STREAMING NOW: Jamie's Super Food
sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Easy recipe for supper from Christine W. Randall in the Pasta and Noodles Food Writers Favorites book. You can use either fresh or frozen veggies or whatever you have on hand. For all of us ramen noodle lovers, this is truly comfort food!!!”
READY IN:
22mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 3 tablespoons olive oil
  • 4 cups mixed vegetables, chopped (sugar snap peas, snow peas, carrots, onion, corn, broccoli, cauliflower, beans, etc., or whatever yo)
  • 2 (3 ounce) packages ramen noodles (any flavor)
  • 1 23 cups water

Directions

  1. Coarsely crumble dry noodles into a bowl. Set aside.
  2. Heat olive oil in large skillet or wok. Add veggies; cook, stirring over high heat for 1 minute.
  3. Stir in crumbled noodles, ramen seasoning packets and water. Cover and steam 3-5 minutes, or until liquid is absorbed, stirring twice during cooking time. Serve immediately.
  4. NOTE: If desired, cut up cooked meat (such as chicken) can be substituted for some of the veggies. This recipe also works halved.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: