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Crispy Ramen Noodle Bowl

Crispy Ramen Noodle Bowl

Crispy Ramen Noodle Bowl

Rating

Transform your pantry ramen into a fresh ramen veggie bowl bursting with flavor! Enjoy this crispy twist on a boring classic any time of the day.

Yields1 Serving
 2 packages of ramen noodles
 3 tbsp vegetable oil, divided
 2 scallions, cut into 1-inch pieces, plus more for garnish
 3 cloves of garlic, sliced
 2 carrots, diced
 1 cup red bell pepper, diced
 ½ cup frozen edamame, thawed
 1 tbsp ginger, grated
 2 tbsp tamari
 ¼ tsp red pepper flakes, optional
 ¼ cup cilantro, chopped
 ¼ cup basil, chopped
 Kosher salt and cracked black pepper, to taste
 lime wedges, for garnish
1

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

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

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

4

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. Enjoy!

Category

Ingredients

 2 packages of ramen noodles
 3 tbsp vegetable oil, divided
 2 scallions, cut into 1-inch pieces, plus more for garnish
 3 cloves of garlic, sliced
 2 carrots, diced
 1 cup red bell pepper, diced
 ½ cup frozen edamame, thawed
 1 tbsp ginger, grated
 2 tbsp tamari
 ¼ tsp red pepper flakes, optional
 ¼ cup cilantro, chopped
 ¼ cup basil, chopped
 Kosher salt and cracked black pepper, to taste
 lime wedges, for garnish

Directions

1

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

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

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

4

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. Enjoy!

Crispy Ramen Noodle Bowl
Chef Jamika

Chef Jamika is a classically trained Chef, Entrepreneur, Television Host, Motivational Speaker, Risk-taker, Cheerleader, Frequent Flyer, Philanthropist, wife, mom, sister and friend. Jamika Pessoa resides in Los Angeles, CA and Atlanta, GA with her husband and daughter.

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