Ramen Frozen Peas Vegetables (Print version)

A quick noodle bowl featuring frozen peas and mixed vegetables for added nutrition and color.

# What You'll Need:

→ 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 - In a medium saucepan, warm the sesame oil over medium heat and sauté minced garlic for 30 seconds until fragrant.
02 - Add vegetable broth and soy sauce to the saucepan and bring the mixture to a gentle boil.
03 - Incorporate frozen peas and mixed vegetables, then simmer for 2 to 3 minutes until thoroughly heated.
04 - Add the ramen noodles, discarding or using seasoning packets as desired, and cook following package instructions until tender, approximately 2 to 3 minutes.
05 - Stir in half of the sliced green onions and taste the broth, adjusting seasoning with additional soy sauce as needed.
06 - Divide the noodles and vegetables evenly between two bowls. Garnish each with a soft-boiled egg (if using), remaining green onions, toasted sesame seeds, and chili flakes or sriracha to preference.

# Expert Tips:

01 -
  • It tastes way better than plain ramen but costs almost nothing and takes less time than scrolling through delivery apps.
  • Frozen peas are secretly one of the best kept kitchen shortcuts—they don't get mushy, they add color, and they make you feel like you're actually eating vegetables.
  • This is endlessly customizable so you can make it the same way twice or completely different depending on what's hiding in your fridge.
02 -
  • Do not skip the garlic-toasting step even though it feels unnecessary; this thirty-second moment is the actual difference between mediocre broth and broth that tastes intentional.
  • Frozen vegetables are genuinely better here than fresh because they release their starch differently and create a more flavorful broth without getting soggy.
03 -
  • Make your garlic oil infusion the night before and store it in a small jar—suddenly you have instant ramen ready in the time it takes to boil water.
  • Buy eggs in bulk and soft-boil a few at the beginning of the week so you can just reheat and drop one in whenever you want that restaurant bowl feeling.
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