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Easy Veggie Ramen
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Description
Grab a little carrot, onion, and some leftovers and in less than ten minutes, you’ll have a perfect late night meal alternative.
Ingredients
- 1 Tablespoon Vegetable Oil
- ¼ cups Sliced Yellow Or White Onion
- 1 whole Carrot, Sliced Thin On An Angle
- 2 cups Water
- 1-½ Tablespoon Fish Sauce
- 1 Tablespoon Soy Sauce
- 1 package (3 Oz. Package) Ramen Noodles
- ½ cups Shredded Napa Cabbage
- ¼ cups Left Over Chicken, Beef, Or Pork, Thinly Sliced (OPTIONAL)
- 1 whole Scallion, Chopped
- 1 pinch Fresh Herbs Like Basil, Thai Basil, Or Cilantro
- 1 whole Thai Bird Chili (or Sriracha Sauce)
Preparation
1. Heat vegetable oil in a medium-sized saucepan over moderate heat. When the oil shimmers, add the sliced onion and carrot and cook until the onion becomes fragrant, about one minute. Add the 2 cups of water and bring to a boil. Add fish sauce and soy sauce to season the water. Add one package of ramen noodles (toss the flavor packet!) and cook until tender, about 2 minutes. Add the napa cabbage and remove from heat.
2. Pour broth and noodles into a nice big bowl. Top with leftover meat (if you have it) and green onions. Garnish with fresh basil and chilies (or substitute with a teaspoon of Sriracha sauce). Serve with a spoon and chop sticks. Get slurping!
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