Easy on the Budget Ramen Veggie Dish |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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I was out all day, and hadn't eaten anything but one cookie. I was hungry! So I chopped up a little of this and a little of that, put the noodles on to boil and dinner came together quick and easy! Created for the Dining on a Dollar Contest! Ingredients:
1/2 large carrot, diced |
1/2 red bell pepper, diced |
1/2 medium zucchini, diced or 1/2 medium other squash |
1 green onion, sliced thinly |
1 tablespoon margarine or 1 tablespoon olive oil |
5 ounces frozen spinach |
1 cup vegetable broth or 1 cup chicken broth |
1 (3 ounce) package top ramen noodles |
2 teaspoons soy sauce |
1 teaspoon sesame oil |
roasted peanuts (to garnish) |
salt and pepper |
Directions:
1. Put margarine in a large skillet. Heat to medium high and toss in carrot and red bell pepper. Cook, stirring, for about 5 minutes, to soften.
2. Add zucchini and green onion, and cook another 5-7 minutes, till tender. Add the frozen spinach and the one cup broth, along with soy sauce. Cover and simmer about 5 minutes.
3. Meanwhile, heat 2 cups water and cook ramen noodles 2-3 minutes, or until tender. You may use seasoning packet if you like. Drain.
4. Add veggies to noodles, place in bowls. Salt and pepper to taste.
5. Drizzle a little sesame oil over and sprinkle roasted peanuts on top.
6. Serve with extra soy sauce. Enjoy!
7. Note: This is good with a little diced tofu added too! Or add meat if you like.
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