Ramen noodles is one of those grocery items that we pretty much always have on hand at my house. Maybe I shouldn't admit that, I don't know. But hot (overly salty) noodle soup is the perfect quick comfort food during these cold months, especially if you happen to have a runny nose.
I sometimes like using just the noodles in salad or stir fry dishes. Then when I place that over-sized plastic "box" of ramen in my shopping cart I can think, "Oh that's for a salad I'm making and not for lazy week night dinners."
The lies we tell ourselves. 🙂
What's fun about this dish is that we are going to use an entire cabbage! It might look like a plate full of noodles, but it's actually a pretty decent sized serving of vegetables too. Spicy, salty, super flavorful veggies alongside warm noodles—yum!
2 packages of ramen noodles (any flavor since we won't be using the seasoning)
1/2 teaspoon minced ginger
2 cloves of garlic, minced
juice from 2 limes
2 1/2 tablespoons soy sauce
1/4 teaspoon red pepper flakes (optional)
1/2 tablespoon sesame oil
1/4 cup chopped peanuts
1 tablespoon chopped cilantro
In a large bowl, place the noodles (do not add the seasoning packets). Pour enough hot water (almost boiling) over the noodles so they are fully submerged. Allow those to soak for 2-3 minutes until well softened.
Chop up the cabbage and carrots. I like to cut the carrots into thin matchsticks or use a vegetable peeler to cut into thin strips.
In a large skillet or saucepan, heat the oil over medium/high heat. Add in the cabbage and carrots and cook until just beginning to soften. Add in the noodles (drained from the water). Then pour the soy sauce mixture over everything. At this point the cabbage will begin to cook quickly, releasing some additional moisture. Cook just until everything is hot, then remove to a platter or plates.
Credits // Author and Photography: Emma Chapman. Photos edited with A Beautiful Mess actions.