Ingredients
200g dried ramen noodles
4 cups water
1 tbsp vegetable oil
2 cloves garlic, minced
1 small onion, thinly sliced
1 carrot, julienned
1 cup chopped cabbage
1/2 cup sliced mushrooms
1 cup chicken or vegetable broth
2 tbsp soy sauce
1 tbsp gochujang (Korean red chili paste)
1 tsp sugar
1/2 tsp sesame oil
1 green onion, chopped
1 soft-boiled egg (optional)
1 sheet of nori (seaweed), cut into thin strips
1 tsp toasted sesame seeds
1/2 cup bean sprouts (optional)
Salt and pepper to taste
Directions
1. Boil 4 cups of water in a large pot. Add the 200g of dried ramen noodles and cook according to the package instructions. Drain and set aside.
2. Heat 1 tablespoon of vegetable oil in a large pan over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
3. Add the thinly sliced onion and julienned carrot to the pan. Cook for 3-4 minutes until they start to soften.
4. Add 1 cup of chopped cabbage and 1/2 cup of sliced mushrooms to the pan. Stir-fry for another 3-4 minutes until the vegetables are tender.
5. Pour 1 cup of chicken or vegetable broth into the pan. Stir in 2 tablespoons of soy sauce, 1 tablespoon of gochujang, and 1 teaspoon of sugar. Mix well to combine.
6. Add the cooked ramen noodles to the pan. Stir to evenly coat the noodles with the sauce and vegetables. Cook for an additional 2 minutes.
7. Drizzle 1/2 teaspoon of sesame oil over the noodles. Season with salt and pepper to taste. Stir to combine.
8. Transfer the ramen to serving bowls. Garnish with chopped green onion, a soft-boiled egg (if using), thin strips of nori, toasted sesame seeds, and bean sprouts (if using).
9. Serve hot and enjoy!