This recipeis is simple, inexpensive, and comes together in under 30 minutes! We all eat Ramen at some point. Why not make it a real meal? My kids love this dish! You can easily adjust the heat in this dish by reducing, or omitting the hot chili crisp. You can also use any left over veggies up by throwing them in with the Ramen.
Looking for more great Asian inspired recipes? Try my Spicy Peanut Curry with Asian Veggies, Szechuan Beefless Stir Fry, Thai Stylr Panang & Tempeh, Veggies and Red Curry Noodles & Sriracha Roasted Tofu with Rainbow Veggies
Recipe :
2 (32 oz.) Veggie broth ( or use water and the flavor packs, if desired)
1 (14 oz.) Tofu, pressed well &cubed
1 (24 oz.) Bag fresh Asian Veggies
1/2 cup chopped green beans
1 cup chopped mushrooms
6 packs Oriental Ramen noodles (do not use the included flavor packages! )
1-2 Tbsp. Hot Chili crisp *
Sriracha (optional)
Soy sauce (optional)
Method :
Add veggie broth, tofu, Asian veggies, green beans, mushrooms, & hot chili crisp to a large stock pot. Bring to a boil over medium heat.
Add Ramen to pot. Boil an additional 3 minutes.
Serve with soy sauce and sriracha if desired.
Makes 6 servings.
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