As is much of the world, NY is opening up again for the 1000th time (and hopefully for good) so this week has been absolutely CRAZY. As a way to unwind I decided to take a needed “me” night and pour myself a cider while cooking myself a fun dinner this Friday night.
For me March usually means Lent and Lent means no meat on Fridays so I decided to make this Veggie Stirfry/Ramen which was inspired by Half Baked Harvest. I am not sure what makes a stirfry a stirfy or a ramen a ramen so I am not claiming this is either of the two but rather a blend of both (with a lot of creative liberties).
This meal ticked all my boxes (quick and easy, affordable and filled with veggies) so I will absolutely be making it again. In total it probably took ~15 minutes (13 to be exact) and primarily used things I already had in the fridge and pantry. I don’t know if anyone else cares about this but clean up was also super easy, with minimum elbow grease needed… I mean who cares if the meal is quick when you need to take so much time scrubbing your pots and pans.
Use this recipe as inspiration and make it your own!
Calories: 656 calories if having as one serving
- 1 packet of ramen (no seasoning)
- 1 cup of spinach
- 3 mini bell peppers
- 1/8 red onion
- 3 cloves of garlic finely chopped
- 1/2 inch of ginger grated
- 1 medium egg
- Seasoning (to taste)
- 3 tbsp of Soy Sauce
- 1/2 lemon
- 1/2 lime
- 1 tsp of jarred pesto
- handful of parsley
- red pepper to tast
Time to Create
One thing you will notice about my recipes is there are no recipes. In my tornado personality, I like to make things that can easily be thrown together with no science. That being said, this recipe allows you to multi task and work on various things at once so I do recommend you read everything through before starting!
1 (a). Bring a small pot of water to a rapid boil and cook ramen to instructions
1 (b). Melt butter, garlic, and ginger until garlic has caramelized. Halfway through the caramelization process add in your peppers/onions and once you are 95% done you can add in the spinach
2. Drain the ramen and combine into the large pan with the ginger/garlic and veggies.
3. Season with whatever items you choose and add your fried egg (I fry the egg after I plate the ramen in the same pan)
4. BON APPETIT