My oldest son used to work late at night as a valet for a hotel. If there wasn’t a full plate of leftovers when he came home at 1am he would boil an egg and use leftover meat from dinner to make himself a gourmet ramen bowl. That was always one of my favorite snacks many, many years ago when I lived in Australia. I would heat up 2-minute noodles (instant ramen) and throw in ham or chicken with frozen peas, corn, and carrot. It was the perfect quick and easy hot meal when I got home after a long day. Plus, you couldn’t beat the cost. This version may not be quick so quick and easy, but it’s the perfect way to use up leftover meat and vegetables, and it’s delicious too.
Which ramen noodles should you use?
You can actually use either instant or straight ramen noodles for this recipe. I used straight ones. Keep in mind that if you use instant noodles they will cook quicker and you will need to add them at the last minute so they don’t become mushy. You will also need to throw away the seasoning packet because you won’t need it for this recipe.
What can you add to a ramen noodle bowl?
Everything but the kitchen sink. Noodle bowls are the perfect way to use up leftovers, whether it’s bags of frozen or fresh produce, meats, tofu, and seasonings.
Here are a few ideas for you though:
Meat – seafood, turkey, pork, beef, chicken Tofu Produce – spinach, bok choy, carrot, edamame, kale, leek, mushrooms, bean sprouts Egg Toppings – flaked red pepper, dried seaweed, sesame seeds. herbs, green onion
For this one, I added spinach, edamame, carrot, rice seasoning, and red pepper flakes, along with pork.
Making ramen broth
Ramen broth is cooked in about 25-minutes, and everything else can be prepared while it’s simmering on the stove.
Tofu – use vegetable broth Chicken or pork – use vegetable or chicken broth Beef – use vegetable or beef broth
Print our recipe card below to make our delicious pork ramen bowl, and then experiment by adding different vegetables, meats, and toppings later on.
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