Description
Cozy up to a homemade bowl of ramen filled with veggies and protein.
Ingredients
Units
Scale
- 2 packs of ramen noodles
- 2 cups of vegetable broth
- 2 cups of water
- 1 small red pepper, cut into strips
- 1 small carrot, sliced into thin strips
- 2 tsp of grated, fresh ginger
- 2 garlic cloves, minced
- 1 tsp rice wine vinegar
- 1 tsp sriracha
- 1 tsp soy sauce
- 2 hardboiled eggs
- 1/2 cup bean sprouts
- 1/4 cup scallions, chopped
- 1/2 packet of ramen chili powder
- Lime, cut into quarters
Instructions
- In a medium skillet, heat olive oil on medium high heat.
- Add ginger and minced garlic to the pan, and cook for 2-3 mins. Stir consistently to ensure it doesn’t burn.
- Drop in peppers and carrots. Cook about 3-4 minutes until tender.
- Add water, broth, white wine vinegar, sriracha, soy sauce, and half pack of the ramen chili powder. Stir together, bring mixture to boil and then lower heat and let simmer for 5 mins.
- Taste the broth and modify accordingly. My sister loved it spicy, so I added a little more sriracha to hers.
- Add noodles from ramen package and cook until they’re done.
- Drop half the noodles, vegetables and broth to a large bowl. Top with bean sprouts, green onions, and halved eggs.
- Squeeze a quarter lime over the dish and serve hot.