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Bowl of Food: Spicy Roasted Vegetable Ramen

March 9, 2017 by Joy the Baker 30 Comments

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It always felt like my parents were early adopters to the whole health-food kick of the 1980s.  If you weren’t around then… or you weren’t old enough to be scarred by tofu-heavy dinners, you might not understand.  Health food in the 1980’s was all about tofu and strange rices.  That’s my 6 year old self using the word ‘strange’ to describe what was like just brown or black rice… more toothsome and nutritious and, to my horror,  not nearly as buttered as white rice.  The saving grace of the 1980s health food epidemic (fast and loose with the vocabulary), is that no one stopped to think that cheese might not be good for us (so we ate a lot of cheese thank goodness), and also… the whole dang saga might have taught me fine, borderline good eating habits.  I’m such a troll for complaining.  

All of that to say that, really all I wanted- what would have made me feel like a Child Queen- was a 25 cent pack of instant ramen.  So salty, carby, satisfying and delicious.  How ungrateful is that? 

Now is the time when I thank my parents for spending their hard earned money- more than 25 cents of it- on food for our family, and then also let them know that instant ramen is now my guilty pleasure because dang that salty bite is good and I really have to think that they agree somewhere deep down on the inside.

Here’s my homemade + store-bought version of Ramen for dinner inspired by my salty tooth and my maj Tracy. 

Here’s what you’ll need for this ramen dinner: 

•  Vegetables for roasting:  things like carrots, zucchini, onions, garlic, mushrooms… think about what vegetables you like roasted and go for it.  You’re the boss of you and all those vegetables you bought. 

•  Chicken stock, or beef or vegetable, or turkey.  Turkey stock is my absolute favorite, followed closely by this homemade mushroom stock. 

•  Instant Ramen Noodles.  I used the sort that come in the 25 cent package with a very salty seasoning pack.  Seasoning pack aside, the noodles cook quickly and keep their clever curl.  They’re familiar and so satisfying to gobble. 

•  Leftover takeout chopsticks.  Essential, really.  I knew I had a drawer full of those dang things for a reason. 

• Soy sauce (for that umami saltiness), fish sauce (because we all just trust the process), and a troubling amount of chili paste (again, because we trust the very spicy process).  This is the kind of dish that is flavorful and spicy… so spicy that you have to keep eating it in order to manage the hot hot hot.  Know what I mean?  Bring it on.

•  Seaweed sprinkles for topping because what is dinner without a damn garnish? 

I feel like roasting vegetables is always a worthwhile, satisfying, menagerie of color and flavor.

That’s the second time I’ve used the word menagerie today and both times I think I’ve used it incorrectly. There’s just no stopping me. 

Once the vegetables are roasted to brown and softened, it’ll be hard to not to eat the entirety of them with two crab-like pincher fingers straight from the baking tray.  If a few of the roasted vegetables survive the binge we’ll add them to the ramen bowls. 

This ramen is more noodles that broth (my preferred proportions) with a hard boiled egg, and a very good (almost) handful of crushed dried seaweed.  

It’s totally hold-the-bowl-up-to-your-face slurpable and satisfying.  

Other equally satisfying Bowls of Food include:

Pan-Seared Salmon with Roasted Vegetables

Baked Eggplant with Creamy Polenta

Thai Beef and Fresh Vegetables

Print
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Spicy Roasted Vegetable Ramen

  • Author: Joy the Baker
  • Prep Time: 10
  • Cook Time: 6
  • Total Time: 16 minutes
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Ingredients

Scale
  • 1/2 of a medium yellow onion, peeled and sliced
  • 3 carrots, peeled and sliced into rounds
  • 1 green zucchini, sliced into half moons
  • 2 handfuls of cremini mushrooms, halved
  • 4 cloves of garlic, peeled and smashed
  • olive oil + sea salt + black pepper
  • 2 packs dried instant ramen noodles, seasoning pack discarded
  • 2 cups chicken stock
  • 1 tablespoon soy sauce
  • 2 teaspoons fish sauce
  • 3 teaspoons chili paste sauce (sambal), less if you don’t want it spicy
  • 2 hard-boiled eggs, peeled and sliced in half
  • seaweed flakes

Instructions

  1. Place a rack in the upper third of the oven and preheat oven to 375 degrees F. Line a baking sheet with parchment paper. Spread all of the sliced and diced vegetables in a single layer across the sheetpan. Drizzle generously with olive oil. Sprinkle with salt and pepper and toss to coat evenly.
  2. Bake for 15 minutes, remove from the oven and toss the vegetables. Return to the oven and continue roasting until all of the vegetables are soften, sizzling, and beginning to brown, about 15 more minutes. Remove from the oven and set aside.
  3. To make the ramen, bring a medium pot of water to a boil Add the ramen noodle cubes, and cook until just softened through, about 2 minutes. Drain the boiling water and return the noodles to the pan.
  4. In a liquid measuring cup stir together chicken broth, soy sauce, fish sauce, and chili paste sauce (sambal). Pour the mixture into the pan over the noodles and heat over low heat to a simmer. Simmer for 3 minutes.
  5. To serve, divide the noodles and broth between two bowls. Top noodles with roasted vegetables, two egg halves, and seaweed crumbles. Enjoy warm.


Nutrition

  • Serving Size: 2

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Reader Interactions

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Questions
  1. Christian

    April 14, 2019 at 12:53 am

    Hey! Just spotted an issue with the timings in this recipe – it says up top that it takes 16mins total to cook, but roasting the vegetables alone takes 30 mins!

    Reply
  2. Miguel

    May 13, 2017 at 7:50 am

    Thanks for sharing your recipe! Would you know if I can simply replace the butter with oil? I’ve replaced it for other recipes before but never in this part of the recipe (melting butter with chocolate).

    Reply
  3. Tracy

    March 27, 2017 at 5:04 pm

    I made this tonight and it was so tasty! Such and easy dish but really hits the spot and my husband loved it!

    Reply
  4. Erica

    March 26, 2017 at 4:54 pm

    I’ve been on a long quest to find an amazing ramen dish, and this is it. I loved it!

    Reply
  5. queenpushy

    March 23, 2017 at 9:26 am

    Have made this for dinner twice since you posted the recipe. It is a quick, easy and delicious dish that really satisfies. Hubs wanted 2 eggs the second time, Left out the fish sauce as I am a vegetarian but the soup base was very good anyway. Made it with herbamare, water, soy sauce and spicy harissa sauce as that is what I had on hand. Genius to use packaged Nissan noodles!

    Reply
  6. Megan Cooper

    March 12, 2017 at 2:44 pm

    My mom was scarred by her own mother’s dabbling in health trends. Specifically: sprinkling everything with bran. We felt like we were super deprived because of the total lack of Lucky Charms, and yet there *were* brown sugar poptarts, so…. The rules were confusing.
    As for this ramen, I am 100% on board — sounds delicious!

    Reply
  7. Brittany

    March 11, 2017 at 7:38 pm

    This looks so yummy! I remember those days of buying 25 cent ramen noodles.

    Reply
  8. Aimee Newman

    March 11, 2017 at 10:52 am

    I started in on the “health food” trend early on in life thanks to parents and a grandma who were already on board. It was scary times back then…my life was full of “bird seed-buckwheat muffins” , tapioca bread and rice milk.

    Lovely Ramen recipe, I’ll try it out sometime soon!

    Reply
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