Homemade Style Ramen Noodles
Our Homemade Style Ramen Noodles are easy to make, have a great flavor, are lower in salt, and without all the undesired ingredients you find in packaged Ramen. The key is our house-crafted Sheffield’s Ramen Noodle & Soup Seasoning, which we blended for a savory, umami flavor. We made our Ramen recipe as a vegetable version, which makes it a great vegetarian or vegan meal. You can use chicken broth, add chicken, shrimp, or additional veggies, yet still have a great tasting Ramen. You can also use our Ramen Seasoning in soups, stews and other recipes. Enjoy!
Serves 2
Ingredients:
½ Cup Carrot, diced into ¼” pieces
½ Cup Frozen Peas
½ Cup Frozen or Canned Corn
32 oz. Low-Sodium Vegetable Broth, or Chicken Broth if you prefer.
4 oz. Angel Hair Pasta. You can use plain ramen noodles if you can find them, but not all stores carry them.
2 Tablespoons Sheffield’s Ramen Noodle & Soup Seasoning
Optional ingredients:
Cooked Diced Chicken, or Shrimp
Diced Mushrooms
Sliced Scallions, for garnish
Toasted Panko Breadcrumbs, for garnish
Directions:
In a small pot, simmer the diced carrots for 5 minutes. Add the peas and corn, and simmer another 5 minutes, until the carrots are fork tender. When cooked, drain and cover with the lid to keep warm until needed.
While the vegetables are cooking, prepare the noodles. In a medium pot, add the broth and the Ramen Seasoning. Whisk well to combine. Bring to a boil, add the angle hair pasta (broken in half), reduce heat and simmer 3 to 4 minutes until al dente. If you use plain ramen noodles, prepare according to the package instructions using broth instead of plain water.
When the noodles and vegetables are all cooked, divide the noodles and broth evenly between 2 bowls. Add the cooked vegetables to each bowl, and stir to mix all the ingredients. Add any of the optional ingredients at this time.