Kitchen 101: Ramen goes Asian...finally

Late last semester, I released into the world my first Ramen noodle-based recipes to the masses. From the complete lack of emails I received about it, I could tell it was a roaring success.

Since this issue will be in the hands of incoming freshmen, I thought it would be a good idea to revisit the Ramen noodle experience.

This time around we are going Asian. We eventually had to get there, right? This recipe is simple, delicious and healthy, which is more than I can say about ramen in its natural state.

One important thing to note about this recipe is that it’s Dorm Approved. If you’re unfamiliar with what that means at Kitchen 101, Dorm Approved means that you need nothing more than a microwave or George Foreman grill. In other words: It’s so easy, even a freshman can do it.

Until next time, keep it tasty!


1 pack ramen noodles
1/2 cup stir-fry vegetables
1 tbsp soy sauce
2 tbsp oil

Prep time – 10 minutes
Cook time – 20 minutes
Servings – 1
Serving size – 1 yield
Calories per serving – varies

Fill a medium sized pot with water and bring it to a boil.
Add your noodles to the water and allow them to cook.
Once the ramen has become flexible, add your vegetables to the water.

Once the noodles reach your preferred level of doneness, remove the pan contents and allow it to drain in a colander or strainer.
Bring a wok or skillet to temp over medium heat.

Add the oil to the pan, followed by the noodles and vegetables.
Pour the soy sauce over the noodles and cook until the noodles have absorbed the soy and the vegetables are fully cooked.

Microwave procedure:
In a microwave safe bowl, add the vegetables and noodles. Fill the bowl with water, enough to come 1 inch above the food.
Cook in the microwave uncovered until done; it should take about 5 minutes.

Drain off the excess water

Pour the soy sauce over the noodles and stir

If you don’t have ramen, you can use 1 serving of spaghetti

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