Short on Time and Money? A Ramen Veggie Dinner is the Answer

Mix and match your veggies in under 20 minutes, for under $20. Dinner can be that easy when fresh ingredients and quick mix-ins are available. Search your cabinet—you just might have a couple of these ingredients. Get started with your favorite veggies, right off the vine.

Gather at the Poway Farmers Market:

1/2 cup of your favorite nuts, chopped (almonds work well)

1 handful of sunflower seeds, as is

2 cups of sweet snap peas, chopped into half-inch pieces

1 head of broccoli, diced

4 carrots, shredded

2 zucchini, shredded

1 head of red cabbage, shredded

2 bunches of green onions, diced

Ingredients from the Cabinet or Local Grocery Store:

2 bags of ramen noodles. Oriental flavor works well, but any flavor can work (take this opportunity to use what you have)

1/2 stick of butter

3/4 cup of canola or vegetable oil (dressing item)

1/4 cup of regular white granulated sugar, or brown if you have it (dressing item)

1/4 cup of apple cider or white wine vinegar (dressing item)

1 ramen noodle seasoning packet, start with one, you can always add a second if needed (dressing item)

Directions:

Minutes 1 to 10:

• Dice, slice, and chop all veggie ingredients
• Crush up noodles with your hands
• Cook noodles without water in a saute pan using butter. The idea is to crisp them slightly. Keep heat on low and add sliced nuts (save sunflower seeds for later).

Minutes 10 to 20:

• Mix dressing items together, whisking, in a separate bowl
• Once noodles are cooked, toss them with sliced and diced veggies
• Add dressing and toss again
• Garnish with green onions and sunflower seeds
• Serve fresh

I had this salad at my friend Pamela Florance’s birthday bash. It went over so well, we all had second helpings.

Bonus tip: Adding sauteed tofu, leftover chicken or even beef would be a great protein portion on top of this salad for guests with an appetite. This is an excellent salad that keeps well for any party, dinner item, side dish or the random throw-together food night.

This recipe works well for college kids on a budget or moms with little time. Share it with some of your own.

Veggie noodle salad is adapted from Paula Dean’s broccoli cole slaw salad.