Quick Ramen Noodles With Stir Fried Vegetables Recipe by cookpad.japan
 cookpad.japan @cookpad_jp I often cook ramen noodles for a quick lunch on weekends, and I cook this one to keep a well-balanced diet. Cook the vegetables quickly over high heat. Please try to finish cooking the noodles when the vegetables are almost ready. The water for the soup should be piping hot. It's even better when you warm up the serving bowl before hand. Recipe by Kyoku I often cook ramen noodles for a quick lunch on weekends, and I cook this one to keep a well-balanced diet. Cook the vegetables quickly over high heat. Please try to finish cooking the noodles when the vegetables are almost ready. The water for the soup should be piping hot. It's even better when you warm up the serving bowl before hand. Recipe by Kyoku Quick Ramen Noodles with Stir-Fried Vegetables Share its first Cooksnap! I often cook ramen noodles for a quick lunch on weekends, and I cook this one to keep a well-balanced diet. Cook the vegetables quickly over high heat. Please try to finish cooking the noodles when the vegetables are almost ready. The water for the soup should be piping hot. It's even better when you warm up the serving bowl before hand. Recipe by Kyoku I often cook ramen noodles for a quick lunch on weekends, and I cook this one to keep a well-balanced diet. Cook the vegetables quickly over high heat. Please try to finish cooking the noodles when the vegetables are almost ready. The water for the soup should be piping hot. It's even better when you warm up the serving bowl before hand. Recipe by Kyoku Ingredients 4 servings 4 servings Fresh ramen noodles (soy sauce flavor) 1 tbsp Sesame oil 400 grams Pork cut into strips 150 grams Cabbage 1 bag Bean sprouts 50 grams Carrot 2 tbsp ○ Sake 1 1/2 tsp ○ Sugar 2 tbsp ○ Soy sauce 1 generous amount ○ Pepper 1 tsp ○Doubanjiang 2 Boiled eggs 1 as much (to taste) Thin green onions or scallions 4 servings Fresh ramen noodles (soy sauce flavor) 1 tbsp Sesame oil 400 grams Pork cut into strips 150 grams Cabbage 1 bag Bean sprouts 50 grams Carrot 2 tbsp ○ Sake 1 1/2 tsp ○ Sugar 2 tbsp ○ Soy sauce 1 generous amount ○ Pepper 1 tsp ○Doubanjiang 2 Boiled eggs 1 as much (to taste) Thin green onions or scallions Cooking Instructions 1 Chop the scallions and halve the boiled eggs. 2 Cut the carrot into thin strips, and chop the cabbage. 3 Heat the sesame oil in a pan and cook the pork. When the pork is no longer pink, add the carrots and cook further. 4 Season with the ○ marked ingredients then add the cabbage and bean sprouts. Meanwhile, cook the noodles and prepare the noodle soup in the serving bowls. 5 Add the noodles to the bowls with soup. Top with the vegetables and sprinkle with the scallions. Done. 1 Chop the scallions and halve the boiled eggs. 1 Chop the scallions and halve the boiled eggs. 2 Cut the carrot into thin strips, and chop the cabbage. 2 Cut the carrot into thin strips, and chop the cabbage. 3 Heat the sesame oil in a pan and cook the pork. When the pork is no longer pink, add the carrots and cook further. 3 Heat the sesame oil in a pan and cook the pork. When the pork is no longer pink, add the carrots and cook further. 4 Season with the ○ marked ingredients then add the cabbage and bean sprouts. Meanwhile, cook the noodles and prepare the noodle soup in the serving bowls. 4 Season with the ○ marked ingredients then add the cabbage and bean sprouts. Meanwhile, cook the noodles and prepare the noodle soup in the serving bowls. 5 Add the noodles to the bowls with soup. Top with the vegetables and sprinkle with the scallions. Done. 5 Add the noodles to the bowls with soup. Top with the vegetables and sprinkle with the scallions. Done. Share its first Cooksnap! Cooksnaps Did you make this recipe? Share a picture of your creation! Copied! on June 28, 2013 18:56 A collection of the best recipes from the Cookpad Japan community, translated into English! Comments Similar Recipes Stir-Fried Instant Ramen Stir-Fried Instant Ramen I wanted to eat this in a different manner than usual, so I tried making it this way. Thoroughly seasoning the vegetables with salt and pepper will bring out the taste of the vegetables better. Add the water in with the noodles. Move the noodles back and forth, flipping it back and forth to soak both sides in the soup; this will separate the noodles more quickly. For 1 serving. 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Adding soy milk (or milk) at the end makes the soup taste milder. I make the soup on the strong side because I put a lot of vegetables, but you can adjust the taste to your liking. You can add anything you have in your refrigerator, and you can arrange the toppings any way you like. Recipe by miyuki12 cookpad.japan Kyushu-Style Pan Fried Ramen with Lots of Vegetables Kyushu-Style Pan Fried Ramen with Lots of Vegetables I learned this single-person meal recipe from my mother. It's a Kyushu speciality that you can make in one frying pan. The sauce is thickened by the noodles and mixes with the vegetables in a really tasty way. If you like crispy and firm noodles use 200 ml of water. If you like soft and crispy noodles use 300 ml. Adjust the amount of water to your taste. Paste-type soup base is rather salty, so add half of it first, and add more while tasting. For 1 serving. Recipe by Emiy cookpad.japan Stir-Fried Instant Ramen Stir-Fried Instant Ramen I wanted to eat this in a different manner than usual, so I tried making it this way. Thoroughly seasoning the vegetables with salt and pepper will bring out the taste of the vegetables better. Add the water in with the noodles. Move the noodles back and forth, flipping it back and forth to soak both sides in the soup; this will separate the noodles more quickly. For 1 serving. Recipe by watyami cookpad.japan Stir-Fried Instant Ramen Stir-Fried Instant Ramen I wanted to eat this in a different manner than usual, so I tried making it this way. Thoroughly seasoning the vegetables with salt and pepper will bring out the taste of the vegetables better. Add the water in with the noodles. Move the noodles back and forth, flipping it back and forth to soak both sides in the soup; this will separate the noodles more quickly. For 1 serving. Recipe by watyami cookpad.japan Eggplant and Pork Stir-fry at a Ramen Shop Eggplant and Pork Stir-fry at a Ramen Shop I used to go to a ramen shop, which was close to my work, and I used to eat this dish all the time when I was still single. I remembered that nostalgic taste, and tried to recreate it. I always enjoyed it, and I ordered nothing but this dish. Stir-frying over high heat is the key. I used a lot of oil to cook this dish to taste just like the ramen shop (adjust the amount of the oil to your liking.) Don't stir-fry too long. If you do, the vegetables will lose their nice colours. I only cooked 2 servings to keep the heat high in the wok. Enjoy the freshly cooked dish. Recipe by Taunbi- cookpad.japan Eggplant and Pork Stir-fry at a Ramen Shop Eggplant and Pork Stir-fry at a Ramen Shop I used to go to a ramen shop, which was close to my work, and I used to eat this dish all the time when I was still single. I remembered that nostalgic taste, and tried to recreate it. I always enjoyed it, and I ordered nothing but this dish. Stir-frying over high heat is the key. I used a lot of oil to cook this dish to taste just like the ramen shop (adjust the amount of the oil to your liking.) Don't stir-fry too long. If you do, the vegetables will lose their nice colours. I only cooked 2 servings to keep the heat high in the wok. Enjoy the freshly cooked dish. Recipe by Taunbi- cookpad.japan Instant Ramen with Veggies Instant Ramen with Veggies My son is in junior high school and loves ramen. I made this recipe for him because I want him to eat lots of veggies as well! Cooking veggies with ramen noodle has so many benefits. The ramen mixes well and becomes more satisfying. You can also eat plenty of veggies, so this kills two birds with one stone. Please serve with pepper if you'd like. For 1 serving. Recipe by Kenken mother cookpad.japan Instant Ramen with Veggies Instant Ramen with Veggies My son is in junior high school and loves ramen. I made this recipe for him because I want him to eat lots of veggies as well! Cooking veggies with ramen noodle has so many benefits. The ramen mixes well and becomes more satisfying. You can also eat plenty of veggies, so this kills two birds with one stone. Please serve with pepper if you'd like. For 1 serving. Recipe by Kenken mother cookpad.japan Stewed Ramen with Yakisoba Noodles Stewed Ramen with Yakisoba Noodles I remembered reading about eating yakisoba noodles at the end of a hot pot meal in a magazine. So I used the noodles as stewed ramen. Use your favourite vegetables. Shimeji mushrooms, shiitake mushrooms, and bamboo shoots is good. Chop into pieces so that they cook through. If you simmer yakisoba noodles for too long, they get soggy. As soon as the noodles have loosened, eat up. Recipe by Yoshiji cookpad.japan Stewed Ramen with Yakisoba Noodles Stewed Ramen with Yakisoba Noodles I remembered reading about eating yakisoba noodles at the end of a hot pot meal in a magazine. So I used the noodles as stewed ramen. Use your favourite vegetables. Shimeji mushrooms, shiitake mushrooms, and bamboo shoots is good. Chop into pieces so that they cook through. If you simmer yakisoba noodles for too long, they get soggy. As soon as the noodles have loosened, eat up. Recipe by Yoshiji cookpad.japan Healthy Ramen Lots of Vegetables Healthy Ramen Lots of Vegetables This recipe was a hit with my daughter, who said she wanted some instant noodles. Most instant ramen is made with fried noodles, so this a bit healthier in comparison. Adding soy milk (or milk) at the end makes the soup taste milder. I make the soup on the strong side because I put a lot of vegetables, but you can adjust the taste to your liking. You can add anything you have in your refrigerator, and you can arrange the toppings any way you like. Recipe by miyuki12 cookpad.japan Healthy Ramen Lots of Vegetables Healthy Ramen Lots of Vegetables This recipe was a hit with my daughter, who said she wanted some instant noodles. Most instant ramen is made with fried noodles, so this a bit healthier in comparison. Adding soy milk (or milk) at the end makes the soup taste milder. I make the soup on the strong side because I put a lot of vegetables, but you can adjust the taste to your liking. You can add anything you have in your refrigerator, and you can arrange the toppings any way you like. Recipe by miyuki12 cookpad.japan Kyushu-Style Pan Fried Ramen with Lots of Vegetables Kyushu-Style Pan Fried Ramen with Lots of Vegetables I learned this single-person meal recipe from my mother. It's a Kyushu speciality that you can make in one frying pan. The sauce is thickened by the noodles and mixes with the vegetables in a really tasty way. If you like crispy and firm noodles use 200 ml of water. If you like soft and crispy noodles use 300 ml. Adjust the amount of water to your taste. Paste-type soup base is rather salty, so add half of it first, and add more while tasting. For 1 serving. Recipe by Emiy cookpad.japan Kyushu-Style Pan Fried Ramen with Lots of Vegetables Kyushu-Style Pan Fried Ramen with Lots of Vegetables I learned this single-person meal recipe from my mother. It's a Kyushu speciality that you can make in one frying pan. The sauce is thickened by the noodles and mixes with the vegetables in a really tasty way. If you like crispy and firm noodles use 200 ml of water. If you like soft and crispy noodles use 300 ml. Adjust the amount of water to your taste. Paste-type soup base is rather salty, so add half of it first, and add more while tasting. For 1 serving. 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