- bean sprouts
- bok choy
- mushrooms
- carrots
- celery
- onion
- corn
- peppers (green, yellow, sweet or hot)
- chicken, fish or beef strips
- tofu
- medium-boiled egg, halved
- grated cheese
- butter
- pan juices from cooking poultry or beef
- coconut milk for a creamier soup
- sliced green onion, leeks or minced fresh garlic
- curry paste, soy sauce, Sriracha or hot sauce
- replace the seasoning packet with your own seasoning mix
Ramen Noodle Vegetarian Dinner
Serves 4
- 2 Tbsp olive oil
- 1/2 diced onion
- 1 red or yellow pepper (or half of each)
- 1/2 green pepper
- 4 garlic cloves, minced
- 1 Tbsp jerk seasoning OR Thai seasoning
- 1 can (400 mL) coconut milk
- salt and pepper to taste
- 1 tsp paprika
- 4-5 sprigs fresh thyme
- 4 2.5 oz pkgs dry ramen noodles, cooked without seasoning mix and rinsed
- 1/2 cup shredded parmesan cheese (optional)
Cook onion and peppers in 2 Tbsp hot oil over medium heat, stirring occasionally, 5-6 minutes or until soft.
Stir in garlic and seasoning, cook 2-3 minutes more.
Pour in coconut milk and season with salt, pepper, paprika, thyme.
Simmer 5 minutes.
Add cooked ramen noodles, heat, then add parmesan cheese.
Serve when sauce has thickened.
