Homemade Ramen is so easy to make and is ready in about 20 minutes. It’s so delicious and easy to make you’ll completely forget about instant noodles.
Making homemade ramen is easier than you think and makes a great weeknight meal, or a good after school or late night snack and you probably already have all of the ingredients you need to make it at home already in your fridge and pantry. The recipe is pretty customizable too. If you have beef stock on hand, use beef stock, if you have chicken stock on hand, use chicken stock, and if want to go vegetarian, use mushroom or veggie stock. After you choose the type of broth you’re going to use, choose your veggies. You can add as many or as little as you want, and whatever veggies you want. We like spinach, carrots, green onions and peas.
I bought a 6 pack of yaki-soba (ramen) noodles from the grocery store for $1.67. The noodles are perfect for homemade ramen. They cook up really quickly and cost pennies to buy. You could take this recipe to the next level and make your own ramen noodles, and there are lots of recipes on Pinterest for those. Just make sure when you’re ready to cook dinner you toss the seasoning pack.
For 4 servings
5 cups chicken stock (about 1 1/2, 32 oz containers)
2 tbsp olive oil
1/2 tbsp sesame oil, optional
2 tbsp soy sauce
2 tbsp garlic, minced
2 green onions, sliced
2 tsp ginger or 1/2 tbsp fresh ginger
1/2 tsp white pepper
1 cup shredded carrots – I used a juilene peeler for the carrots
1 1/2 cups sliced spinach
1 cup frozen peas
4 pkg yaki-soba (ramen) noodles, throw away seasoning package
In a large pot over medium-high heat add olive oil and heat until shimmering. Add carrots, onions and garlic (and fresh ginger if using), and stir until you can smell the garlic – about 30 seconds. Add soy sauce, chicken stock, pepper and ginger to pot and stir to combine.
Bring to a boil and let simmer 10 minutes. Stir in noodles, peas and spinach, and cook 3-4 minutes until the noodles have softened up and cooked through.
Serve right away with fresh sliced green onions if desired.
Click the link below for the printable version of the recipe.