Craving a quick and delicious meal that’s both satisfying and packed with flavor? Look no further than these 20 Minute Veggie Ramen Noodles with Sesame Fried Eggs. This vibrant dish combines tender ramen noodles with a colorful medley of veggies, all tossed in a savory sauce and topped with perfectly fried eggs. Whether you’re whipping up dinner for yourself or entertaining friends, this recipe is sure to impress without taking up your entire evening.
Why You’ll Love This Recipe
This recipe is a lifesaver for busy weeknights! Not only can you whip it together in just 20 minutes, but it also accommodates various dietary preferences. The combination of shiitake mushrooms, shredded carrots, and green onions adds a lovely crunch and a burst of color to your bowl. The sesame fried eggs on top bring an extra layer of richness and flavor. Plus, it’s a fantastic way to use up any leftover vegetables you have in your fridge.
Shopping List
- 6 ounces ramen noodles
- 1 tablespoon olive oil
- 10 ounces sliced shiitake mushrooms
- 4 garlic cloves, minced
- 1 cup shredded carrots
- 4 green onions, thinly sliced
- ½ cup low sodium soy sauce
- 2 tablespoons toasted sesame oil
- 2 tablespoons honey
- 1 ½ tablespoons rice vinegar
- Toasted sesame seeds, for topping
- 2 to 4 eggs (depending on how many you want!)
Kitchen Gear Checklist
- Large pot – for boiling the ramen noodles.
- Skillet – for sautéing the veggies and frying the eggs.
- Whisk – for mixing the sauce ingredients.
- Measuring spoons and cups – for accurate measurements.
- Knife and cutting board – for chopping the vegetables.
Stepwise Method: 20 Minute Veggie Ramen Noodles with Sesame Fried Eggs.
Step 1: Cook the Ramen Noodles
Start by boiling a large pot of water. Once boiling, add the 6 ounces of ramen noodles. Cook according to package instructions until al dente, usually about 4-5 minutes. Drain and set aside.
Step 2: Sauté the Vegetables
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced shiitake mushrooms and sauté for about 3-4 minutes until they start to soften. Then, add the minced garlic and shredded carrots, cooking for another 2-3 minutes until fragrant and tender.
Step 3: Prepare the Sauce
In a small bowl, whisk together the ½ cup of low sodium soy sauce, 2 tablespoons of toasted sesame oil, 2 tablespoons of honey, and 1 ½ tablespoons of rice vinegar. Once thoroughly mixed, pour the sauce over the sautéed vegetables.
Step 4: Combine and Heat Through
Add the cooked ramen noodles to the skillet with the vegetables and sauce. Gently toss everything together, ensuring the noodles are evenly coated and heated through. This should take about 2 minutes.
Step 5: Fry the Eggs
In a separate skillet, heat 2 tablespoons of toasted sesame oil over medium heat. Crack in 2 to 4 eggs, depending on how many fried eggs you want. Cook until the whites are set and the yolks are cooked to your liking (sunny-side up or over-easy works beautifully!).
Step 6: Assemble and Serve
Divide the ramen noodle mixture into bowls, top each serving with a sesame fried egg, and sprinkle with toasted sesame seeds and sliced green onions. Enjoy your 20 Minute Veggie Ramen Noodles with Sesame Fried Eggs!
Low-Carb/Keto Alternatives
- Substitute ramen noodles with spiralized zucchini or shirataki noodles for a low-carb option.
- Replace honey with a low-carb sweetener like erythritol or stevia.
- Add more protein by including tofu or chicken for extra sustenance.
If You’re Curious
The beauty of this recipe lies in its versatility; feel free to swap in any seasonal vegetables you prefer, such as bell peppers, bok choy, or snap peas. Not only does this enhance the dish’s nutritional value, but it also allows you to customize it to your taste buds!
Store, Freeze & Reheat
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. If you wish to freeze the dish, keep in mind that the texture of the noodles may change. To reheat, simply warm it in a skillet over medium heat with a splash of water to help steam the noodles back to life.
FAQ
Can I use different types of noodles?
Absolutely! Feel free to use any type of noodle you enjoy, such as udon or rice noodles. Just adjust the cooking time according to the package instructions.
Is there a vegetarian alternative for the eggs?
If you prefer a vegetarian option, you can replace the fried eggs with fried tofu or avocado slices for a creamy texture.
Can I make this dish ahead of time?
While this dish is best enjoyed fresh, you can prep the vegetables and sauce in advance. When you’re ready to eat, just cook the noodles and combine everything!
What can I add for extra protein?
For added protein, consider mixing in cooked chicken, shrimp, or tofu. These options complement the flavors beautifully and make the meal more filling.
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See You at the Table
With just a handful of ingredients and a short amount of time, you’ll have a delightful bowl of 20 Minute Veggie Ramen Noodles with Sesame Fried Eggs that’s sure to satisfy your cravings. Not only is it a feast for the eyes with its burst of colors, but it’s also a comforting dish that brings warmth and joy to your table. So, gather your ingredients and let’s get cooking!
20 Minute Veggie Ramen Noodles with Sesame Fried Eggs.
Ingredients
- 6 ounces ramen noodles
- 1 tablespoon olive oil
- 10 ounces sliced shiitake mushrooms
- 4 cloves garlic minced
- 1 cup shredded carrots
- 4 green onions thinly sliced
- ½ cup low sodium soy sauce
- 2 tablespoons toasted sesame oil
- 2 tablespoons honey
- 1 ½ tablespoons rice vinegar
- Toasted sesame seeds for topping
Instructions
- Start by boiling a large pot of water. Once boiling, add the 6 ounces of ramen noodles. Cook according to package instructions until al dente, usually about 4-5 minutes. Drain and set aside.
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced shiitake mushrooms and sauté for about 3-4 minutes until they start to soften. Then, add the minced garlic and shredded carrots, cooking for another 2-3 minutes until fragrant and tender.
- In a small bowl, whisk together the ½ cup of low sodium soy sauce, 2 tablespoons of toasted sesame oil, 2 tablespoons of honey, and 1 ½ tablespoons of rice vinegar. Once thoroughly mixed, pour the sauce over the sautéed vegetables.
- Add the cooked ramen noodles to the skillet with the vegetables and sauce. Gently toss everything together, ensuring the noodles are evenly coated and heated through. This should take about 2 minutes.
- In a separate skillet, heat 2 tablespoons of toasted sesame oil over medium heat. Crack in 2 to 4 eggs, depending on how many fried eggs you want. Cook until the whites are set and the yolks are cooked to your liking (sunny-side up or over-easy works beautifully!).
- Divide the ramen noodle mixture into bowls, top each serving with a sesame fried egg, and sprinkle with toasted sesame seeds and sliced green onions. Enjoy your 20 Minute Veggie Ramen Noodles with Sesame Fried Eggs!
Equipment
- Large Pot
- Skillet
- Whisk
- Measuring spoons
- Measuring cups
- Knife
- Cutting Board
Notes
- Feel free to swap in any seasonal vegetables you prefer for customization.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- To reheat, warm it in a skillet over medium heat with a splash of water to help steam the noodles back to life.
