How To Turn Instant Ramen Into A Complete Meal- Recipe


Stephen’s out of town again… do you know what that means?! It means that Aurora and I get to indulge in our favorite veggies that he doesn’t like. Specifically? Broccoli.

Both of us absolutely love broccoli, and Stephen just isn’t a fan. So usually when he leaves town for work or to visit his kiddos, Aurora and I definitely have at least one or two meals involving some delicious broccoli! (Don’t you love when kids love broccoli? ME TOO.)

I also love Asian food, so I’ve been wanting to try out an Asian stir fry for a while now, but was just waiting for that open window where I could make broccoli! And that window is now.

Along with the glorious, glorious broccoli, I add shredded carrots and shitake mushrooms. Then I tossed everything together in a delicious Asian sauce and inhaled everything. Seriously, Aurora and I finished this entire skillet by ourselves… in one sitting (I don’t recommend this, I was way too uncomfortably stuffed). Bravo got a few scraps, but that’s only because he was staring at us with those sweet puppy dog eyes. Anyone that can resist those sweet puppy dog eyes is a stronger person than I am.

Besides the taste, the reason I loved this meal so much was because it whipped up in less than 15 minutes! A quick, hearty, easy, scrumptious meal! You don’t even notice the absence of meat because there are so many other goodies thrown into the mix. (Shout out to my vegetarian readers!)

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I’ve written the recipe exactly how I made it, but feel free to add in onions, peppers, or any veggies you want to throw in! That’s what is so fun about a stir fry: You can literally throw in any vegetable you want to and it’ll still taste amazing.

  • for the sauce:
  • 2 tablespoon rice vinegar
  • 2 tablespoon sesame oil
  • 4 tablespoons soy sauce
  • 1 tablespoon hoisin sauce
  • 2 teaspoon brown sugar
  • 2 teaspoon garlic powder
  • 2 teaspoon ground ginger
  • for the ramen noodle stir fry:
  • 5 packs of ramen noodles (discard the flavor packets)
  • 2 tablespoon olive oil
  • 1 clove garlic, minced
  • 1 teaspoon ground ginger
  • 3.5 ounces shiitake mushrooms, sliced
  • 1 small head of broccoli, cut into florets
  • 1 cup shredded carrots
  • 1 tablespoon minced cilantro
  1. Whisk all of the sauce ingredients together in a bowl until well combined. Set aside.
  2. Bring a large pot of water to boil over high heat, and cook the ramen according to the directions on the package.
  3. Heat the olive oil in a large skillet over medium-high heat. Add the minced garlic, ground ginger, mushrooms, broccoli, and carrots, and saute for 4-6 minutes.
  4. Drain the ramen and add the noodles to the skillet. Add the sauce & cilantro to the skillet. Mix well and cook for 1-2 minutes to warm sauce.
  5. Dig in!

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