10 Minute Vegetable Ramen Lunch Recipe

Ingredients

 1 pkg of chicken ramen
 1 egg
 1/3 cup sliced mushrooms
 1/2 cup frozen peas (thawed)
 1 tsp sunflower or vegetable oil
 2 tsp sesame seed oil
 light or reduced sodium soy sauce to taste

Directions

1

Per your package of ramen, bring the appropriate amount of water to a boil. Add ramen and cook for about 3 minutes.

2

Meanwhile, heat sunflower and sesame seed oil over medium heat in a large skillet.

3

Add egg and scramble.

4

Add mushrooms and cook for about 5 minutes.

5

Add peas and 1/2 the package of ramen seasoning to the mushroom and egg mixture and sauté until ramen is done cooking.

6

Skim ramen out of the water and add to sauté pan.

7

Add soy sauce and stir fry until all ingredients are fully incorporated.

Ingredients

 1 pkg of chicken ramen
 1 egg
 1/3 cup sliced mushrooms
 1/2 cup frozen peas (thawed)
 1 tsp sunflower or vegetable oil
 2 tsp sesame seed oil
 light or reduced sodium soy sauce to taste

Directions

1

Per your package of ramen, bring the appropriate amount of water to a boil. Add ramen and cook for about 3 minutes.

2

Meanwhile, heat sunflower and sesame seed oil over medium heat in a large skillet.

3

Add egg and scramble.

4

Add mushrooms and cook for about 5 minutes.

5

Add peas and 1/2 the package of ramen seasoning to the mushroom and egg mixture and sauté until ramen is done cooking.

6

Skim ramen out of the water and add to sauté pan.

7

Add soy sauce and stir fry until all ingredients are fully incorporated.

10 Minute Vegetable Ramen Lunch Recipe