Ultimate Ramen Veggie Boil

It is rare that something this simple can look this amazing, right? We have the rich, savory broth, the crunch from the fresh Asian stir-fry vegetables, and that perfect jammy egg. This is the Pam’s Place difference! If you want to turn a simple pack of instant ramen into a colorful, wholesome meal without needing any meat or fancy ingredients, this quick boil is going to become your new go-to.

 

Ingredients

• 2 packs instant ramen noodles (with flavor packets)
• 2 cups mixed Asian stir-fry vegetables (snap peas, baby corn, sliced peppers, and carrots)
• 1–2 large eggs
• 2 cups water or low-sodium vegetable broth
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 2 tablespoons Pam’s Prep No Salt Seasoning
• 12 sheets nori (seaweed), cut into strips for garnish
• Optional: Sliced green onions or chili oil for serving

Instructions

1. Boil the Eggs

Bring a small pot of water to a rolling boil. Gently lower the eggs into the water and cook for exactly 8 minutes. Immediately transfer the eggs to an ice bath to stop the cooking process. Once cooled, peel carefully and slice in half to reveal the soft, jammy yolks.

 

2. Prepare the Broth

In a pot or deep skillet, bring 2 cups of water or low-sodium vegetable broth to a boil, then reduce to a simmer. Add the instant ramen noodles and cook for 2–3 minutes, or until the noodles are tender. Stir in the ramen flavor packets and Pam’s Prep No Salt Seasoning to build a rich, savory broth.

 

3. Sauté the Vegetables

In a separate skillet, heat the sesame oil over medium heat. Add the mixed Asian stir-fry vegetables and sauté until they begin to soften. Pour in the soy sauce and continue cooking until the vegetables are bright, tender-crisp, and cooked through. Be careful not to overcook them, as you want to preserve their vibrant color and satisfying crunch.

 

4. Assemble the Ramen Bowl

Add the sautéed vegetables to the cooked ramen noodles and gently combine. Transfer the noodles, colorful vegetables, and savory broth into serving bowls, making sure each bowl gets a generous portion of everything.

 

5. Garnish & Serve

Nestle the halved jammy eggs right on top of the ramen. Tuck the nori seaweed strips along the side of each bowl. If desired, garnish with freshly sliced green onions or a drizzle of chili oil for an extra kick. Serve immediately while hot and ENJOY!

 

Pam’s Pro Tip:

The Ice Bath is Non-Negotiable! To get that gorgeous, glossy jammy yolk every single time, timing is everything. As soon as your 8-minute timer goes off, transfer the eggs straight into a bowl of cold ice water. This halts the cooking immediately, keeps the yolks silky and soft, and helps make the shells easier to peel without tearing the egg whites!

 

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