Ramen Frozen Peas Twist (Printable Version)

Quick and tasty ramen enhanced with frozen peas and colorful vegetables for added nutrients and flavor.

# What You’ll Need:

→ Noodles

01 - 2 packs instant ramen noodles, with or without seasoning packets

→ Vegetables

02 - 1 cup frozen peas
03 - 1 cup frozen mixed vegetables (carrots, corn, green beans; optional)
04 - 2 green onions, sliced
05 - 2 cloves garlic, minced

→ Broth

06 - 4 cups low-sodium vegetable broth or water
07 - 2 tablespoons soy sauce or tamari for gluten-free option
08 - 1 teaspoon sesame oil

→ Toppings (optional)

09 - 2 large eggs, soft-boiled or poached
10 - 1 tablespoon toasted sesame seeds
11 - Chili flakes or sriracha, to taste

# Step-by-Step Guide:

01 - Heat sesame oil in a medium saucepan over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
02 - Pour in vegetable broth and soy sauce, then bring mixture to a gentle boil.
03 - Add frozen peas and mixed vegetables, simmer 2 to 3 minutes until warmed through.
04 - Add ramen noodles, using or discarding seasoning packets as preferred. Cook 2 to 3 minutes until just tender.
05 - Stir in half of the sliced green onions. Taste broth and adjust seasoning with additional soy sauce if desired.
06 - Divide noodles and vegetables into two bowls. Top each with a soft-boiled egg if using, remaining green onions, toasted sesame seeds, and chili flakes or sriracha to taste.

# Additional Tips::

01 -
  • It transforms a 25-cent meal into something that feels restaurant-worthy without pretending to be.
  • The frozen peas do the heavy lifting—they thaw in the broth and add sweetness and nutrition without extra effort.
  • You can make it in the time it takes to shower, which matters on days when you're too tired to pretend you planned dinner.
02 -
  • Frozen vegetables don't need thawing and actually cook better directly in hot broth—fresh ones will go soft and mushy before the noodles finish.
  • The seasoning packet that comes with ramen is optional; a good broth and soy sauce do more work than you'd expect.
  • Soft-boiling an egg takes practice, but 6 to 7 minutes in simmering water gives you that jammy yolk that makes the difference.
03 -
  • Cook your eggs while the broth is simmering—multitasking that actually works and means everything finishes at the same moment.
  • Sesame oil is strong; even a teaspoon transforms the whole thing, but more than a tablespoon will overpower the delicate balance.
  • Taste the broth before adding noodles so you know where you stand with seasoning; it's easier to adjust now than after everything is cooked.
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