Vegetable Ramen Food

VEGETARIAN RAMEN

Steps:

• Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 2 minutes. While eggs cook, prepare a bowl of ice water. When eggs are done cooking, transfer them from the saucepan to the ice bath, reserving cooking water in the saucepan. Soak until completely cooled, about 15 minutes. Gently peel eggs and set aside.
• Heat sesame oil and olive oil together in a skillet over medium-high heat. Add garlic and ginger paste and saute 1 minute, stirring constantly. Add broth and bring to a simmer. Add soy sauce and mirin.
• Add mushrooms to the simmering broth and cook 5 minutes. Add bell peppers, bok choy, and green onions and cook 1 minute more.
• While vegetables are cooking, reheat the water used for the eggs. Add ramen to the boiling water and cook until just tender, 2 to 3 minutes. Drain.
• Place a portion of cooked noodles in a bowl and top with broth, vegetables, and 1 egg. Garnish with kimchi, chile-garlic sauce, and radish. Repeat with remaining noodles, broth, vegetables, egg, and toppings.

VEGETABLE RAMEN

Steps:

• Heat the oil, add the onion and the tomato and serrano chili and saute till tender,add the red pepper.
• Saute for 2 minutes.
• Add the flavour maker of one ramen packet and the maggi bullion cube.
• Stir well.
• Add the veggies, the cumin (dhaniajeeru powder) and 1/2 a cup of water and cook the veggies till tender.
• Taste and add extra salt and red chili powder if required.
• Add the spaghetti sauce and cook for five minutes more.
• When ready to eat, boil the ramen in water and drain (don't use any flavor maker).
• Toss with the veggie mix.
• Enjoy!

VEGAN RAMEN

Steps:

• Crush the garlic with the back of a big knife, then put it in a saucepan with the ginger, miso, neri goma, mushrooms, stock and soy. Bring to a gentle simmer, cover and bubble for 5 mins until the ginger is soft. Strain into a clean pan and discard everything left in the strainer.
• Meanwhile, cook the tofu. Toss it in the cornflour and heat the oil in a frying pan. Fry for a few mins on each side, being careful as you turn it that it doesn't fall apart. Cook the noodles for 1 min less than pack instructions, so they retain a little bite. Drain and leave in the pan with a little cooking water so they don't stick together.
• Add the pak choi and whites of the spring onions to the broth and gently reheat for 1-2 mins until the greens have just wilted.
• Divide the noodles between two deep bowls, ladle over the broth and veg. Top with the tofu, beansprouts, carrot and ginger matchsticks, green parts of the spring onions and a drizzle of sesame oil, plus the other toppings, if you like.

RAMEN VEGETABLE STEAK STIR-FRY

Steps:

• In medium bowl, combine beef strips, garlic, one tablespoon sesame oil and ground red pepper: toss to coat.
• Set aside.
• Remove noodles from package: reserve the seasoning packet.
• Bring 2 cups of water to a boil in a large sauce pan.
• Break block of noodles into three pieces: add to water with frozen vegetables.
• Return to a boil.
• Reduce heat: simmer 2-3 minutes, or until vegetables are tender crisp, stirring occasionally.
• Drain well.
• Return vegetable mixture to saucepan.
• Stir in seasoning from packet: Cover to keep warm.
• Meanwhile, rub 1 tsp.
• of sesame oil in bottom and up the sides of a large skillet or: heat over medium-high heat until hot.
• Add seasoned beef strips: cook and stir 2-4 minutes or until beef is no longer pink.
• Add vegetable mixture, mushrooms and soy sauce to beef: cook and stir until thoroughly heated.