See a quick demonstration video below!
Difficulty: Easy (Chopping, boiling, stirring)
Cook time: 10 minutes
Prep time: 5 minutes
Total time: 15 minutes
Serves 2
2 tablespoon fresh basil to garnish
Dice or spiralize all veggies
Drizzle sesame oil in a pan over medium heat
If you’ve made this healthy, high protein summer veggie curry, please share it with us! We’d love to see this recipe come to life!
Get Naked Noods here!
See the full written recipe here: https://www.ethanchlebowski.com/cooking-techniques-recipes/spicy-garlic-noodles-healthy-weeknight-meal
]]>See the full written recipe here: https://www.madewithlau.com/recipes/ramen-chow-mein
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"The key to a good at-home healthy vegetarian ramen is a super savory and creamy broth, a variety of toppings (egg not optional), and restaurant quality, chewy ramen noodles that don’t fall apart!"
Cook time: 30-40 mins
“If you know me, you know I’m always down for ramen - no matter the temperature or season. The key to a good at-home vegetarian ramen is a super savory and creamy broth, a variety of toppings (egg optional), and restaurant quality, chewy ramen noodles that don’t fall apart! Vite Ramen has the BEST ramen noodles I’ve found, and I love that they’re packed with protein and made with REAL ingredients. I highly recommend them!” - Nikki
Noodles and broth (4 servings)
Miso Butter Mushroom
Toppings
In a large pot, combine broth, water, ginger, garlic, soy sauce, rice vinegar, sambal, dried mushrooms, miso paste, and tahini. Bring to a simmer, then reduce heat. Simmer 20-30 minutes. Remove mushrooms.
Cook your ramen noodles for 3-4 minutes either in the broth as it finishes cooking, or bring a separate pot of boiling water.
Miso butter mushrooms: thinly slice mushrooms and brush each side with sesame oil. Cook on a cast iron skillet over medium heat for 4-5 minutes on each side, until golden. Melt butter in the microwave and combine with miso paste, maple syrup, and rice vinegar. Pour miso butter mixture over cooked mushrooms and toss for 2-3 minutes.
Place noodles in a bowl and ladle over broth, top with miso butter mushrooms and other toppings of choice. Enjoy!
Thank you to Nikki for letting us share her recipe! Be sure to check out her Instagram profile: https://www.instagram.com/nikkisnaturalkitchen/ for more amazing recipes like this one!
If you’ve made this healthy, high protein miso mushroom ramen, please share it with us! We’d love to see this recipe come to life!
#nikkisnaturalkitchen #viteramen
SPICY BEEF RAMEN 🔥
"Spicy beef broth full of chewy Vite Ramen Naked Noods topped with tender sirloin, green onions and sesame seeds! Easy to make high protein, healthy ramen!"
Prep time: Approximately 5-10 mins
Cook time: 10-15 mins
Noodles, Broth, and Extras (2 servings)
Heat oils in a saucepan over medium heat.
Add garlic and ginger, cook until fragrant, about 1 minute.
Add carrots, cook and stir another minute until they soften.
Stir in broth, Sriracha, rice vinegar, and soy sauce.
Simmer for about five minutes.
Add Vite Ramen Naked Noods and cook until tender, 3-4 minutes.
FIll bowls with noodles and broth.
Top with steak (or other protein), green onions, and sesame seeds!
Thank you to Isis for letting us share her recipe! Be sure to check out her Instagram profile: https://www.instagram.com/chewonthistv/ for more amazing recipes like this one!
]]>"A love letter to my favorite place in the whole wide world, through a dish that’s integral in my four year love-affair with this charming city!" -@umamifromscratch
Prep time (including ramen eggs): 15-20 mins
Wait time: 1 hour
Cook time: 20-25 mins
(2 servings)
Noodles and extras
Dashi
Combine everything & keep it aside for an hour.
Umami Sesame
Toast everything for 2-3 mins and grind into fine powder.
Broth
*more or less to taste
Toppings
Make sure to prepare the Dashi & Umami Sesame beforehand.
Heat up a skillet with 1tbsp of oil on high. Once slightly smoking, add scallions and char for 2 mins. Add corn & cook until both scallions and corn have light brown char on them.
Transfer both to a small bowl, and add tomatoes to skillet on high, & char until each of them is bursting & slightly jammy (about 6-7 mins).
Combine toppings with remaining ingredients & set to the side.
To make the broth:
Combine the first 4 broth ingredients in a deep-bottomed pot and cook on medium heat for about 4 minutes.
Reduce the heat to low, and add the next 3 ingredients sequentially at 1 min interval & cook for 5 mins in total.
Deglaze using soy sauce for 1 min then once soy is slightly absorbed into the base, deglaze using mirin for 1 more min.
Now remove kombu sheets (it will be slimy) and transfer dashi into the pot. Once lightly simmering, add 1 tbsp miso by slowly dissolving it into broth.
Now add the soy milk & keep stirring while it cooks for 2 mins. Add remaining miso by slowly dissolving in broth & turn off the heat
Make the noodles:
Place noodle block in 2 cups boiling water and let cook for 3-4 minutes. Adjust time as needed!
Assembly:
Divide cooked noodles into bowls. Ladle in broth, add the toppings with a ramen egg & Nori Sheets.
Finish with some chopped scallion greens, sesame seeds & a dash of shichimi.
Thank you to Divs for letting us share her recipe! Be sure to check out her Instagram profile: https://www.instagram.com/umamifromscratch/
"A savory, protein packed meal you can throw together quick with the help of some of last night's dinner!"
Cook Time: 10 Minutes
Cooking Skill Required: Novice
By Jen E. from the Vite Ramen Recipe Facebook Group
Ingredients:
Now here’s a super simple, but actually really deeply rich and complex soup broth. It’s basically... just chicken. Weird, right? Normally you’ll have broths and stocks with all kinds of stuff in them, with all these techniques and all kinds of stuff, but in the end, just boiling some chicken yields a rich, clean flavor that you really can’t beat.
To be perfectly honest, even though skimming the scum from the surface is something everyone recommends, I’ve made this and other soups and broths without skimming, and there’s no real taste difference-- It’s really just a visual thing if you like clear broth. Okay, maybe there’s a bit more of a gamey or mustiness to it, but it’s largely not noticeable unless you’re really looking for it. Otherwise if you’re lazy, just let it go and it’ll incorporate itself back into the soup over time. It’s just protein, so it’s not harmful or bad or anything.
I personally enjoy using green onion, ginger, garlic, and shaoxing wine to give it a little more aromatic flavor, but it’s not necessary. It’s pretty customizable. The best part about this is that you can really get full use out of any vegetable scraps you happen to have-- I mean, just take a look at this ginger and green onion I had laying around.
Anything from carrots, celery, onions, bell peppers, or whatever vegetables or meat that’s starting to age and isn’t the freshest anymore will go good to add to this. Fish ‘em out to eat afterwards, and they’ll be deliciously filled with chicken umami. Yum.
Note that the reason why we use a whole chicken, or thigh/wing/leg is because the fat and bones help a ton with flavor and complexity. Chicken breast will also become super tough and chalky if you boil it a long time, whereas thigh/wing/leg will just get better and fall apart. This will hold true with any meats that you happen to use-- If you want to add other meats to this, cheap cuts that are usually tough and have a lot of connective tissue is actually best for this.
This is a fantastic broth to make and freezes very well so you can always keep some around for anything you’re making!
— Tim
Put everything into a pot and fill with just enough water to cover.
Turn on high heat until the water begins to boil and scum begins to float on top.
Skim scum off the surface until it’s all removed. Then, reduce to a simmer and cover it, leaving it to cook for 2 to 8 hours.
Hope you enjoy this recipe, and as always, let us know what you think and what you’d like to see next!
This was actually something I made in one of the research projects I had to do in culinary school... over ten years ago. Man, time really flies. We were each all randomly assigned to make a regional dish from a subsection of the USA, and I got Louisiana. Having always been into soups and stews, I ended up choosing gumbo as my dish of choice and man, did I fall in love with this. It’s just an incredibly savory, hearty, and rich stew that’s so amazingly unique to the region, almost like an American curry, but also not really.
The bell pepper/onion/celery combo is known in Cajun cooking as the “holy trinity,” and gives this dish a lot of the unique backbone that it has. I diced mine pretty fine, but you really don’t have to-- It’s very forgiving in that way. As always, I like to process all of my meats and vegetables separately so that care can be given to each one, but honestly if you don’t want to go through the hassle everything can be thrown in at once. There won’t be quite as much complexity and depth of flavor, but you can be sure it’ll be real good regardless.
A quick tip with the shrimp-- To get color on it without overcooking it, make sure it’s as dry as it can be before you put it in the pan on blisteringly hot heat with a touch of oil, then just spread it out and DON’T TOUCH IT. It’s going to get fully cooked in the soup anyway, so it’s just the sear we’re looking for.
A lot of recipes you’ll come across will tell you to take like an hour to make the roux, or put it in the oven and slowly cook it over four hours. This really, really isn’t necessary. The flavor comes through from the Maillard reaction, so going fast and hard on heat and just stirring a bunch works just fine. Blind taste tests show no difference, it’s just riskier because you gotta really stir to make sure nothing burns. Doing it this way should only take 10-15 minutes instead.
This is a super rich and hearty stew, and tabasco goes really well with it! Adding it at the end over the top of putting some in directly as it cooks are both great options. I’m personally not a fan of okra, and it’s a little harder to get around here, but okra is definitely something that’s traditionally added. Gumbo really doesn’t get the classic gumbo taste and texture if you don’t add okra or file powder, so really get one or the other in there. File powder is much easier to find online, and is both a flavoring agent and thickener, so add it in at the end so it doesn’t thicken too much. File powder is ground up sassafras leaves so it really gives it a unique taste-- It’s one of my favorite parts.
Hope you enjoy this recipe, and as always, let us know what you think and what you’d like to see next!
— Tim
Sear chicken, shrimp, and sausage until there’s color but it’s not fully cooked through.
Small dice onions, celery, and bell peppers and mince garlic.
Melt 1 cup of butter in pot and stir in flour to make roux
Keep stirring vigorously with heat on medium-high to make sure nothing sticks to the bottom and burns. The color will change over time and darken. Cook until the roux is a deep, almost burnt-looking brown.
Optional: Forget to get a good picture of how deeply brown the roux should be because of how much stirring you had to do.
Add your vegetable mix and the spices to the roux and sautee it, stirring frequently until softened and the vegetables are slightly translucent.
Add sausage, chicken thigh, broth, and bay leaves. Do NOT add the shrimp yet. Simmer uncovered for an hour and a half or more, the longer the better! Stir often to make sure nothing is sticking to or burning on the bottom.
Add your shrimp and file powder, season to taste, pour over some noodles or rice, and enjoy!
A cold version of the fried scallion and toasted soy sauce noodles my mom would make for my brother and I on hot days. Can be eaten cold or hot!
A brick of instant ramen (obligatory plug of Naked Noods)
Scallions aka green onions
Soy sauce
Sesame oil
Start by cutting off the roots of all your scallions. Slice diagonally for more surface area, and they look... cooler for our cold noodles.
I slice mine pretty large because I like the chew, and they get to be about 1/5th the size after cooking.
Make those instant noods. Boil them for about 3 minutes. We’re using our own noodles, but generally thinner curly ones work better for this recipe. You do you though.
Look, you can do this recipe hot or cold, but it’s currently summer, so we’re doing it cold. You also get to feel… cooler doing this :D
After the noodles are done, drain the noodles. I have an awesome ramen strainer I got, but any pasta strainer or vegetable strainer will do too.
To be honest, this is why I bought the ramen strainer. Tossing it up and down to get all the water out and because it makes me feel like a real ramen chef.
Give the noodles a quick rinse under cold water, which makes the final product less starchy as well as cools it down. Set it aside and we’ll move on.
Add some oil to a wok (or something similar) and heat the oil ‘till it gets nice and hot. You want it at about medium-high setting, just below smoking.
Throw in your green onions, toss a bit so they’re coated in oil evenly, and spread them out for maximum surface area. There’s a lot of oil there on purpose, to prevent burning as well as making sure they fry relatively easily. Don’t worry, this much oil has a cool benefit later down the line.
Cook until there’s some nice maillard browning going on. How much you do is up to personal taste, but I like to keep the heat relatively high and have both a combination of browning and less charred scallion for textural and flavor differences.
Once browned to your liking, draining excess oil into a separate bowl, and reserve. Now you have some kickass scallion oil to top any of your ramen with!
Pour in some soy sauce. A little goes a long way, and you can add as needed. I’m using a dark Chinese soy sauce, which is a bit saltier and has a deeper, darker flavor profile. I try to add a little at a time so it will caramelize on the bottom rather than just boiling.
Chop some fresh scallions as well, because, well, they’re tasty and look nice. The textural and flavor difference between a fresh, fragrant spicy scallion and the charred soy sauce fried scallion is definitely worth it.
Lastly, put it all together and finish with a dash of sesame oil!
Ta da! Here’s the end result! Easy, right? Thanks for reading through! There's a lot you can do to add onto this or fancy it up (hot sauce anyone?), but it's a really quick easy recipe that only takes about as long as making the noodles themselves, and brings back a lot of good memories for my brother and I!
Enjoy!
Broth
*more or less to taste
Meat & Veggies
The best thing about goulash is that it keeps really well in the fridge and works wonderfully as something that can heat up real quick in the microwave and be tossed in with anything! One of the reasons I especially like Naked Noods with this is that if you’re anything like me, the meat and veg ALWAYS go before the rest of the soup or stew is gone, so noodles are a fantastic way to eat the rest of it without wasting anything.
This is a family sized version-- If you’re looking for individual sized portions, then you’ll have to do some math, but since it keeps well as a leftover making more at once is better, in my opinion. There’s 5 scoops of Nanoboost for added nutritional density, but you can adjust it depending on how many portions you plan on making this. I realize I probably eat much larger portions than the average person, so your mileage may vary!
This stew is Hungarian-ish because it’s pretty much a Hungarian style goulash instead of the American style, but also I’m not going to say it’s completely accurate, especially since I intend to serve it with noodles, which makes it more American, but it’s asian noodles, so... y’know. Take from it what you will.
Hungarian Goulash tends to use fewer ingredients, not incorporate a staple carbohydrate like pasta in, and uses big ol’ chunky beef hunks instead. The American version, generally speaking, uses ground beef and some kind of pasta. Since the intended staple carbohydrate here is Naked Noods, then... well... we got ourselves a Hungarian-ish Goulash.
— Tim
As for almost all meats I’ll ever cook, I prefer to do a two step cooking process, keeping it in a larger chunk to get a better sear on it without overcooking the meat. The browning, also known as the maillard reaction, is what gives us a fantastic, intense flavor that you can’t get any other way, so it’s pretty essential in any dish. Especially since this is a stew that’s going to cook slowly over a long period of time, we know we’re going to be able to cook it through, so my main worry is always going to be how good of a sear I can get.
I’ve seen some articles say you’re setting the meat aside to rest so it retains more juices, but that’s not technically correct for a stew like this. Normally, we let meat, specifically things like steak, rest so that the proteins relax and retain more of their juices. This doesn’t really apply here as when we keep cooking it in the stew, the higher temperature(above 160F) will cause the proteins to denature and squeeze out the juices anyway, but also squeeze them out into our stew. Basically, this is just a really long way to say that the resting period is more about not burning your hands, so no need to think too much about it. Also make sure you put those meat juices into the stew. Yum.
Remove beef from pot and reserve. Cut into bite size cubes, about 1/4th inch, when cooled.
As for almost all meats I’ll ever cook, I prefer to do a two step cooking process, keeping it in a larger chunk to get a better sear on it without overcooking the meat. The browning, also known as the maillard reaction, is what gives us a fantastic, intense flavor that you can’t get any other way, so it’s pretty essential in any dish. Especially since this is a stew that’s going to cook slowly over a long period of time, we know we’re going to be able to cook it through, so my main worry is always going to be how good of a sear I can get.
I’ve seen some articles say you’re setting the meat aside to rest so it retains more juices, but that’s not technically correct for a stew like this. Normally, we let meat, specifically things like steak, rest so that the proteins relax and retain more of their juices. This doesn’t really apply here as when we keep cooking it in the stew, the higher temperature(above 160F) will cause the proteins to denature and squeeze out the juices anyway, but also squeeze them out into our stew. Basically, this is just a really long way to say that the resting period is more about not burning your hands, so no need to think too much about it. Also make sure you put those meat juices into the stew. Yum.
You’ll notice that I did something kinda funky with the onions, both slicing and dicing them, and not just because I was obsessed with ninjas as a kid or because I want to practice knife skills. Slicing an onion versus dicing an onion imparts different flavors and textures into the stew-- Specifically, a sliced onion will hold together better in the stew so that when you’re taking bites of the stew, there are actual pieces of onion that really gives a good onion-y flavor. The diced onions, on the other hand, will really cook down and almost melt into the stew and instead impart their flavor more evenly throughout. This technique allows you to use a single ingredient, onions, and create two different textural and flavor profiles, which is a concept that I really enjoy doing.
Adding the spices along with the onions and garlic will let them toast and cook, which gives them a stronger, more fragrant flavor. You can skip this step if you’re lazy, but it’s really nice to add another layer and level of flavor in.
After that, it’s a pretty simple matter of just throwing everything in there and letting it cook down. Make sure you’re watching the pot and stirring every so often so nothing burns. As it cooks down and reduces water, you might need to turn down the heat as well as there’s just less stuff in there overall. I’ve personally ruined many a stew by letting it simmer for hours and then having it burn because I wasn’t checking how hard it was simmering or boiling as it reduced down.
The one and a half hours of recommended cook time is pretty variable, depending on how you like your beef. Generally speaking, the lower your heat and the longer the time, the better it’ll turn out, so if you have time, I’d let it cook longer. You CAN’T achieve this by going hot and fast-- The gelatin, collagen, fats, and other connective tissue need time to hydrate, and you can’t do that with just a higher heat. It’ll just overcook things and make your meat tough.
You can use a roux or flour mixture to thicken the stew as well, I just find cornstarch slurries easiest. Also, make sure you remove the bay leaves. Having a nice big bite and then chewing on some bay leaves is never fun.
Hope you enjoy this recipe, and as always, let us know what you think and what you’d like to see next!
Cook Time: 15 Minutes
Cooking Skill Required: Novice- just chopping!
By Whitney T. from the Vite Ramen Recipe Facebook group
Vite Garlic Pork Tonkotsu (or choice of plant-based Vite Ramen recipe for vegetarians)
1 egg (optional)
1 tbsp fresh ginger
2 cloves fresh garlic
2 tbsp soy sauce
5 shiitake mushrooms
Salt & pepper to taste
Sriracha to taste
Finely mince the fresh garlic & ginger.
Thinly slice the shiitake mushrooms.
Heat a large pot w/ 3 inches of water. Let water simmer.
Crack egg into a pot. Cook for 3 to 5 minutes or until yolk thickens.
Lift egg from pot with a slotted spoon and place on a paper towel.
Bring water back to a boil. Mix in diced garlic, ginger and soy sauce.
Add noodles and cook as instructed on the package. Add mushrooms with the noodles to cook.
Add noodles, eggs and Noodtrient broth into a bowl.
Top with sriracha to taste and enjoy!
Sauce
1.5 Tbsp Oyster Sauce
1.5 Tbsp Soy Sauce
1 Tbsp Shaoxing Wine (or marsala white wine)
1.5 tsp Sugar
1 tsp MSG
1/4 tsp white pepper
1 Tbsp cornstarch
1 Scoop Nanoboost
Meat & Veggies
(Note: can be made vegan by using a vegan substitute instead!)
Hey everyone! Wanted to make a recipe of something pretty simple and delicious to make. What’s more classic to do with noodles but chicken chow mein, after all? This version is super high protein, and can be easily made to be lower calorie simply by not using as much oil. This recipe works just as well by using non-stick spray instead of oil and omitting the sesame oil.
— Tim
In a medium pan, add 1/2 TBSP of neutral oil on high heat. Season chicken breast to taste with salt and MSG on both sides. If the chicken is thick, make sure to slice it in half to ensure even cooking.
Place chicken breast into pan. If there’s no sizzling sound, then it’s not hot enough. The more sizzling the better.
Flip after the first side looks something like this.
Take out of the pan when seared on both sides, and set aside to cool. Cut chicken into bite size cubes. If it’s a little raw in the center, that’s OK, we’re going to cook it again.
I purposefully leave the chicken breast undercooked on the first sear, as if you let it cook all the way first, it’s going to get super dry and tough when you put it back in the pan again. This way the chicken cooks to a perfect temperature and is nice and juicy when it’s in the bowl.
Thinly slice onions, shallots, garlic, and ginger.
Slice carrot with a rolling cut on a diagonal bias. The rolling cut on the carrot is actually really easy to do. Just put your knife at a diagonal and cut downwards, rotate the carrot a bit(doesn’t really matter how much) and cut again. Keep doing that until you run out of carrot, and voila, fancy looking carrots. Generally speaking, cutting things on a diagonal, or bias as we like to say in the cooking world, makes it look 2x fancier. Oops, I wasn’t supposed to spill chef secrets like that, forget you heard anything.
Slice cabbage. I personally agree with Adam Ragusea, for whoever also watches his channel on the argument of heterogeneity. Shallots, garlic, and ginger are all cut into larger, but thin portions so that they cook quickly but can really be tasted when you bite into them. This makes each bite slightly different and, in my opinion, more interesting this way.
Boil noodles as per instructions. Drain and RINSE IN COLD WATER until completely cooled down. It is EXTREMELY VERY IMPORTANT to wash your noodles with cold water after they’re done.
If you don’t, and leave them hot, they will stick, will break apart, and you will be very sad. We don’t like it when you’re very sad. The cold water stops the cooking process so that the starches in the noodles stop cooking, and also rinse off a lot of the excess starches on the outside of the noodles that cause the stickiness.
You can also toss the noodles in oil, but I prefer water to keep it from being too greasy, but it’s ultimately up to you. Just make sure you rinse it.
Mix sauce ingredients together until everything is completely dissolved. Add a dash of cold water if needed!
Shaoxing wine, while delicious, is also not really required-- the beautiful thing about this recipe and chow mein in general is that most, if not all of these ingredients can be substituted for whatever you have on hand.
Add 1Tbsp neutral oil into a medium wok or pan on high heat, wait for it to heat up, then add all your vegetables.
Fail at capturing a photo flipping vegetables (Optional but highly encouraged)!
Keep moving vegetables around until they have a nice browning on the edges.
Add chicken, sautee until cooked through. Keep moving the stuff in the pan so it doesn’t burn!
Add Noodles and sauce, sautee for 1 minute or until sauce is well incorporated.
Remember that you forgot to slice the green onions, so do that now. Slice thinly on a diagonal to look fancy.
Top with green onions and sesame oil, and enjoy!
Anyway, that’s about it for this recipe! Let us know what else you’d like to see and I can give it a shot! We got some pretty interesting recipes from all over the world coming soon, and we’re excited to share them with you!
Cook Time: 25 Minutes
Cooking Skill Required: Intermediate Cook
by Andrea M. from the Vite Ramen Recipe Facebook group
1 pack of Vite Ramen
1.5 Tbsp chickpea miso
1.5 Tbsp of nutritional yeast
0.5 Tbsp of bullion vegetable soup base
Juice from 1/2 a lemon
Veggies of choice, sliced
4-5 oz fish of your choice
Salt & Pepper to taste
Warm grill to 350 F or hotter.
Heat water in a pot & quickly whisk the miso in before it gets lumpy.
Add bullion, nutritional yeast, salt & pepper to taste.
Put veggies, fish and the lemon on the grill. Drizzle with olive oil.
Put the ramen noodles in the broth and allow to boil gently for 5-6 minutes.
Flip veggies and fish after thoroughly cooked - give it a little char for extra flavor!
Once fully cooked, take your veggies and fish off the grill and add them to the noodles and broth.
Simmer for few minutes so the veggies and fish take in the broth flavor.
Serve and enjoy!
Cook Time: 25 Minutes
Cooking Skill Required: Experienced Cook - prepping and fully cooking multiple ingredients
By Robert O. from the Vite Ramen Recipe Facebook group
1 pack of Naked Noods
1 baby squash
Pre-made chili sauce
2 pork shoulder steak
1/2 cup of kimchi
Salt & pepper
Thinly slice pork & season with salt, pepper & chili sauce pork rub. Make sure to thoroughly cover the entire surface!
Cut the baby squash in smalls cubes.
Heat pan on stove top with oil to high and sear pork shoulder until brown and cooked through.
Remove pork and set aside.
Add squash to pan and cook until softened. Then remove squash from pan.
Cook Naked Noods as instructed by the package.
Drain noodles from broth and place noodles on a plate.
Top noodles with kimchi.
Place the cooked pork & squash on noodles.
Top with chili sauce & serve!
Cook Time: 10 Minutes
Cooking Skill Required: Novice - just slicing!
By Shirley W. from the Vite Ramen Recipe Facebook group
1 pack of Vite Ramen (any flavor)
1 pre-cooked slice of spiral ham
Soy sauce or Bragg’s Liquid Aminos to taste
1 egg
2 oz sliced cabbage
Green onion
Salt & pepper to taste
Dice ham and cabbage
Scramble egg into a separate bowl.
Boil noodles from Vite Ramen package according to instructions - break it up if needed to fit your cutest mug or cup! May need more than one, depending on size of cup.
15 seconds before noodles are done, add the eggs to noodles.
Add eggs and noodles to your cup. Mix in Vite flavor pocket, liquid aminos/soy sauce, salt & pepper to taste.
Mix egg, ham, and cabbage into the cup with ramen.
Garnish with chopped green onion.
Serve and enjoy!
Cook Time: 10 Minutes
Cooking Skill Required: Novice - just chopping! Sautee for extra flavor (highly recommended).
By Terri Ann J. from the Vite Ramen Recipe Facebook group
Vite Ramen (any flavor)
5 oz brussels sprouts
2 oz fresh radishes
1/4 cup frozen corn
1 small carrot
1 tbsp low sodium sauce
3oz precooked bacon
Sriracha
Thinly slice radishes.
Microwave 3 slices of precooked bacon for 30 seconds, then chop into small bits.
Shred brussels sprouts & carrot with grater. Sautee in a pan until browned with a drizzle of oil for extra flavor (highly recommended).
Boil noodles as instructed on the package.
Once noodles are cooked, throw all the sliced veggies in pot.
Add low sodium soy sauce in pot, then stir all ingredients together and let simmer for a minute.
Pour noodles in a bowl, mix in Vite Ramen Noodtrient soup packet, and top with a touch of sriracha.
Serve and enjoy!
Cook Time: 30 Minutes
Cooking Skill Required: Experienced Cook - prepping ahead of time, slicing and cooking multiple ingredients.
By Freya M. from the Vite Ramen Recipe Facebook group
1 pack of Roasted Soy Sauce Chicken Vite Ramen
1/2 cup thinly sliced carrots
1 tbsp sweet corn
1 small chicken breast
1 teriyaki marinated egg
1 orange
Minced garlic to taste
Cayenne Pepper and Parsley to taste
Soy sauce
Teriyaki sauce
In a small skillet add 3 tbsp soy sauce, minced garlic & chicken breast sliced into 1 inch thick strips or butterflied
Cook chicken thoroughly (165 ºF internal temp) then remove from heat and set chicken aside - preferably on a cutting board covered in foil to keep warm
Add remaining soy sauce and teriyaki sauce from the skillet, sliced carrots, one slice of the orange, and sweet corn to the boiling water. Reduce heat to medium and boil for 2 minutes
Mix Vite Ramen Noodtrient pack, cayenne, and parsley into ramen bowl and stir until all ingredients are well incorporated.
Cut marinated egg in half lengthwise. I usually place the egg into my Hooked Ramen Spoon then cut with a sharp knife. Top ramen w/ the marinated egg, Teriyaki Chicken, and Green Onions.
Serve and enjoy!
Cook Time: 10 Minutes
Cooking Skill Required: Novice Cook
By Elizabeth H. from the Vite Ramen Recipe Facebook group
1 pack of Vegan White Miso Vite Ramen
1 package extra firm tofu
1 head of fresh broccoli
Handful of scallions
1 baby bok choy
1 tsp toasted sesame oil
1 tsp soy sauce
Salt & pepper to taste
Finely dice up the garlic and add a pot of boiling water. Let it boil for a few minutes.
Dice tofu into small cubes.
Cut up the fresh broccoli & scallions.
Add noodles to the pot of boiling water and cook as instructed on package.
Mix in soy sauce, sesame oil, salt and pepper to taste.
Once noodles are cooked, add broccoli, Noodtrient flavor packet , bok choy & tofu to noodles.
Simmer broth until veggies are softened.
Serve in a bowl with broth.
Top with scallions.
Serve and enjoy!