In order to bring you the best organic produce, some ingredients may differ from those depicted.
Dairy-Free, Vegetarian, <600 Calories
2 Servings, 490 Calories/Serving
20 Minutes
Ditch the instant ramen for this fresh and healthy take on East Indian Hakka noodles. Just combine fresh ramen with crisp-tender veggies, soft-cooked eggs, and your choice of protein for a tasty grown-up dinner.
Nutrition per serving
Calories 490, Total Fat 19g (24% DV), Sat. Fat 3g (15% DV), Trans Fat 0g, Cholest. 185mg (62% DV), Sodium 870mg (38% DV), Total Carb. 64g (23% DV), Fiber 14g (50% DV), Total Sugars 10g (Incl. 1g Added Sugars, 2% DV), Protein 23g
Contains:
Eggs, Wheat, Soybeans, Sesame (sesame)
Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.
Wash produce before use
1
Cook the ramen and eggs
Bring a medium sauce pot of water to a boil. Stir in the ramen and cook until just tender, 3 to 4 minutes. Using a slotted spoon or tongs, transfer the ramen to a colander and rinse with cold water. Keep the water boiling for the eggs.
Fill a small bowl with ice water. Carefully lower the eggs into the boiling water and cook for exactly 5 minutes for runny yolks (for firmer yolks, cook 1 to 4 minutes longer). Transfer the eggs to the ice water to cool. Carefully peel the eggs. While the water is heating and the ramen and eggs are cooking, prepare your additional protein, if using, and the vegetables.
2
Prep any additional protein
3
Prep the vegetables
4
Cook any additional protein
In a wok or large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add your additional protein and cook, stirring occasionally, until lightly browned and just cooked through, 4 to 6 minutes for jumbo shrimp, steak, tofu, or plant-based chicken; and 6 to 8 minutes for chicken. Transfer to a plate. Do not clean the pan.
5
Cook the vegetables
In the same pan used for your additional protein, warm 1 to 2 tablespoons oil over medium-high heat until hot but not smoking. Add the sweet mini peppers, green beans, and light parts of the scallions, season with salt and pepper, and cook, stirring occasionally, until the vegetables are crisp-tender, 2 to 3 minutes. Stir in the cabbage and cook until starting to wilt, 1 to 2 minutes.
6
Finish the dish
To the pan with the vegetables, stir in the stir-fry blend, ketchup, and as much sambal oelek as you like and cook over medium heat until the vegetables are coated and the sauce is heated through, about 1 minute. Stir in the ramen and any additional protein and cook until heated through, about 1 minute. Remove from the heat and season to taste with salt and pepper.
Serve
Transfer the noodle stir-fry to individual bowls. Top with the eggs, garnish with the dark green parts of the scallions, and serve any remaining sambal oelek on the side.