Nutritious instant ramen- Japanese home cooking class in Tokyo
The recipe for ramen topped with stir-fried vegetables can be easily transformed into a nutritious and delicious dish using instant ramen. This quick and simple recipe elevates ordinary instant noodles by adding a flavorful mix of sautéed vegetables, making it a wholesome meal.
Nutritious instant ramen- Japanese home cooking class in Tokyo
Ingredients (serves 1):
1 package instant ramen
Cabbage: 80 to 100g
Bean sprouts: 40 to 50g
Carrot: 20 to 30g (cut into thin strips)
Onion: 20 to 50g (thinly sliced)
Thinly sliced pork or pork scraps: 30 to 50g (optional)
Sesame oil: 1 tsp to 1 tbsp
Salt and pepper: a pinch
Soup base or Chinese-style stock powder: 1/2 tsp (optional)
Water: 450 to 500ml (according to ramen package instructions)
Nutritious instant ramen- Japanese home cooking class in Tokyo
Instructions:
Cut the vegetables into bite-sized pieces (cabbage roughly chopped, carrot into thin strips, garlic chives cut about 5cm, onion thinly sliced).
Heat sesame oil in a frying pan, then quickly stir-fry the vegetables over high heat while keeping them crisp. Season with salt and pepper.
In a separate pot, bring water to a boil and cook the instant ramen according to the package instructions. Add the soup base and mix well.
Serve the ramen in a bowl and top generously with the stir-fried vegetables.
This recipe takes about 15 minutes and is a healthy, hearty dish using leftover vegetables you may have in your fridge. You can adjust the quantity and types of meat and vegetables to your preference.
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