Packet Ramen Makeover
Prep
5m
Cook
10m
Total
15m
This packet ramen makeover takes instant ramen to the next level with a flavorful stir-fry using a variety of fresh vegetables and a homemade stir-fry sauce. Say goodbye to boring ramen and hello to a delicious and satisfying meal in just minutes.
Ingredients
1 servingsStir Fry (about 2 1/2 Cups Of Chopped Vegetables, Note 2)
Stir Fry Sauce
Steps
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Nutrition Facts
Per serving. If servings isn't set, the recipe counts as 4.
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Calories 548kcal 27%
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Fat 22g 33%
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Saturated Fat 5g 25%
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Carbohydrates 68g 22%
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Fiber 5g 20%
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Sugar 10g 20%
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Protein 18g 36%
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Cholesterol 0mg 0%
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Sodium 1,680mg 70%
Percent Daily Values are based on a 2,000 calorie diet.
Notes
1. My favourite instant ramen is Shin Ramyun which has quite a strong spicy soup flavour (which is why I like it). It does not have a fishy, seafood or meat flavour.
2. You can use whatever vegetables you want. Around 2 1/2 cups, loosely packed, is a good quantity per packet of ramen and for the amount of sauce this recipe makes.
3. Chinese cooking wine can be substituted with sake or sherry. If you don't have it, leave it out and instead of using 3 tbsp of water, use 3 tbsp of vegetable or chicken stock and you'll still get a good flavour.
4. The sauce is not as salty as most stir fry sauces because the ramen soup stock has enough flavour so you only need a mild flavour for the topping.
5. I always reduce the cooking time of the noodles by a minute or two because the residual heat continues to cook it while it's in the bowl and I find if I boil it for the full prescribed time per the packet, by the time I eat it, the noodles are a bit overcooked.
6. Nutrition per serving.
2. You can use whatever vegetables you want. Around 2 1/2 cups, loosely packed, is a good quantity per packet of ramen and for the amount of sauce this recipe makes.
3. Chinese cooking wine can be substituted with sake or sherry. If you don't have it, leave it out and instead of using 3 tbsp of water, use 3 tbsp of vegetable or chicken stock and you'll still get a good flavour.
4. The sauce is not as salty as most stir fry sauces because the ramen soup stock has enough flavour so you only need a mild flavour for the topping.
5. I always reduce the cooking time of the noodles by a minute or two because the residual heat continues to cook it while it's in the bowl and I find if I boil it for the full prescribed time per the packet, by the time I eat it, the noodles are a bit overcooked.
6. Nutrition per serving.
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