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Loaded Vegetable Instant Ramen

Loaded Vegetable Instant Ramen
Loaded Vegetable Instant Ramen

After spending a weekend in Milwaukee visiting Marquette, my body is fully aware that I am no longer in college. Butttttt, that doesn’t mean I can’t still enjoy some instant ramen. After being, like, so beyond late on the ramen trend (I just had my first ramen experience a few weeks ago), I decided I needed to make a vamped up instant ramen.

This has so many vegetables, that you’re basically eating a salad. Not really, but you can tell yourself that if you need to justify eating this. So in this entire bowl I have, a handful of greens, mini sweet peppers, mushrooms, carrots, water chestnuts, an egg and green onion.

You could honestly add whatever vegetables you want in this, I wanted to add edamame, but then I just ran out of room. However, for certain veggies, such as the peppers, mushroom, and carrots, I would suggest cooking them before putting them in the ramen. For the peppers and mushrooms, I sauteed them in garlic and ginger. For the carrots, I actually boiled those with the ramen noodles. So the carrots cooked for 3 minutes with the noodles, and they were cooked perfectly.

Shout out to my wonderful hand model (aka friend) Mackenzie– your no chip looks so good in this.

For the broth, I kept it easy and simple and used the flavor packet in the instant ramen. One of my favorite food bloggers, Jessica at How Sweet Eats, made an instant ramen, but ditched the flavor packet. If you want to get a little ~crazy, you can check out her broth recipe here!

Loaded Vegetable Instant Ramen


  • 2 instant ramen packets
  • 2 tbsp oil
  • 2 garlic cloves
  • 1 tsp ground ginger
  • 1 cup mushrooms, sauteed
  • 1 cup peppers, sauteed
  • 1 cup carrots, boiled with the ramen noodles
  • 2 eggs, cooked to your liking whether that be soft boiled, fried, etc.
  • 1/2 cup chopped scallions
  • 1 cup chopped water chestnuts
  • 1 handful greens


  1. Sautee your mushrooms and peppers in a large frying pan with your 2 tbsp oil, 2 cloves of garlic and ginger.
  2. Cook your egg to your liking
  3. In 2 bowls, place a handful of greens in each bowl. Set the bowls, veggies and eggs aside
  4. Boil 6 cups of water in a large pot
  5. Once boiling, pour in your carrots and ramen noodles
  6. Cook for 3 minutes
  7. Using tongs, place an even amount of ramen in each bowl. Then, pour an even amount of broth in each bowl.
  8. Top with your veggies + egg and enjoy!
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i’m a coffee addict, chocolate lover, too fast of a talker and the face behind all this madness. i’ve always had a love for all things food and creative, and that’s how bits + bites was born.

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