This is my cooking style: I use what I have in my fridge, then I figure what I can cook with what I have. Last Friday, I had tofu, carrot, vegetarian char siew, cabbage (white & purple), spring onions and coriander leaves, grey mushrooms…..and the ramen that my mum gave me. so yes! Vegetable ramen it was!
I had the vegetables and tofu all sliced and chopped.
1. Boil a pot of water.
2. Cook ramen until el dente.
3. Take out and drain.
4. Put vegetables into the boiling water with fire turned down (just want to Blanche them, not overcook them).
5. Take them out and put on top of ramen.
6. For sauce, just heat up some oil and mix with soya sauce and vegetarian oyster sauce. Throw in chili flakes if you like).
Then pour sauce over the ramen and vegetables.
Oh, and do not throw away the water that you blanched the vegetables in. You can turn it into a soup dish by adding more vegetables and season it with salt and vegetable stock powder. Throw in some chopped spring onions and coriander leaves for added freshness!
The next day, I found brinjals! So I prepared another ramen dish – this time with the sliced brinjals and other vegetables cooked in soya sauce and vegetarian oyster sauce plus copious amount of chili flakes! A spicy version!
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