Sunday, March 21, 2021

Veggie Fried Ramen

Eleven Mondays in and we are still on track with our household's 2021 #MeatlessMonday resolution.  And we are unexpectedly enjoying it!  This is a recipe that I have made a few times now that could easily be modified with some different protein sources if you want to add meat (chicken and shrimp would work great).  My kids are totally into Ramen at the moment - a college staple for me back in the day - but I am insistent on adding some nutritional value.  The veggies and eggs in this do the trick, and I leave out the packed seasoning in favor of some sesame oil and soy sauce to provide additional flavor.  Everyone is happy when this meatless dish pops up in the rotation!


  • 2 green onions (I have omitted this ingredient and it turned out fine!)
  • 2 large carrots, diced
  • 2 colorful peppers, diced
  • 1 cup of frozen peas
  • 6 eggs
  • 3-4 packages Ramen
  • canola oil
  • sesame oil
  • soy sauce
  1. Scramble eggs and cook in hot canola oil.  Move to a serving bowl.
  2. In the same pan, heat additional canola oil and cook green onions, carrots and peppers.  Add peas after a few minutes and cook until all veggies are tender and hot.  Move to the serving bowl with the eggs.
  3. Meanwhile, cook Ramen for 2 minutes in boiling water.  Drain.
  4. Move the Ramen to the same pan that was used to cook the veggies, add some sesame oil and stir fry for a minute.  Add soy sauce to taste.  Transfer to the serving bowl; stir all ingredients together.

Difficulty: easy
Time: 20 minutes, total
Source: Modifications of several stir fry recipes