Ramen noodles – 1 packet. 3oz. I like the ‘Gefen’ brand vegetable flavored noodles.
Beets (aka beetroot) – peeled and shredded 1/4 cup.
Carrots – peeled and shredded 1/3 cup.
Bell pepper (I had orange colored) – chopped small 1/4 cup.
Yellow corn kernels – frozen. 1/4 cup.
Green peas – frozen. 1/3 cup.
Eggs – 2.
Garlic – 3 cloves. Finely minced.
Dried onion flakes – 2 tablespoons.
Crushed red pepper flakes – 1 tablespoon.
Low sodium soy sauce – 2 teaspoons.
Fresh scallions or dried chives – 2 tablespoons.
Cooking instructions:
Step 1 – In a lightly greased skillet heated on medium heat, scramble two beaten eggs. When done, set aside.
Step 2 – In a cooking pot, bring 2 cups of water to a boil and add dried onion flakes, minced garlic and shredded beet. Let them cook for a couple of minutes. The broth turns bright red because of beets.
Step 3 – Add the rest of the vegetables and flavor packet contents into the broth. Let them cook for 5 to 8 minutes. Add noodles and cook until they’re throughly softened.
Step 4 – Into the cooked noodles, add crushed red pepper, soy sauce and herbs and also the scrambled eggs. Give everything a good stir. Let it rest for a couple of minutes before serving. Enjoy!
PrincelyStorm on
Looks delicious. This inspired me to put some frozen peas n corn into my ramen this time
3 Comments
Ingredients:
Ramen noodles – 1 packet. 3oz. I like the ‘Gefen’ brand vegetable flavored noodles.
Beets (aka beetroot) – peeled and shredded 1/4 cup.
Carrots – peeled and shredded 1/3 cup.
Bell pepper (I had orange colored) – chopped small 1/4 cup.
Yellow corn kernels – frozen. 1/4 cup.
Green peas – frozen. 1/3 cup.
Eggs – 2.
Garlic – 3 cloves. Finely minced.
Dried onion flakes – 2 tablespoons.
Crushed red pepper flakes – 1 tablespoon.
Low sodium soy sauce – 2 teaspoons.
Fresh scallions or dried chives – 2 tablespoons.
Cooking instructions:
Step 1 – In a lightly greased skillet heated on medium heat, scramble two beaten eggs. When done, set aside.
Step 2 – In a cooking pot, bring 2 cups of water to a boil and add dried onion flakes, minced garlic and shredded beet. Let them cook for a couple of minutes. The broth turns bright red because of beets.
Step 3 – Add the rest of the vegetables and flavor packet contents into the broth. Let them cook for 5 to 8 minutes. Add noodles and cook until they’re throughly softened.
Step 4 – Into the cooked noodles, add crushed red pepper, soy sauce and herbs and also the scrambled eggs. Give everything a good stir. Let it rest for a couple of minutes before serving. Enjoy!
Looks delicious. This inspired me to put some frozen peas n corn into my ramen this time
Boiled garlic???