Ramen Frozen Peas Upgrade (Printer-friendly)

Quick ramen elevated with frozen peas and mixed vegetables for added nutrition and vibrant colors.

# What You'll Need:

→ Noodles

01 - 2 packages 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 option
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

# Directions:

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

# Expert Advice:

01 -
  • It tastes restaurant-quality but costs less than takeout and takes the same time as calling for delivery.
  • Frozen peas are always there waiting, no wilting lettuce or forgotten produce pulling you down.
  • You can make it exactly how you want—vegan, spicy, loaded with eggs, whatever your mood demands.
02 -
  • Don't use hot water if you have broth available—the difference isn't subtle, and it's the one choice that separates this from the ramen you made in a dorm room.
  • The key to soft-boiled eggs is timing; six minutes in boiling water gives you that runny yolk that melts into the broth like sauce.
03 -
  • Toast your sesame seeds in a dry pan for thirty seconds before sprinkling; it sounds like a tiny detail but it's the difference between bland and brilliant.
  • If you're cooking for someone else, crack the egg straight into the bowl at the table so they see the yolk break into the broth—it's a small theater that makes the meal feel intentional.
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