Pin this I was broke and tired on a Wednesday night when I realized my freezer had only peas and a forgotten pack of ramen. Instead of settling for bland noodles, I tossed the peas in, added whatever I could find, and suddenly dinner tasted like care instead of compromise. The broth turned sweet, the peas popped with color, and I felt like I'd cracked some small secret about making do. Now I keep frozen peas on hand not out of necessity, but because they belong here.
I made this for my roommate once after a long shift, and she stared at the bowl like I'd done something magic. All I did was listen to the garlic sizzle and trust that a few green things could change the whole mood of a meal. We ate it quietly, too hungry to talk, and she asked for it again the next week.
Ingredients
- Instant ramen noodles: The foundation here, and using two packs makes this actually filling instead of a sad snack pretending to be dinner.
- Frozen peas: They cook fast, stay bright green, and bring a slight sweetness that balances the salty broth better than you'd expect.
- Frozen mixed vegetables: Completely optional, but they add color and make the bowl look like you planned this all along.
- Green onions: Slice them thin and save some for the top because they taste sharper and fresher when added at the end.
- Garlic: Just two cloves, minced small so they melt into the oil and perfume everything without overpowering.
- Vegetable broth: Low sodium is key because ramen seasoning packets and soy sauce are already salty enough to make you thirsty.
- Soy sauce: This is where the depth comes from, use tamari if you need it gluten free and no one will know the difference.
- Sesame oil: A teaspoon is all it takes to make the whole kitchen smell warm and toasty.
- Eggs: Soft boiled eggs with jammy yolks turn this into a real meal, but skip them if you want to keep it vegan.
- Sesame seeds and chili flakes: The final touch that makes it look intentional and taste layered.
Instructions
- Bloom the garlic:
- Heat sesame oil in a medium saucepan over medium heat and add the minced garlic. Let it sizzle for about thirty seconds until it smells nutty and just starts to turn golden, then pull the pan off the heat for a second so it doesnt burn.
- Build the broth:
- Pour in the vegetable broth and soy sauce, then bring everything to a gentle boil. The kitchen will start to smell like comfort.
- Add the vegetables:
- Toss in the frozen peas and any other frozen vegetables you're using. Let them simmer for two to three minutes until theyre heated through and the peas turn that bright happy green.
- Cook the noodles:
- Add the ramen noodles and cook them according to the package directions, usually two to three minutes. Stir gently so they dont clump together.
- Season and finish:
- Stir in half the sliced green onions and taste the broth. Add more soy sauce if it needs it, but go slow because you can always add more.
- Serve it hot:
- Divide the ramen and vegetables between two bowls. Top each with a soft boiled egg if youre using them, the rest of the green onions, sesame seeds, and a pinch of chili flakes or a drizzle of sriracha.
Pin this One night I was too tired to soft boil an egg, so I cracked one right into the simmering broth and let it poach. It worked, the yolk stayed runny, and now I do it that way when I dont want to wait. Sometimes the best discoveries happen when youre too exhausted to follow your own plan.
Make It Your Own
This recipe is forgiving, so if you have spinach or edamame instead of peas, use those. I've added leftover shredded chicken, cubed tofu, and even a spoonful of miso paste when I wanted it richer. The base stays the same, but the bowl changes depending on what your fridge is trying to tell you.
Storage and Reheating
The noodles soak up broth as they sit, so if you think youll have leftovers, store the noodles and broth separately. Reheat the broth on the stove and add the noodles back in for a minute or two. The vegetables hold up fine, but the egg is best eaten fresh.
What to Keep in Mind
This works because its fast and flexible, not because its fancy. The sesame oil matters more than you think, and so does tasting as you go. If youre new to cooking or just tired, this is a good place to start trusting yourself.
- Use low sodium broth or youll end up drinking water all night.
- Frozen vegetables are just as good as fresh here and sometimes better because theyre already prepped.
- If you like it spicy, add the chili flakes to the broth while it simmers instead of just on top.
Pin this This bowl wont change your life, but it might change your night. Its proof that a little attention and a bag of frozen peas can turn something cheap into something you actually want to eat.
Recipe Questions
- → Can I use fresh vegetables instead of frozen?
Yes, fresh vegetables like peas or carrots can be added, but cooking time may vary slightly as they may require longer to soften compared to frozen.
- → What alternatives exist for the soy sauce in the broth?
Tamari is a great gluten-free alternative that maintains the savory flavor, or coconut aminos can be used for a soy-free option.
- → How can I make this dish vegan-friendly?
Omit the eggs and ensure the noodles and broth components contain no animal products to keep the dish fully plant-based.
- → What proteins complement this noodle and vegetable mix?
Tofu, shredded chicken, or soft-boiled eggs enhance protein content and bring varied textures and flavors to the dish.
- → Is it necessary to use seasoning packets from the noodle packs?
No, seasoning packets can be discarded or used according to preference since the broth is flavored separately to provide a balanced taste.