Ramen Frozen Peas Twist (Printer-Friendly)

Instant noodles upgraded with frozen peas and fresh veggies for a colorful, nutritious boost.

# 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

# Method:

01 - Heat sesame oil in a medium saucepan over medium heat; add minced garlic and cook for 30 seconds until fragrant.
02 - Add vegetable broth and soy sauce to the saucepan; bring to a gentle boil.
03 - Stir in frozen peas and mixed vegetables; simmer for 2 to 3 minutes until heated through.
04 - Add ramen noodles, discarding or including seasoning packets as preferred; cook for 2 to 3 minutes until tender.
05 - Mix in half of the sliced green onions; adjust seasoning with extra soy sauce if needed.
06 - Divide noodles and vegetables into two bowls; garnish with remaining green onions, eggs if using, toasted sesame seeds, and chili flakes or sriracha.

# Expert Suggestions:

01 -
  • It transforms a 15-cent package into something that feels intentional and nourishing without adding real cooking time.
  • Frozen vegetables do the heavy lifting, giving you color, texture, and nutrients while you barely lift a finger.
  • You probably have everything in your kitchen right now, which means dinner happens the moment you decide you're hungry.
02 -
  • Don't skip the sesame oil in the beginning—it's what separates this from tasting like straight instant ramen and makes your kitchen smell incredible.
  • Frozen vegetables don't need to be thawed; they soften in the hot broth in minutes and maintain their texture better than fresh would.
03 -
  • Keep sesame oil in a cool, dark place because it goes rancid faster than olive oil—quality matters more when you're using so little.
  • Boil your eggs while the broth heats and you're prepping vegetables, so everything finishes at the same moment and nothing sits cooling down.
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