Quick Homemade Ramen
Made mostly from pantry staples, this quick homemade ramen recipe is an easy to make and delicious. Loaded with flavor you’ll be shocked that this ramen recipe comes together in 20 minutes. This easy dinner recipe is perfect any night of the week.
About this Ramen Recipe
For this recipe, I topped quick homemade ramen with a delicious poached egg. When the runny yolk mixes with the spicy ramen it creates a spicy creamy sauce that is hard to resist. Top this quick homemade ramen recipe with any toppings you desire. Some tasty topping ideas include, crushed peanuts for crunch, toasted sesame seeds for flavor and chopped fresh scallions for some bite. I added all three of these toppings and it was absolutely delicious.
When preparing the ramen noodles, you will not be needing the spice packet that comes with it. You can discard that or save it for another recipe down the road. When boiling the ramen noodles, you will want to make sure they are al dente. If you over cook them, they will get mushy in this recipe.
The nutritional information below does not include the toasted sesame seeds, crushed peanuts, or poached egg.
Store any leftover ramen in an airtight container in the refrigerator for two to three days. Reheat in the microwave until it is heated through. Looking for more quick homemade dinner recipes? Try my plant based spicy tahini pasta with crispy tofu.
Quick Homemade Ramen
- 2 tablespoons avocado oil
- 2 teaspoons garlic, minced, about 2 cloves
- 1.5 teaspoons ginger, remove the skin before mincing
- 2 tablespoons low sodium soy sauce
- ¼ cup vegetable broth
- 1 teaspoon toasted sesame oil
Ramen and Vegetables
- 2 blocks ramen, Top Ramen brand, No seasoning packets needed
- ½ cup sweet onion, diced small
- 1 cup red bell pepper, julienned or sliced thinly
- 8 oz button mushrooms, rinsed, sliced and dried with a paper towel
- ¼ teaspoon red pepper flakes, optional
- salt and pepper, to taste
- 2 large eggs, poached, 1 egg per serving
- 2 tablespoons crushed peanuts
- 2 tablespoons scallions
- 2 teaspoons toasted sesame seeds
- 1 saucepan
- 1 pasta pot
- 1 colander
Prepare the Dish
- Boil a pot of water and add two blocks of ramen, without seasoning packet. Drain off the water in a colander once the ramen is al dente. About 2 minutes. Set aside.
- In a large sauté pan over medium heat, add two tablespoons of avocado oil. Once hot, add the sliced mushrooms and saute. Next, add the diced onion, julienned red bell pepper, minced garlic and ginger. Saute until the onions are translucent. Season with salt and black pepper.
- Deglaze the pan with the vegetable stock and add the low sodium soy sauce. Stir well making sure to scrape up all of the crispy bits in the bottom of the pan.
- Add the al dente ramen to the pan with the vegetables and sauce. Stir well. Add one teaspoon of toasted sesame oil. Toss until well combined.
- Let everything simmer in the pan until the ramen begins to get slightly crispy on the edges. Once this happens you can turn off the heat, top with your favorite protein and serve.