Description
This Packet Ramen Makeover transforms a simple instant ramen into a vibrant and flavorful dish packed with fresh vegetables and a savory homemade sauce. Quick and easy to prepare, this recipe enhances the classic ramen experience with a delicious stir-fried vegetable topping and a glossy, flavorful sauce made from pantry staples.
Ingredients
Scale
Ramen and Vegetables
- 1 packet instant ramen
- 1 cup Chinese cabbage (loosely packed), chopped into 2.5cm (1″) pieces
- 1/2 carrot, sliced on the diagonal
- 3 mushrooms (shiitake preferred), sliced
- 1/4 cup bean sprouts
- 1/2 shallot/scallion, finely sliced (for garnish)
- 1 garlic clove, minced
Sauce
- 1/2 tbsp peanut oil
- 1/2 tsp corn flour/cornstarch
- 1 1/2 tsp soy sauce
- 1 1/2 tsp Chinese cooking wine
- 1/2 tsp sugar
- Dash of sesame oil (optional)
- 3 tbsp water
Instructions
- Prepare the sauce: In a small bowl, combine the cornflour, soy sauce, Chinese cooking wine, sugar, sesame oil (if using), and water. Stir well to dissolve the cornflour completely without lumps.
- Cook the ramen: Bring water to a boil and cook the instant ramen noodles according to the packet instructions, including the soup stock packet. Drain and set aside the noodles and broth.
- Stir-fry aromatics: Heat peanut oil in a wok or frying pan over high heat. Add the minced garlic and stir-fry for about 20 seconds until fragrant, taking care not to burn it.
- Add vegetables: Add the sliced carrots and mushrooms to the pan and stir-fry for 30 seconds. Then add the chopped Chinese cabbage and continue stir-frying for another 30 seconds.
- Cook with sauce: Pour the prepared sauce over the vegetables and stir for 30 seconds until the sauce thickens and becomes glossy.
- Finish with bean sprouts: Remove the pan from heat, immediately add the bean sprouts, and quickly stir to coat them in the thickened sauce. The residual heat will slightly cook the bean sprouts.
- Assemble and serve: Place the cooked noodles and soup into a bowl, top with the stir-fried vegetables, and garnish with finely sliced shallots. Serve immediately for the best flavor and texture.
Notes
- You can use any flavor of ramen; the included soup stock adds umami to the broth.
- If preferred, swap peanut oil with another high-heat oil like vegetable or canola oil.
- Chinese cooking wine can be substituted with dry sherry if unavailable.
- Adjust vegetable quantities according to taste or availability.
- For a spicier option, add chili flakes or sliced chili during stir-frying.
