I lovveeee pretty much any Asian veggie dish. This one came from a ramen craving one night. You can toss in any veggies you have on hand, but I prefer it with the ones listed below. It’s a super easy, under 30 min dinner or meal prep!
Ingredients
Serves 2
- 1 pack of ramen noodles
- 1 small head of broccoli
- 1/2 c snap peas, chopped
- 1/2 c edamame
- 2 – 3 large carrots, peeled and coined
- 1 zucchini, coined
- 1/2 yellow onion, sliced
- 3 – 4 garlic cloves, minced
- 2 eggs, scrambled
- 2 tbsp extra virgin olive oil
- Spices
- Salt
- Black pepper
- Ginger
- Garnishes
- Coarse sea salt
- Coarse, cracked black pepper
- Green onion
- Basil
- Sauce
- Soy sauce
- Peanut butter, melted
- Sesame oil
- Fresh lime juice
- Water
Directions
- Wash and chop the broccoli, snap peas, carrots, zucchini and onion. Set aside.
- Mix the sauce ingredients and set aside for later.
- Sautee the sliced onion on medium heat in extra virgin olive oil until soft.
- Add the remaining veggies to the onion on the stovetop.
- Next, add in the minced garlic. Season the veggies with salt, black pepper, and ginger. Cook until you can stick a fork through the veggies easily. You can turn the stove to low heat and cover with a lid to help steam the veggies for faster cooking.
- While the veggies are cooking, cook the ramen noodles according to package directions.
- Scramble some eggs and set aside.
- Heat the frozen edamame on the stovetop or microwave according to package directions.
- Add the noodles to a bowl and pour sauce in. mix well.
- Top the noodles with veggies, edamame, and scrambled eggs.
- Option to garnish with coarse sea salt, cracked black pepper, fresh basil, and fresh chopped green onion.
- Mix it all up and enjoy!
Let me know what you think of this Easy Ramen & Veggie Bowl by commenting below or messaging me on Instagram @healthbyhaven!
