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Crispy Ramen Noodle Bowl

Yields1 Serving

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.

 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. 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. Enjoy!