Gochujang Ramen with Tofu

I love good quality food, but I also have a small place in my heart reserved for convenience foods like instant ramen or frozen pizzas. I don’t indulge in them often, and when I do I often spruce them up with something special to make them a little more interesting. I’ve posted before about the […]

The post Gochujang Ramen with Tofu appeared first on Budget Bytes.

I love good quality food, but I also have a small place in my heart reserved for convenience foods like instant ramen or frozen pizzas. I don’t indulge in them often, and when I do I often spruce them up with something special to make them a little more interesting. I’ve posted before about the things I like to add to my instant ramen to give it an upgrade, and now I have a new favorite ingredient—gochujang! This sweet-salty-spicy paste creates a rich broth with plenty of umami that I balanced with some fresh spinach and chunks of mild tofu. This Gochujang Ramen with Tofu is a quick and easy way to indulge that noodle craving!

Two bowls of gochujang ramen with tofu, a bowl of gochujang on the side

What is Gochujang?

If you’ve never heard of gochujang, it’s a Korean chile paste made with chile peppers, rice, fermented soybeans, and salt. It kind of reminds me of a spicy version of miso. Gochujang is really starting to trend in the U.S. because of its uniquely sweet-salty-spicy and UMAMI flavor. And because we’re all kind of over our infatuation with sriracha and looking for the next best thing. It’s those fermented soy beans that really set gochujang apart and give whatever you’re adding it to that extra “WOW” factor. So if you haven’t tried it yet, put it on your list!

Where to Buy Gochujang

Because gochujang is really becoming quite popular, you’ll probably be able to find some at most major grocery stores. My local kroger actually carries about 4-5 different kinds! I’m using this Sempio Gochujang. If you have an Asian grocery store near you, you’re sure to find a really good selection there, and probably much better prices. Want to try to make your own? Try this traditional gochujang recipe, or this quickie 5-minute gochujang.

To Use the Ramen Packet or Not to Use the Ramen Packet

Personally, I like to use my own broth when making ramen instead of using the little seasoning packet that comes with the noodles. I like the freedom of tweaking the flavors and salt content, but you can use the seasoning packet if you prefer. Gochujang has quite a bit of salt, so if you do want to use the flavor packet that comes with the instant ramen I suggest adding the gochujang to the water first (3 cups water), then adding a little of the flavor packet at a time until the broth reaches a reasonable salt level for you.

How Spicy is It?

Decently spicy, IMHO. You can reduce the amount of gochujang to make it slightly less spicy, if you prefer. Or, if you’re looking for non-spicy ways to spruce up your ramen, check out my post about 6 Ways to Upgrade Ramen, or my Vegan Creamy Mushroom Ramen.

What Should I Do With my Leftover Tofu?

This recipe uses half of a traditional 14oz. block of tofu. My first choice for using up the other half of the block would be to make a half batch of my Curried Tofu Salad. That stuff is to die for. You could also toss it into a stir fry, or chop it up, add some BBQ sauce and make yourself a BBQ Tofu Slider.

Gochujang ramen with tofu in the sauce pot on a yellow background with a black and white zig-zag napkin.

 
One bowl of gochujang ramen with tofu, chopsticks on the side

Gochujang Ramen with Tofu

Spicy gochujang gives this instant ramen extra oomph! Gochujang Ramen with Tofu is a quick and easy way to satisfy that noodle craving.
Total Cost $2.26 recipe / $1.13 serving
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2
Calories 322.15kcal
Author Beth - Budget Bytes

Ingredients

  • 7 oz. extra firm tofu $0.90
  • 1 cup water $0.00
  • 2 cups vegetable broth* $0.26
  • 2 Tbsp gochujang $0.46
  • 1 package instant ramen* $0.19
  • 2 cups fresh spinach $0.25
  • 2 green onions $0.20

Instructions

  • Drain the tofu and cut it into 1/2-inch cubes.
  • Add the water, vegetable broth, and gochujang to a small sauce pot. Whisk until the gochujang is dissolved.
  • Add the cubed tofu to the pot, place a lid on top, and bring it up to a boil over high heat.
  • Once boiling, add the instant ramen noodles (without seasoning). Boil for one to two minutes, or just until the noodles begin to soften and pull loose from each other.
  • Add two handfuls (about 2 cups) fresh spinach and stir it into the hot broth until wilted. The noodles will finish cooking as the spinach wilts.
  • Slice the green onions and sprinkle over top of the ramen just before serving.

Notes

*If using vegetable broth, discard the seasoning packet that comes with the ramen noodles. If using the seasoning packet, use 3 cups of water instead of 1 cup water and 2 cups vegetable broth. Add the gochujang to the water first, then add a small amount of the seasoning packet at a time until you reach the desired level of saltiness for the broth.

Nutrition

Serving: 1serving | Calories: 322.15kcal | Carbohydrates: 37.55g | Protein: 15.9g | Fat: 12.6g | Sodium: 1347.35mg | Fiber: 3.1g

side view of a bowl of gochujang ramen with chopsticks picking up a piece of tofu

How to Make Gochujang Ramen with Tofu – Step by Step Photos

cubed tofu on a cutting board

Drain a 14oz. block of tofu and cut half of it into ½-inch cubes. See the notes above the recipe for ideas for using the remaining tofu.

Gochujang broth in a small sauce pot with a whisk, tub of gochujang on the side

Add 1 cup water, 2 cups vegetable broth, and 2 Tbsp gochujang to a small sauce pot. Whisk until the gochujang has dissolved.

Cubed tofu being dropped into the pot

Add the cubed tofu to the pot. Adding the tofu before we start boiling the broth gives it a few minutes to start absorbing some of the flavor from the broth, as opposed to adding it at the end. Place a lid on the pot and bring the broth up to a boil over high heat.

Ramen noodles added to the pot, empty package on the side

Once boiling, add the block of instant ramen noodles (without seasoning packet). Let the noodles boil for about a minute, or just until they being to soften up and loosen up from the block.

Spinach added to the pot

Add a couple handfuls of spinach to the pot and stir it in until wilted. This should give the noodles just enough time to finish cooking as well.

Finished gochujang ramen in the pot

Slice two green onions and sprinkle them over the ramen just before serving.

One bowl of gochujang ramen with tofu, chopsticks on the side

Enjoy that spicy goodness!!

The post Gochujang Ramen with Tofu appeared first on Budget Bytes.

Easy Weeknight Peanut Noodles with Roasted Broccoli.

I beg and hope and plead that these peanut noodles will be your dinner tonight! Ummm, new favorite meal alert!  I know, I know, I say it ALL THE TIME. But it’s true! Every few weeks I create something that is good enough to eat at multiple meals, multiple days in a row. And it […]

The post Easy Weeknight Peanut Noodles with Roasted Broccoli. appeared first on How Sweet Eats.

I beg and hope and plead that these peanut noodles will be your dinner tonight!

These are the most delicious peanut noodles! Tossed with roasted broccoli, red peppers, scallions, peanuts and an incredibly flavorful sauce!

Ummm, new favorite meal alert! 

I know, I know, I say it ALL THE TIME. But it’s true! Every few weeks I create something that is good enough to eat at multiple meals, multiple days in a row. And it makes me so happy. 

peanut sauce for noodles

This is kind of a reject recipe from the book that I’m currently working on. Okay, it’s not an ACTUAL reject, but here’s the thing. It’s been sitting in my to-do pile for the book and at some point I realized that it was just too similar to my 15 minutes sesame noodles in The Pretty Dish. Flavor-wise, it’s not similar at all, but the whole feel of the peanut noodles+ramen didn’t feel new and exclusive enough for Everyday Dinners.

So here we are!

These are the most delicious peanut noodles! Tossed with roasted broccoli, red peppers, scallions, peanuts and an incredibly flavorful sauce!

I ended up testing the recipe anyway and we just about died over how delicious the whole bowl was. Couldn’t even take it. It’s one of those recipes that I had to then make again for dinner (like, the same day) and one that I was even craving for lunch the next day. In case you don’t get it yet…

THESE ARE SO GOOD. 

And this is exactly the kind of dinner that I love! 

These are the most delicious peanut noodles! Tossed with roasted broccoli, red peppers, scallions, peanuts and an incredibly flavorful sauce!

The noodles take minutes. Yes, like only minutes! The noodles cook in less than ten minutes (if you use ramen like I did here, it takes about three minutes) and the sauce comes together in a few minutes too. 

You know what takes the longest? Roasting the broccoli! But it’s so worth it. It adds a depth of flavor to the noodles as well as gives them some nice, roasty texture. Plus… together the noodles and broccoli taste amazing.

These are the most delicious peanut noodles! Tossed with roasted broccoli, red peppers, scallions, peanuts and an incredibly flavorful sauce!

If you’re really in a time pickle, you can just toss the broccoli into the noodles raw or toast them in the skillet for a second. 

And let me just say it: adding in the broccoli here makes this even more of a satisfying meal. You don’t need to add anything else to this bowl – no chicken or shrimp or anything! I promise this is filling enough.

Unless you’re Eddie. If you’re Eddie, you might add an entire filet to the top or something. But you get my drift.

IF (and that’s a big if) you find this more suitable as a side dish, it makes a great one paired with salmon. 

These are the most delicious peanut noodles! Tossed with roasted broccoli, red peppers, scallions, peanuts and an incredibly flavorful sauce!

Not only does it work as such a delicious lunch or dinner, my favorite way to make it might be as a late night snack. I mean, it tastes even better when you’re super hungry late at night. 

These are the most delicious peanut noodles! Tossed with roasted broccoli, red peppers, scallions, peanuts and an incredibly flavorful sauce!

Leftovers work too! The leftovers are really flavorful, they just aren’t saucy. The noodles absorb most of the sauce so while everything still has a lot of flavor, it’s not swimming in sauce. You might even like that better! 

Guys these are even good eaten COLD straight from the fridge. I cannot take how much I love them. 

Make ’em!!!

These are the most delicious peanut noodles! Tossed with roasted broccoli, red peppers, scallions, peanuts and an incredibly flavorful sauce!

Peanut Noodles with Roasted Broccoli

Peanut Noodles with Roasted Broccoli

These are the most delicious peanut noodles! Tossed with roasted broccoli, red peppers, scallions, peanuts and an incredibly flavorful sauce!

broccoli

  • 2 to 3 cups broccoli florets ((really you can use as much as you'd like here!))
  • 1 tablespoon toasted sesame oil
  • pinch of salt and pepper
  • pinch of crushed red pepper flakes

peanut noodles

  • 2 (3 ounce) packages ramen noodles, ( flavor packets discarded)
  • 3 tablespoons sesame oil
  • 2 garlic cloves, (minced)
  • 1 teaspoon freshly grated ginger
  • 1/3 cup peanut butter
  • 1/4 cup soy sauce
  • 1/4 cup warm water
  • 1 tablespoon chili garlic sauce ((sambal oelek))
  • 1 tablespoon fresh lime juice
  • 1 teaspoon honey
  • 1 red bell pepper, (thinly sliced)
  • 3 green onions, (thinly sliced)
  • ¼ cup chopped peanuts
  • 3 tablespoons chopped fresh cilantro
  1. Preheat the oven to 425 degrees F. Place the broccoli on a baking sheet and drizzle with the oil. Sprinkle with the salt, pepper and crushed pepper flakes. Roast for 15 to 20 minutes, until slightly charred.
  2. While the broccoli is roasting, bring a pot of salted water to a boil to cook the noodles.
  3. In a large skillet or saucepan, make the sauce. Heat the sesame oil over medium-low heat. Add in the garlic and ginger and cook for a 1 minutes. Stir in the peanut butter, soy sauce, water, chili garlic sauce, lime juice and honey. Stir until combined and smooth.
  4. Cook the noodles according to the directions (if using ramen noodles, it’s about 3 minutes!) Drain the noodles well.
  5. Add the noodles to the sauce and toss. Toss in the red peppers, green onions, peanuts and cilantro. Add in the roasted broccoli. Toss everything well, until it’s combined. Serve immediately.

These are the most delicious peanut noodles! Tossed with roasted broccoli, red peppers, scallions, peanuts and an incredibly flavorful sauce!

100% making them today.

The post Easy Weeknight Peanut Noodles with Roasted Broccoli. appeared first on How Sweet Eats.

Easy Miso Ramen

Here’s a quick and easy miso ramen recipe you can make in just 30 minutes! The miso brings big flavor in a short cook time. Here’s a flavor-packed noodle recipe you can make in no time: miso ramen! Don’t get us wrong: authentic ramen from a Japanese restaurant is the absolute best. But the next best thing? Making it homemade. Alex and I are so into these tasty noodle bowls that we have a few different recipes. This one is quicker and easier than the rest, relying on miso paste for big flavor in a short cook time: just 30 minutes! The broth is so savory, also flavored with soy sauce, mirin, and a little coconut milk to make it creamy. Top with a soft boiled egg and you’ve got comfort food to the max. For vegan/plant based, go to Tofu Ramen or Vegan Mushroom Ramen. What’s in this miso ramen? Ramen is a traditional Japanese dish of broth and wheat noodles (here’s a Ramen Guide for more). This ramen broth contains miso and has an intense depth of flavor, which varies based on the type you use. It’s great because the flavor in the paste is so developed, you can get […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

Here’s a quick and easy miso ramen recipe you can make in just 30 minutes! The miso brings big flavor in a short cook time.

Miso ramen

Here’s a flavor-packed noodle recipe you can make in no time: miso ramen! Don’t get us wrong: authentic ramen from a Japanese restaurant is the absolute best. But the next best thing? Making it homemade. Alex and I are so into these tasty noodle bowls that we have a few different recipes. This one is quicker and easier than the rest, relying on miso paste for big flavor in a short cook time: just 30 minutes! The broth is so savory, also flavored with soy sauce, mirin, and a little coconut milk to make it creamy. Top with a soft boiled egg and you’ve got comfort food to the max.

For vegan/plant based, go to Tofu Ramen or Vegan Mushroom Ramen.

Ramen noodles

What’s in this miso ramen?

Ramen is a traditional Japanese dish of broth and wheat noodles (here’s a Ramen Guide for more). This ramen broth contains miso and has an intense depth of flavor, which varies based on the type you use. It’s great because the flavor in the paste is so developed, you can get away less simmering time. It makes this recipe work in about 30 minutes, which is shorter than our other ramen recipes. This one also features a soft-boiled egg, which can cook while you make the ramen broth. For a plant based version, head to our Tofu Ramen.

  • Eggs
  • Miso paste of any kind (more below!)
  • Onion, garlic and green onion for aromatics
  • Spinach, carrots, mushrooms, and Napa cabbage for the veggies
  • Ramen noodles (more below!)
  • Vegetable broth
  • Sesame oil, soy sauce, and mirin
  • Coconut milk 
Ramen noodles with soft boiled egg

What is miso?

So what is it? Miso is a Japanese fermented soybean paste that’s full of nutrients and savory flavor. It’s the very definition of umami, which is the so-called fifth flavor. There’s sour, salty, sweet, and bitter…and then umami, which is savory! You’ll also find umami in foods like meats, mushrooms, and cheese: it’s what makes something taste rich and satisfying. (Umami is very important for vegetarian and vegan recipes, which is why miso is so important!)

You can find miso at most major grocery stores near the other Japanese ingredients. There are many different types of miso, all with different flavors: red, yellow, and brown. There are also many brands of miso. You can use any type for this tofu ramen recipe, but keep in mind: each type and brand of miso will bring a slightly different flavor to the broth. So keep experimenting and try them all!

An unexpected use for leftover miso? Our Vegan Pesto.

Keep the broth and noodles separate when serving & storing!

When you serve this miso ramen, you’ll keep the noodles and broth separate. Then you’ll place the noodles in a bowl and ladle the broth over it. Don’t be tempted to put them together! This is because as the noodles sit in the broth, they’ll absorb it.

When you store leftovers, make sure to keep the noodles and broth in separate containers and refrigerate. Of you store leftover noodles in the broth, they’ll soak up all the “juice” and all your tasty broth will be gone.

Miso ramen

Top miso ramen with a soft-boiled egg (or tofu).

Serving with a soft-boiled egg is the traditional way to eat ramen. Alex and I have found adding the egg is important in a vegetarian ramen recipe to add protein to make it a filling meal. If you prefer a plant based recipe, go to Tofu Ramen; it’s similar but has a crispy tofu topping. There are two reliable methods we use for making a soft-boiled egg:

  • Stovetop: For the stovetop soft boiled eggs method, you’ll cook the eggs in simmering water for 7 minutes. The total time is about 15 minutes, including the time to boil the water.
  • Instant Pot: Yes, you can cook soft boiled eggs in a pressure cooker! Here you’ll use low pressure and cook the eggs for 4 minutes. It takes about 10 minutes total including preheat time.
Miso ramen

What is Napa cabbage? Can I use green instead?

For this miso ramen, we’ve called for shredded Napa cabbage as a garnish on top of the noodles. What’s Napa cabbage? It’s also known as Chinese cabbage: it’s light green and oblong-shaped. It has thick, crisp stems and frilly yellow-green leaves. It’s a cruciferous vegetable like other types of cabbage, Brussels sprouts, and kale.

Can you substitute green cabbage for Napa cabbage in this recipe? Well, not really. The Napa cabbage has a mild flavor and delicate texture that makes it just right for this recipe: so try to find it if you can!

More about ramen noodles!

If you’ve ever shopped for ramen noodles, you’ll know there’s a big variety in what you’ll find! Here are a few tips on finding great ramen noodles:

  • Standard grocery vs Japanese or Asian grocery: Most grocery stores give you 1 or 2 options for ramen noodles, and they’re usually dried. If you have a local Japanese or Asian grocery, they’ll have a wider variety including fresh and frozen.
  • Fresh vs dried: You can use either fresh or dried noodles in this tofu ramen! Fresh are our favorite, but dried are easier to find.
  • Curly vs straight: You’ll find noodles packaged with the word “ramen” can be curly or straight. You can use either! Here we’ve used a straight noodle, which works just as well as a curly like in our Mushroom Ramen.

Want to learn more about noodle types? Here’s a review of 6 different packaged ramen noodles.

This miso ramen recipe is…

Vegetarian. For vegan, plant-based, and dairy-free, go to Tofu Ramen.

Print
Miso ramen

Easy Miso Ramen


1 Star2 Stars3 Stars4 Stars5 Stars (8 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4

Description

Here’s a quick and easy miso ramen recipe you can make in just 30 minutes! The miso brings big flavor in a short cook time. 


Ingredients

  • 4 eggs*
  • 1 cup sweet yellow onion, sliced
  • 8 ounces baby bella (cremini) mushrooms
  • 1 cup Napa cabbage, thinly sliced
  • 3 green onions
  • 4 garlic cloves
  • 2 large carrots
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon olive oil
  • 8 ounces dry ramen noodles
  • 4 cups vegetable broth
  • 4 tablespoons miso paste, divided
  • 1 tablespoon mirin
  • 1 tablespoon soy sauce
  • 1/4 cup coconut milk (optional, for creamy broth)
  • 2 cups spinach leaves
  • Sesame seeds, for garnish

Instructions

  1. Soft boil the eggs:* Go to Soft Boiled Eggs or Instant Pot Soft Boiled Eggs.
  2. Prep the veggies: Slice the onion. Slice the mushrooms. Thinly slice the cabbage. Thinly slice the green onions. Thinly slice the garlic. Slice carrots into matchsticks.
  3. Cook the noodles (while you make the broth): Heat large pot of water to a boil and cook noodles to al dente. Drain and set aside. If necessary, refresh the noodles under some hot tap water before serving.
  4. Make the broth: In a large pot or Dutch oven, heat the sesame oil and the olive oil over medium high heat. Add the onion and cook for 4 minutes until lightly browned on the edges. Add the garlic and cook for 30 seconds until just browned, stirring constantly. Add the vegetable broth and bring to a simmer.
  5. Add the mushrooms, carrots, 3 tablespoons miso paste and mirin and cook for about 10 minutes until the mushrooms are tender. Add the soy sauce, coconut milk (for creamy broth), green onions, cabbage, spinach and cook until the spinach is just wilted, about 1 minute. Taste and add about 1 tablespoon more miso paste to taste.
  6. Serve: To serve, place the noodles into four bowls. Top with broth, eggs, and vegetables. Store leftovers with the broth and noodles in separate containers (to avoid the noodles soaking up all of the broth).

Notes

*For a plant-based version, go to Tofu Ramen.

  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Ramen

Keywords: Miso Ramen

More ramen recipes!

There are so many different ways to make ramen! Here are our favorite variations:

  • Vegan Mushroom Ramen A vegan ramen that’s packed with flavor! Mushrooms, bok choy and tofu accompany the noodles in the warm, savory broth.
  • Easy Vegetarian Ramen The original! A quick and easy vegetarian ramen recipe that’s packed with umami.
  • Instant Pot Ramen Yep, you can even use an Instant Pot to make ramen.
  • Easy Korean Ramen Korean ramen is a different variety altogether! Check out this unique spin.

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Crunchy Chicken Ramen Stir Fry

I’m all about quick stir fry dinners because they’re easy, you can work a LOT of vegetables into them, and they’re just plain delicious. My newest creation, Crunchy Chicken Ramen Stir Fry, is kind of a new twist on an old favorite Beef and Cabbage Stir fry. This time we’re using chicken instead of beef, […]

The post Crunchy Chicken Ramen Stir Fry appeared first on Budget Bytes.

I’m all about quick stir fry dinners because they’re easy, you can work a LOT of vegetables into them, and they’re just plain delicious. My newest creation, Crunchy Chicken Ramen Stir Fry, is kind of a new twist on an old favorite Beef and Cabbage Stir fry. This time we’re using chicken instead of beef, using the same light and easy sauce, tons of shredded cabbage and carrots for inexpensive bulk, and some crushed up ramen noodles for crunch. Oh, and I added a drizzle of creamy sriracha mayo because I was feeling a bit #extra. ;)

Quick & Easy Crunchy Chicken Ramen Stir Fry

A bowl of crunchy chicken ramen stir fry next to a ramen package, yellow napkin, and a bowl of sliced green onions

Can I Skip the Ramen?

Sure! If you’re not the ramen type, this is still a really killer (although slightly less crunchy) stir fry recipe! No hard feelings. You do you. 

Same goes for the sriracha mayo topping. While *I* love the contrast of the creamy spicy with the fresh crunch, you don’t have to add it to your stir fry if you’re not into it.

How to Store Your Stir Fry

If you plan to eat some of your stir fry as leftovers, make sure to keep the crunchy crushed ramen noodles separate from the stir fry and just stir them in after the stir fry has been reheated. Same goes for the sriracha mayo topping. Add that after reheating. The cabbage and carrots do get slightly softer after refrigeration and reheating, but I still find it to be quite delicious.

Other Vegetables You Can Add:

The other awesome thing about stir fries is that you can add just about any vegetable that you might have leftover in your fridge. Some other good options would be spinach, broccoli, bell pepper, mushrooms, snow peas. Keep in mind that if you increase the amount of vegetables, you may also want to increase the sauce.

A skillet full of Crunchy Chicken Ramen Stir fry with a spatula in the side and a package of ramen on the left

 

Crunchy Chicken Ramen Stir Fry

Crunchy Chicken Ramen Stir Fry is an easy weeknight dinner with tons of cabbage and carrots, crunchy crushed ramen, and a creamy sriracha drizzle.

Stir Fry Sauce

  • 2 Tbsp soy sauce ($0.12)
  • 1 Tbsp toasted sesame oil ($0.30)
  • 1/2 Tbsp brown sugar ($0.02)

Sriracha Mayo Drizzle (optional)

  • 1 Tbsp mayonnaise ($0.09)
  • 1 Tbsp sriracha ($0.11)

Stir Fry

  • 1 boneless, skinless chicken breast (about 2/3 lb.) ($4.08)
  • 2 Tbsp cooking oil ($0.08)
  • 1 14oz. bag coleslaw mix (shredded cabbage and carrots) ($1.49)
  • 2 cloves garlic ($0.16)
  • 1 tsp grated fresh ginger ($0.10)
  • 3 green onions ($0.30)
  • 1 3oz. block ramen noodles (seasoning packet discarded) ($0.25)
  1. Prepare the sauces first so they're ready to use when needed. In a small bowl stir together the ingredients for the stir fry sauce (soy sauce, sesame oil, and brown sugar). In a separate small bowl stir together the sriracha and mayonnaise.

  2. Mince 2 cloves of garlic, grate about one teaspoon of fresh ginger, and slice three green onions.

  3. Without opening the package of ramen, use a rolling pin or mallet to crush the noodles into small pieces. Once crushed, open the package and discard the seasoning packet.

  4. Chop the chicken into small 1/2-inch pieces.

  5. Place a large skillet over medium-high heat. Once hot, add the cooking oil and swirl to coat the surface of the skillet. Add the chicken pieces and sauté until they're cooked through (3-5 minutes). Add the garlic and ginger to the skillet about half way through cooking the chicken.

  6. Once the chicken is cooked through, add the coleslaw mix (shredded cabbage and carrots). Continue to sauté for about 2 minutes more, or just until the cabbage begins to soften slightly (do not overcook at this step).

  7. Add the stir fry sauce to the skillet and continue to sauté for 1-2 minutes more, or until the cabbage has softened to your liking (I prefer mine still slightly firm).

  8. Finally, turn off the heat, stir in the crushed ramen, and top with sliced green onions and a drizzle of sriracha mayo.

Close up of Crunchy Chicken Ramen Stir fry in the skillet

 

How to Make Crunchy Chicken Ramen Stir Fry – Step by Step Photos

Stir fry sauce in a small white bowl

This stir fry cooks SUPER fast, so it’s best to prepare all of the components before you begin cooking. Start with the stir fry sauce: stir together 2 Tbsp soy sauce, 1 Tbsp toasted sesame oil, and ½ Tbsp brown sugar. The brown sugar might not dissolve all the way, but that’s okay.

Sriracha mayo being stirred together in a small white bowl

For the sriracha mayo, simply stir together 1 Tbsp sriracha and 1 Tbsp mayonnaise.

Garlic, ginger, and green onions being prepped on a cutting board

Mince two cloves of garlic, grate about 1 tsp fresh ginger (I keep mine in the freezer for easier grating and longer storage), and slice three green onions.

Crush ramen noodles in the package

Without opening the package of ramen, use a rolling pin or a mallet to crush the noodles into small pieces. After crushing the noodles you can open it and discard the seasoning packet (or use it for something else).

Chopped chicken breast on an orange cutting board

Chop one boneless, skinless chicken breast (about ⅔ lb.) into small 1/2-inch pieces.

Cooked chicken in the skillet with garlic and ginger

Heat a large skillet over medium-high heat. Once hot, add 2 Tbsp cooking oil and swirl to coat the skillet. Add the chicken and sauté until the chicken is cooked through, adding the garlic and ginger about half way through cooking. Because the chicken pieces are so small and the pan is so hot, it should only take a few minutes for the chicken to cook through.

Coleslaw mix being poured into the skillet

Add one 14oz. bag of coleslaw mix (shredded cabbage and carrots) to the skillet. Continue to sauté for only 2 minutes, or just until the cabbage begins to soften.

Stir fry sauce being poured into the skillet

Add the prepared stir fry sauce, making sure to scrape any sugar that has settled to the bottom into the skillet. Continue to sauté for a couple minutes more, or until the cabbage is to your desired softness. I like mine still a bit firm, so I only sauté for about 2 minutes more.

Crushed ramen noodles being added to skillet

Pour the crushed ramen into the skillet. Turn the heat off, and stir the crunchy noodles into the stir fry.

Close up of sriracha mayo drizzled on stir fry

Sprinkle the sliced green onions on top and then drizzle the sriracha mayo over everything.

Finished skillet full of Crunchy Chicken Ramen Stir Fry

The post Crunchy Chicken Ramen Stir Fry appeared first on Budget Bytes.

Leftover Roasted Turkey Ramen.

Leftover roasted turkey ramen is going to make this upcoming weekend a whoollllle lot better. I may be weird in that I sometimes love Thanksgiving leftovers MORE than the original Thanksgiving meal. On Thanksgiving. Like a crazy person! So here’s the thing. For as long as I can remember, we’ve always had leftovers on Friday, […]

The post Leftover Roasted Turkey Ramen. appeared first on How Sweet Eats.

Leftover roasted turkey ramen is going to make this upcoming weekend a whoollllle lot better.

This roasted turkey ramen recipe is made with delish leftover Thanksgiving turkey, ramen noodles, a savory broth and soft boiled eggs!

I may be weird in that I sometimes love Thanksgiving leftovers MORE than the original Thanksgiving meal. On Thanksgiving. Like a crazy person!

This roasted turkey ramen recipe is made with delish leftover Thanksgiving turkey, ramen noodles, a savory broth and soft boiled eggs!

So here’s the thing. For as long as I can remember, we’ve always had leftovers on Friday, whether it be for lunch or dinner. And the thing is that we all really want the traditional meal, again. Sure, it’s on a slightly (or, uh, much!) smaller scale but it’s so good – again! It may even taste better after it sits and those flavors marry and get all delish. 

This roasted turkey ramen recipe is made with delish leftover Thanksgiving turkey, ramen noodles, a savory broth and soft boiled eggs!

But. After Friday? We are over it. I am over it. I don’t mind the flavors on their own, but I want something super different and still delicious. You know?! 

Something that isn’t a leftover sandwich or plain old turkey noodle soup.

This roasted turkey ramen recipe is made with delish leftover Thanksgiving turkey, ramen noodles, a savory broth and soft boiled eggs!

Enter turkey ramen!! And give me all the exclamation points.

I’ve made a roasted chicken ramen and a spicy pork ramen before (omg, it’s incredible!) and figured this was the perfect vehicle to throw some leftovers in. Especially (!!!) if you have grilled or smoked turkey too! Sure, roasted tastes great, but tossing in some leftover applewood smoked or grilled turkey is even better. Oh my. 

This roasted turkey ramen recipe is made with delish leftover Thanksgiving turkey, ramen noodles, a savory broth and soft boiled eggs!

In this bowl we have garlic butter shittake mushrooms, nori sheets, lots of toasted sesame oil and soft boiled eggs.

The eggs may be my favorite part, but that’s no secret!

I mean, look at them.

This roasted turkey ramen recipe is made with delish leftover Thanksgiving turkey, ramen noodles, a savory broth and soft boiled eggs!

One thing I love about a bowl like this is that you can add so much of your own flavor. If you want more soy sauce or hoisin, add it! If you want more toasted sesame oil, want it spicier or more mild, want heartier or more brothy – you can control that and add in or take out what you don’t love.

This roasted turkey ramen recipe is made with delish leftover Thanksgiving turkey, ramen noodles, a savory broth and soft boiled eggs!

I’ll be sharing all my leftover suggestions with you first thing on Friday, but in the meantime… turkey ramen should be your go-to!

This roasted turkey ramen recipe is made with delish leftover Thanksgiving turkey, ramen noodles, a savory broth and soft boiled eggs!

Roasted Turkey Ramen

Roasted Turkey Ramen

This roasted turkey ramen recipe is made with delish leftover Thanksgiving turkey, ramen noodles, a savory broth and soft boiled eggs!

  • 2 tablespoons unsalted butter
  • 12 ounces shitake mushrooms
  • 2 garlic cloves, (minced)
  • 5 cups chicken stock, (or turkey stock, or even vegetable stock!)
  • 3 tablespoons soy sauce
  • 1 1/2 tablespoons hoisin sauce
  • 2 blocks dried ramen noodles, (seasoning packets removed)
  • 4 scallions, (sliced)
  • 2 or 4 eggs, (soft boiled or poached)
  • 2 tablespoons chili garlic paste
  • 3 teaspoons black sesame seeds
  • 1 tablespoon toasted sesame oil
  • 1 handful fresh cilantro, (for topping)
  1. Heat a large skillet over medium heat and add the butter. Once melted, add the mushrooms and garlic and toss. Cook until the mushrooms are soft and juicy, about 5 minutes. Set aside.
  2. While the mushrooms are cooking, bring the stock to a simmer. Stir in the soy sauce and hoisin sauce. Cook your eggs too! I like to soft boil mine – but poaching is good too – whatever you prefer!
  3. To soft boil, heat about 3 inches of water in a small saucepan over medium heat until boiling. Once boiling, reduce the heat until it’s barely at a simmer, add the eggs gently and cook for 6 minutes. Remove the eggs with a slotted spoon and place in an ice bath. Let cool completely before peeling.
  4. Place the ramen blocks in two large bowls. Add the turkey, scallions, cilantro, chili garlic paste and mushrooms to the bowl.. Pour the stock over both blocks evenly and let sit for 2 to 3 minutes before stirring. At this point you could separate into two more bowls if you want 4 servings. Stir in more chili garlic paste (I do about a tablespoon per bowl for SPICY!) if you’d like and add your egg and nori sheets. Sprinkle with sesame seeds and drizzle with toasted sesame oil. Serve immediately!

This roasted turkey ramen recipe is made with delish leftover Thanksgiving turkey, ramen noodles, a savory broth and soft boiled eggs!

Every bit of this is heaven.

The post Leftover Roasted Turkey Ramen. appeared first on How Sweet Eats.

Vegan Creamy Mushroom Ramen

I hope I’ve convinced you to experiment with leftovers in your fridge by now. Most of my favorite recipe creations have come from me just piling whatever I have leftover in my fridge into a bowl or pot, and seeing how it turns out, including this Vegan Creamy Mushroom Ramen. I’m not kidding when I […]

The post Vegan Creamy Mushroom Ramen appeared first on Budget Bytes.

I hope I’ve convinced you to experiment with leftovers in your fridge by now. Most of my favorite recipe creations have come from me just piling whatever I have leftover in my fridge into a bowl or pot, and seeing how it turns out, including this Vegan Creamy Mushroom Ramen. I’m not kidding when I say this is one of the best things I’ve ever tasted, and it only takes about 15 minutes and a handful of ingredients. #totalwin

Noodles being lifted by chopsticks out of a black bowl full of vegan creamy mushroom ramen

I had some coconut milk leftover from making my Easy Cauliflower and Chickpea Masala on Facebook live the other day, plus Aldi had baby bella mushrooms on sale for $1.69 per container 😱 so I had purchased some of those with the intent of roasting them, which didn’t happen. I came home ravenous for carbs after Orange Theory, saw that coconut milk and the mushrooms in my fridge, and immediately knew what I needed to make! 

The super simple broth for this ramen (vegetable broth + coconut milk) is so freaking good that I’m 100% going to be making a regular “cream” of mushroom soup with this method in the near future. So if you don’t like ramen but love creamy mushroom, just hang tight. ;)

What Kind of Mushrooms are Best for Vegan Creamy Mushroom Ramen

Definitely try to get baby bellas or full sized portabella mushrooms for this recipe. The deep color and robust flavor of these mushrooms makes a big impact, and I think regular button mushrooms would fall flat. 

What Kind of Coconut Milk Should I Use?

I used full-fat coconut milk in a can for this recipe and it made the broth extremely rich and delicious (and surprisingly it didn’t taste like coconut). I think you might be able to get away with using light coconut milk, but just be aware that the broth won’t be nearly as creamy or thick. I do not suggest using the dairy milk substitute type of coconut milk that comes in a carton. It is FAR too thin. Only canned coconut milk for this recipe.

Overhead view of a bowl full of Vegan Creamy Mushroom Ramen garnished with chili garlic sauce and green onion

What Kind of Ramen Should I Use?

I used the super basic, super cheap, 25₵ per pack ramen. Nothing fancy needed here. I did toss the seasoning packet and use my own vegetable broth, though (Better Than Bouillon). 

What Else Can I Put in My Vegan Creamy Mushroom Ramen?

Whatever you want! Ramen is one of those great “catch all” dishes that is good for tossing all your leftover vegetables and proteins into. Check out my post about 6 Ways to Update Instant Ramen to see what other fun things I like to put in my ramen. Some quick ideas are tofu, sliced bell pepper, sesame seeds, or shredded cabbage or carrot.

 

Vegan Creamy Mushroom Ramen

This incredibly simple Vegan Creamy Mushroom Ramen is a rich and flavorful 15 minute meal that only requires a handful of ingredients! 

  • 1/2 Tbsp cooking oil ($0.02)
  • 4 oz. baby bella mushrooms ($0.85)
  • 1.5 cups vegetable broth ($0.20)
  • 1 handful fresh spinach ($0.53)
  • 1 package ramen noodles (discard seasoning) ($0.25)
  • 1/2 cup coconut milk (canned) ($0.66)

Optional Garnishes

  • 1 green onion, sliced ($0.11)
  • 1 Tbsp chili garlic sauce ($0.13)
  1. Slice the mushrooms. Add them to a small sauce pot with the cooking oil and sauté over medium heat until the mushrooms are soft, dark, and all the moisture in the bottom of the pot has evaporated.

  2. Add the vegetable broth, turn the heat up to medium-high, and bring the broth up to a boil. Once boiling, add the ramen noodles (without the seasoning packet) to the broth. Cook the noodles in the boiling broth for about 3 minutes, or until tender.

  3. Turn the heat off, add a heaping handful of fresh spinach, and stir until the spinach is wilted (about 30 seconds). Pour the coconut milk into the pot and stir to combine.

  4. Serve the Vegan Creamy Coconut Ramen as-is, or with garnishes like green onion or chili garlic sauce.

Scroll down for the step by step photos!

Close up overhead view of a bowl full of vegan creamy mushroom ramen with chopsticks lifting some noodles

How to Make Vegan Creamy Mushroom Ramen – Step by Step Photos

Baby bella mushrooms being sliced on a white cutting board

Slice 4 oz. baby bella mushrooms (about 4-5 mushrooms or half of an 8 oz. package). If you want to do full sized portobella mushrooms, just slice the caps in half, then slice crosswise into thin strips.

Cooked sliced mushrooms in a sauce pot

Add the sliced mushrooms to a small sauce pot with about 1/2 Tbsp cooking oil (your favorite type of oil to cook with, any type is fine). Sauté the mushrooms over medium heat until they are soft and dark, and all the liquid they release has evaporated out of the pot.

Vegetable oil being poured into the sauce pot with the cooked mushrooms

Add 1.5 cups vegetable broth to the pot with the mushrooms. I use broth made with Better Than Bouillon broth concentrate. Turn the heat up to medium-high and allow the broth to come up to a boil (this goes faster with a lid).

Dry ramen added to the broth in the pot

Add one “brick” of ramen noodles (discard the seasoning packet) to the broth and continue to boil for about 3 minutes, or until the noodles are tender.

Spinach added to the sauce pot.

Turn off the heat and add a heaping handful of fresh spinach to the soup. Stir until the spinach is wilted (about 3o seconds).

Coconut milk being poured into the ramen noodles in the pot

Finally, pour in 1/2 cup coconut milk (the canned kind, not the dairy milk substitute kind in a carton). Stir to combine.

Finished vegan creamy mushroom ramen in the sauce pot

And that’s literally all it takes! Done in about 15 minutes. You can serve it as is, or add some fun toppings.

Front view of noodles being lifted out of a bowl of vegan creamy mushroom ramen with chopsticks

I added sliced green onion and some chili garlic sauce to mine. The sharp chili garlic sauce added a nice contrast to the super creamy broth!

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