Veggie Ramen

Veggie Ramen

My kids absolutely love ramen noodles, especially from the local place across the street from our building. This is my quick and healthy homemade take on ramen -- it’s so easy, it only takes about 10 minutes to make, and there’s almost zero prep time or cleanup. I only add carrots and broccoli (my kids’ favorite veggies) to the noodles, but you can play around with adding tofu and other veggies.  

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Servings: 2



  • 3 tablespoons light soy sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon sugar


  • 6 ounces uncooked ramen noodles
  • 1 tablespoon sesame oil
  • 3 green onions (green parts separated from white parts)
  • 3 cups veggies (julienned carrots, julienned red peppers, small broccoli florets)
  • 2 tablespoons mirin


  1. Whisk all sauce ingredients (soy sauce, sesame oil, sugar ifusing) together.

  2. Cook noodles according to package directions. Drain and set aside, and discard spice package. (I like to use buckwheat ramen noodles.) 

  3. In large wok or skillet, heat sesame oil.

  4. Add green onions (white parts) and vegetables to hot pan and stir fry until fork-tender (about 5 minutes). 

  5. Add mirin and cooked noodles and about half sauce mixture, tossing around in pan to combine. 

  6. Add more sauce if needed and serve topped with remaining green onions.