Spicy Vegetarian Ramen Recipe - Peas and Crayons (2024)

FAQs

What vegetables are good in spicy ramen? ›

Add in protein: You can toss in some ground beef or turkey, or make extra sauce and chop up some plain chicken breast or shrimp and throw that in the mix. Feel free to get creative! Add in veggies: For this, I love sauteed broccoli, julienned carrots, bell peppers, cabbage, mushrooms or edamame.

In this spring-inspired vegetable ramen, fresh noodles and a white miso broth provide an extraordinary base for an array of delicious toppings, including peas two ways: English peas and pea shoots (the early stems and leaves of the plant).

Chili flakes, chili oil, or chili crunch will add the perfect amount of heat to ramen noodles. If using chili flakes, make sure to gently simmer the flakes in hot oil to coax out their spice. These leads to more dimensional flavor.

Put your ramen in organic water. In a bowl, combine ramen seasonings, 8 Kewpie Mayo, peanut butter, garlic, spring onion, sesame oil and mix to combine. Pour the hot organic ramen water, add the noodles and give it a final mix. Garnishes, spring onion, chili oil and sesame seeds.

Top with strained broth and desired toppings, such as carrots, bok choy, green onion, or seared tofu. Serve with chili garlic sauce (found here) for added heat. Best when fresh, though the broth can be stored (separately) in the refrigerator for up to 5 days and in the freezer for up to 1 month.

Add any toppings you like. I added sweet red bell peppers, green onions, baby bok choy and this smoked tofu. I roasted both my bell peppers and bok choy so it added a smoky flavor to the soup, but you don't have to do this.

Put the ramen noodles inches Add the frozen peas. Cook for 3 minutes. Drain the water. DO NOT USE THE SEASONING PACKAGE.

After the dried noodles are well coated with oil, stir in the cooked green beans. Turn the heat on medium, and stir the green beans occasionally, until heated through. Add salt and pepper when half heated, and then stir in the toasted almonds just before you turn off the heat. Serve at once.

Wasabi peas, or “wasabi mame,” are an extremely popular snack in their native Japan.

To top off your ramen, add a garnish or two. I use different garnishes like scallions, fried garlic, dry roasted or fresh seaweed, and sesame oil or seeds. Seaweed and scallions add both crunch and flavors. Fried garlic and sesame oil or seeds also bring big flavors and crunchy elements.

Can you put raw eggs in ramen? ›

Stir in the seasoning packet that came with the noodles or squirt in your favorite sauces. Turn the heat off of the burner and crack 1 raw egg into the center of the noodles in the pot. Avoid stirring the egg or it will begin to cook and break into clumps.

Narutomaki, a type of cured fish cake, is a popular ramen topping with a distinctive pink swirl.

Ramen broths commonly rely on dehydrated meat and fish to provide flavor, making them non-vegan.

Narutomaki on its own boasts a pleasantly chewy and slightly rubbery texture, which is the result of steaming the fish cake. Because the fish is transformed into a fine paste before it goes through the steaming process, the texture ends up being quite unique.

The best side dishes to serve with ramen are egg rolls, fried rice, shrimp fried rice, bok choy, chicken dumplings, chicken paprikash, crispy tofu, buffalo chicken dip, teriyaki chicken, Ling Ling potstickers, Narutomaki, kimchi, Chinese tea eggs, spicy cucumber salad, grilled fish and chicken tempura.

While I chose to keep it pretty simple with shiitake mushrooms, snap peas, and garlic there are so many other veggies that go great with this curry ramen. A few great options include adding in freshly grated ginger, shredded carrots, bok choy, or broccoli.

Ramen noodles are a super fast and easy meal in a bowl, and can be a really healthy meal when good, whole ingredients are included, such as leafy green vegetables (e.g., Chinese broccoli, napa cabbage, bok choy, spinach, kale, Swiss chard), carrots, zucchini, mushrooms, tofu, chicken and eggs.