Food and Nutrition


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Veggie-Ramen Noodle Side Dish

You can make convenience foods more healthful by adding some vegetables. Here’s a quick and easy side dish from NDSU Extension Service that is ready in short order.


  • 1 Tbsp. canola oil or other salad oil
  • 2 c. mixed vegetables (such as fresh or frozen carrots, peas, beans)
  • 1 pkg. ramen noodles (any flavor)
  • 1/2 c. water


Place oil in a pan and heat over medium-high heat. Saute vegetables in oil until they are tender-crisp (about fi ve to 10 minutes). Crush ramen noodles and add to vegetables along with the seasoning packet and water.* Cover and simmer for about 10 minutes, stirring occasionally, until the water is absorbed and noodles are tender.

* To reduce sodium, try using half of the seasoning packet. Or experiment with different no-salt seasoning blends.

Note: For a complete meal, you can add 1 cup of leftover roasted chicken during the simmering step. You may need to add a little extra water.


Makes four servings.

Per serving (without chicken): 120 calories, 4 grams (g) fat, 3 g protein, 18 g carbohydrate, 3 g fiber and 370 milligrams (mg) sodium

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