Garlic Veggie Ramen

Tried this recipe tonight. Delish!

It takes a bit of work just because there are a lot of ingredients. We usually prefer simple recipes, but the sauce makes this dish… and it is soooo worth it. Especially, on a cool, crisp day. It struggled to reach 60F today in San Diego. This dish warmed our bellies.

My suggestion: Grab a friend, crack a bottle of sake, crank the Sonos and make this together!

We adapted this recipe from a Garlic Beef and Veggie Ramen recipe from Chelsea’s Messy Apron.

We removed the steak to make it vegetarian, replaced all the veggies with our own favorites and modified the sauce and spices to our preferences. Okay, it no longer remotely resembles Chelsea’s recipe! 😛

Garlic Veggie Ramen

  • Meal Type: Main course
  • Cuisine: Southeast Asian
  • Cook Time: approx. 45 minutes
  • Yield: approx. 4 servings

Ingredients:

Veggies:

  • 1 Tbsp vegetable oil
  • 8 ounces sliced mushrooms
  • 1 cup shaved carrots
  • 1 Cup Brussel Sprouts, shredded
  • 1 broccoli crown cut into florets
  • 1/2 Red Bell Pepper, chopped

Sauce:

  • 1/2 cup low-sodium soy sauce
  • 2 tablespoons sesame oil
  • 1 cup low-sodium beef broth
  • 2 Tbsp minced garlic
  • 1 tablespoon minced ginger
  • 1 tsp ground fresh chili paste
  • 1/2 cup brown sugar
  • 1/2 tsp red pepper flakes
  • 1 tsp cornstarch
  • 1 tsp Water

Ramen:

  • 4 Cups Water
  • 2 packages (3 ounces each) ramen noodles

Optional: Fresh green onions for topping

Instructions:

Veggies:

  1. Prep all the veggies.
  2. Place 1 tablespoon oil in a large skillet and add the broccoli. Cook 2 minutes.
  3. Add sliced mushrooms and cook another 3 minutes.
  4. Add remaining veggies and cook over medium-high heat until crisp-tender and transfer to a container, cover and set aside.

Sauce:

  1. In a second skillet, add the soy sauce, sesame oil, beef broth, garlic, ginger, chili paste, brown sugar, and red pepper flakes.
  2. Stir and cook (uncovered) over medium heat until sauce thickens a bit and reduces by about a third (about 10 to 12 minutes)
  3. In a small dish, whisk together cornstarch with 1 teaspoon water until smooth. Whisk into the sauce.

Ramen:

  1. While the sauce is reducing, boil a small pot of water and cook the ramen noodles and drain.

Assemble:

  1. Add the ramen and cooked veggies in the sauce. Gently toss to coat.
  2. Serve and top with green onions.
  3. Add some cracked pepper and additional red pepper flakes if desired.
  4. Enjoy immediately.

Southeast Asian is one of my favorite cuisines. And this recipe did not disappoint!

  • What are your favorite Asian recipes?
  • Do you have a favorite ramen recipe?

4 Replies to “Garlic Veggie Ramen”

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