Recipe of Homemade Vickys Quick Vegetable Ramen / Instant Noodles, Dairy, Egg & Soy-Free

Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, vickys quick vegetable ramen / instant noodles, dairy, egg & soy-free. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

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To begin with this recipe, we have to prepare a few components. You can have vickys quick vegetable ramen / instant noodles, dairy, egg & soy-free using 8 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Vickys Quick Vegetable Ramen / Instant Noodles, Dairy, Egg & Soy-Free:

1. Get 400 grams instant / ramen noodles, any flavour*
2. Prepare 100 grams salad onions / scallions julienned
3. Take 180 grams broccoli cut into tiny florets
4. Prepare 160 grams sweetcorn
5. Take 160 grams carrot, julienned
6. Make ready 160 grams red pepper, julienned
7. Make ready 1 oil for frying
8. Get 1 water for cooking noodles, see the packets for the amount required

Instructions to make Vickys Quick Vegetable Ramen / Instant Noodles, Dairy, Egg & Soy-Free:

1. Put the pepper and broccoli together in a frying pan with the oil over a medium heat
2. In a seperate pan put the instant / ramen noodles including the seasoning packets and add the amount of water required by the pack instructions and simmer
3. Take the broccoli out of the frying pan after 2 minutes and add to the noodles. Add the onion and carrot to the frying pan and continue to cook a further 2 minutes
4. Add the sweetcorn to the frying pan for 30 seconds. The noodles should be cooked within 4-6 minutes so try and time the sweetcorn for when the noodles are ready
5. Add the vegetables to the noodles, stir together and serve immediately
6. You could add strips of beef, pork or chicken. Fry the meat off before you add any vegetables to the frying pan
7. If your noodles don't come with seasoning packs included season as you wish with beef/chicken stock instead of plain water. - - Use any pasta you like. It doesn't have to be instant noodles. Since Jack went gluten-free we use dry gluten-free spaghetti made from rice and corn. It cooks more quickly than wheat pasta and I cook it in chicken or vegetable stock for the flavouring

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