch) Korean ramen preferred
- 2 cup assorted sliced vegetables; such as cabbage, onion, pepper, zucchini, green onion, carrot
- 1 tablespoon oil
- 1 teaspoon sesame oil
- 1 egg fried (optional)
- handful katsuobushi (Japanese bonito flakes) optional
- handful crumbled roasted seaweed optional
Instructions
- Separate the ramen noodles and the seasoning pouch from the packet.
- Bring a pot of water to boil, add the ramen noodles and cook slightly shorter than the package direction, about 3-4 minutes. Drain the noodles in a colander.
- While noodle is boiling, heat oil in a skillet over medium heat, stir-fry vegetables until soft yet crisp, about 3 minutes. Sprinkle 2/3 of the ramen seasoning powder and continue to stir-fry.
- Add the rinsed ramen noodle to the skillet and toss together. Turn off the heat and drizzle sesame oil if you like.
- Serve with an fried egg and bonito flakes (or roasted seaweed) as you wish.
Notes
You can add diced chicken, shrimp or ground pork to include more protein to the dish.