Not Your College Days Vegetarian Ramen with Jammy Eggs
Not Your College Days Vegetarian Ramen with Jammy Eggs
This is NOT your college days Ramen. Instant Ramen contains >1/3 of your daily allowance for sodium. Yikes! This is a much healthier version with all of the vegetables and the homemade sauce. Also, it's a dry Ramen dish, not your typical "soupy" version. I prefer to use coconut aminos instead of soy sauce (in any dish that calls for soy sauce) since it's much better for you. Coconut aminos come from the sap of a coconut tree. It's not as salty as soy sauce, but is a healthier alternative. What makes this dish "just right" are the additions of the coconut aminos (for umami), rice wine vinegar (for acid), and sambel (for a bit of spicyness).
Equipment
- medium sauce pot
- large frying pan
Ingredients
- 8 oz Fresh Ramen noodles
- 2 large organic eggs
- 1 large organic bell pepper diced
- 8 oz organic green beans
- 6 organic scallions chopped
- 1/4 head organic green cabbage finely chopped
- 1/4 cup organic coconut amions
- 2 tsp organic sesame oil
- 1 tbs organic rice wine vinegar
- 4 garlic cloves finely minced
- 1 inch of ginger finely grated
- 1 tbs organic ketchup
- 1 tsp Sambel Oelek more or less based on preference (check label for vegetarian if preferred)
- organic olive oil
- Kosher Salt Diamond Crystal https://amzn.to/3ZRuGXG **
- Fresh cracked black pepper
Instructions
- Fill a medium sauce pot with water and bring to a boil. Stir in the ramen and cook until just tender, 3 to 4 minutes. Transfer the ramen to a colander and rinse with cold water.
- In the same pot bring the water back to a boil. Carefully lower the eggs into the boiling water and cook for 5 minutes for runny yolks (for firmer yolks, cook 1-2 minutes longer). Rinse the eggs under cold water until they are cool enough to handle. Carefully peel the eggs.
- Meanwhile, chop the bell pepper. Trim the ends of the green beans and cut the beans into 1-inch pieces. Trim the root ends of the scallions; thinly slice the scallions, keeping the light and dark green parts separate.
- Warm 1 to 2 tablespoons of olive oil over medium heat until hot. Add the bell peppers, beans, and light parts of the scallions. Season with a pinch of salt and a few grinds of fresh black pepper, and cook, stirring occasionally for 5-7 minutes, until the vegetables have begun to soften. Stir in the cabbage and cook until it wilts, for 1 to 2 minutes. Add the finely minced garlic and grated ginger. Cook for 1 minute, until fragrant.
- To the pan with the vegetables, stir in the coconut aminos, sesame oil, rice wine vinegar, ketchup, and as much sambal oelek as you like and cook over medium heat until the vegetables are coated with the sauce, about 2 minutes. Stir in the ramen and cook for about 1 minute. Remove from the heat and season to taste with salt and fresh cracked black pepper.
- Transfer the noodle mixture to individual bowls. Top with the eggs, slice the egg in half and season with a pinch of salt and a grind of fresh cracked black pepper. Garnish with the dark green parts of the scallions and enjoy!
Notes
** Amazon Affiliate - I may receive compensation.
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4 Comments
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Zig Ziglar
oodles of noodles on steroids
Zahavalox
Glad you enjoyed!
Mamta
Different twist on Ramen. Love it! 😍
Zahavalox
Thanks! Glad you enjoyed :)!