Ramen Frozen Peas Twist (Print)

A quick, flavorful bowl of ramen noodles enhanced with frozen peas and mixed vegetables for added nutrition.

# Components:

→ 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)
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

# Directions:

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

# Expert Advice:

01 -
  • It transforms a five-minute meal into something that looks and tastes like you actually tried, even on nights when you barely have energy to boil water.
  • Those frozen peas do the heavy lifting—they're cheap, they keep forever, and they turn pale broth into something visually alive and genuinely satisfying.
  • Once you realize how easy it is to build flavor by sautéing garlic first, you'll start doing this with every bowl.
02 -
  • Don't skip the step of sautéing garlic in oil at the beginning—it's the difference between a bowl that tastes like something and a bowl that tastes like everything else; that thirty seconds of toasting unlocks flavors that boiling never could.
  • Frozen vegetables are actually your friend here because they won't turn to mush and release starch into your broth the way fresh ones might; they stay distinct and add texture rather than muddying everything.
  • Taste your broth before serving and be willing to adjust—what feels right to your palate matters more than what the recipe says, and this is one of those meals where you're genuinely in control.
03 -
  • Keep your soy sauce, sesame oil, and frozen peas stocked always; these three things will turn any plain bowl of noodles into something with actual flavor and intention.
  • Soft-boil eggs by bringing water to a boil, gently lowering room-temperature eggs, then timing exactly six and a half minutes for a yolk that's cooked at the edges but still liquid at the center.
  • Taste your broth before serving and adjust aggressively—it's far easier to add more soy sauce or salt than to fix something that's already too salty, so start conservative and layer flavor as you go.
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