I’m going to go ahead and admit that Ramen Noodles were a staple of my college diet, and when I say staple I mean I ate it MULTIPLE times a week. What can I say besides I was a poor college student and they were dirt cheap (still are) and filled me up. These days I still love Ramen Noodles but I gussy them up before grabbing my chop sticks. I still buy the cheap-o deluxe noodles, you know the ones that you can actually buy by the case at the big box stores, or you can even pick up at the dollar store for 5 packs for $1. Those. You know the ones.

The big difference is I toss the little silver seasoning packets that come in the packages. Yep, toss them right into the garbage bin. Buh-bye. No need for it, we’re going to make our own wham bam thank you ma’am better for you (in my little ol’ opinion of course) sauce.

Did I mention how simple this dish is? Whisk together the sauce, boil the Ramen noodles, and a quick saute of the veggies and voila, instant filling lunch, dinner or late night snack (don’t act like you don’t late night snack). All in about 15 minutes. You read correctly. 15 minutes or less. Winner winner Ramen dinner. Even better? It’s great hot or cold.

Now, to keep that time under 15 minutes I use a pre-packed vegetable mix that I find/pick up at my local bulls eye store (Tar-jey). They call it Broccoli Slaw and it contains, you guessed it, broccoli plus carrots and cabbage. Why do I like it? Let me tell you why, it’s already cut into matchsticks. Perfectly straight matchsticks. I would like to think my knife skills are pretty darn good but there’s no way I could get them to look like that. Exact. Precise. Perfect. I’m thinking they have a specialized machine that does that. Must be, I mean who has time to chop a plethora of veggies into perfect matchsticks? Not me.
Are you ready for your own noodle bowl?

Disclaimer: This post is a paid collaboration with The Mushroom Channel. Opinions are our own. Always have been, always will be. We appreciate our readers supporting sponsors that allow us to create delicious content for bell’alimento.

Vegetable Noodle Bowl

Ingredients

1/4 cup soy sauce
2 teaspoons oyster sauce
2 teaspoons packed brown sugar
1 teaspoon fresh grated ginger
1 clove garlic – minced
2 teaspoons sesame oil
2 packages Ramen noodles (discard seasoning packets)
2 tablespoons vegetable oil
4 – 6 ounces fresh mushrooms – sliced
6 ounces broccoli slaw (carrot, broccoli and cabbage mixture)
green onion – sliced thinly for garnish, optional

Instructions

Into a small bowl whisk together: soy sauce, oyster sauce, sugar, ginger, garlic and sesame oil. Set aside.
Cook ramen according to package directions (note: do not use included seasoning packet). Drain.
WHILE ramen is cooking, into a large saute pan heat vegetable oil over medium heat. Add mushrooms and cook until just softened.
Add broccoli slaw and cook until softened. Stirring as necessary.
Add sauce to pan and toss to combine. Add cooked ramen, toss to combine.
Garnish with green onion.

Vegetable Noodle Bowl

Vegetable Noodle Bowl

Ingredients

Instructions

Recommended Products

Nutrition Information:

Sign up today

Delicious recipes, tips and more!

Ingredients

Instructions

Recommended Products

Nutrition Information:

Comments