Jamika Pessoa’s Crispy Ramen Veggie Bowl

Yield: 3 servings
Calories: 434
Theme: Dinner
Rating:  This recipe has not been rated
ramen noodle bowl

Photo by Elizabeth Griffin

 

When you're running low on groceries, look no further than the boxes of packaged ramen you have in your pantry. This ramen veggie bowl is bursting with flavor and will takes your pre-packaged ingredient to the next level. 

 

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Ingredients

  • 2 packages ramen noodles
  • Kosher salt and cracked black pepper, to taste
  • 3 tbsp vegetable oil, divided
  • 2 scallions, cut into 1-inch pieces, plus more for garnish
  • 3 cloves garlic, sliced
  • 2 carrots, diced
  • 1 cup diced red bell peppers
  • 1/2 cups frozen edamame, thawed
  • 1 tbsp grated ginger
  • 2 tbsp tamari
  • 1/4 tsp red pepper flakes, optional
  • 1/4 cup chopped cilantro
  • 1/4 cup chopped basil
  • lime wedges, for garnish

Directions

1. Crush ramen noodles into smaller pieces and cook according to the package instructions. Drain, and set aside to cool on a kitchen towel.

 

2. Heat a large non-stick skillet over medium high heat and add in 2 tablespoons of the oil. Add the scallions, cook for 2 minutes. Add in the garlic, carrots, bell peppers, and season with salt. Add in the ramen and toss to combine and then leave undisturbed for 1 to 2 minutes to get a little crispy. Toss again and let cook for an additional minute undisturbed. Stir in the edamame.

 

3. In a small bowl, combine the ginger, tamari, and pepper flakes if using.

 

4. Pour in the tamari and ginger to coat all of the veggies and ramen. Spoon the noodles into two bowls and top with remaining scallions, herbs, and a squeeze of lime.

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