Skillet beef and broccoli ramen from

  • 1 teaspoons minced garlic
  • 1/4 cup low sodium soy sauce
  • 1 tablespoon Italian flat leaf parsley
  • 3/4 pound seitan meat
  • 2 tablespoons cornstarch
  • 1 tablespoons sesame oil
  • 2.5 tbsp brown sugar
  • 1 teaspoon grated ginger
  • 1 cup veggie broth
  • 2 tbsp oyster sauce
  • 2 cups broccoli florets
  • 2 packages (3 ounces each) ramen noodles
  • Salt and pepper
  • Optional: green onions, red pepper flakes, sesame seeds
    • Cook the ramen noodles according to package directions omitting the seasoning package. Drain.
    • Chop the broccoli into bite-sized even pieces.
    • sautee fake meat in skillet with a small amount of oil
      In the same skillet, sautee garlic, and ginger, then add veggie broth, brown sugar, soy sauce, sesame oil, oyster sauce
    •  Bring the mixture to a boil.
  • Once boiling, top the mixture evenly with the broccoli (don’t stir in). Cover the pot with a lid and reduce the heat to low.
  • Allow the broccoli to steam until crisp tender about 3 minutes or to desired tender-ness.
  • Remove the lid, add in the cooked pasta mix cornstarch with cold water, add to pan and cook for a few minutes
  • Stir and top with desired toppings: green onions, red pepper flakes, sesame seeds.
  • Enjoy immediately.


Ramen with egg and cheese from Chef Roy Choi

pkg. instant ramen noodles
1 egg
1 tsp. butter
grated carrot, fresh spinach, or leftover veggies (totally optional)
2 processed cheese slices
toasted sesame seeds
chopped green onion

Cook the noodles like you normally would – according to the package directions – when the noodles are about halfway cooked, crack in the egg and poach it in the broth over low heat, basting with broth or covering with a lid briefly to help it cook through.

Carefully pour the lot into a bowl, add the butter and any veggies you like, and immediately top with the cheese slices. Sprinkle with sesame seeds, green onion and Sriracha to taste and serve immediately.


Spicy Ramen from Terry

spicy-ramen-bowlThis is nicely spicy. David liked it enough to ask me to make notes so I could make it again for him. I think you can add whatever you like to this soup. It’s the Lady Sauce that makes it yummy with the spice.

1 teaspoon Lady Sauce
2 cups water
1 package ramen noodles
spice packet or chicken base
1/2 cup bean sprouts
1 egg
drizzle of toasted sesame oil
chopped scallions

nn a small saucepan heat the Lady Sauce for a minute or so just to “cook” it a little. Add the water and bring to a boil. Add the noodles and cook for 2 to 3 minutes. Add the spice packet or the chicken base and stir to combine. Add the bean sprouts. Drain the excess white from an egg and add the egg careful to the hot soup. Bring the noodles over the egg and let sit for a minute. Drizzle with a bit of the sesame oil. Add some chopped scallions for a garnish and serve. Serving Size: 1


The Lady Sauce is Lao Gan Ma Chili Crisp Sauce which I bought from Amazon after reading about it on blog. Her family called it Lady Sauce because of the women on the label. It seems the Chinese translation of this sauce is Godmother.