Need dinner fast, cheap, and with something green in it? This easy Veggie Ramen turns one package of ramen and a cup of vegetables into a simple hot meal in just a few minutes. It is the kind of back-pocket recipe that works with fresh, frozen, or canned vegetables, which means you can make it with whatever is already hanging around the kitchen.
Maya in Illinois
Posted to Budget101 Discussion List on:
Wed Aug 14, 2002 3:02 pm
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Veggie Ramen Ingredients
- 1 package any flavor ramen noodles
- 2 cups water
- 1 cup mixed veggies, fresh, frozen or canned
The beauty of this one is that it bends without breaking. Frozen mixed vegetables are the easiest option, canned vegetables work in a pinch, and fresh vegetables are great if they are already chopped and ready to go. If you like easy noodle dinners, you might also want to try Creamy Veggies and Ramen or Chinese Style Ramen with Veggies.
How to Make Veggie Ramen
- Bring the ramen noodles, water, and mixed vegetables to a boil, then cook according to the package directions.
- Drain the noodles and vegetables.
- Add the seasoning packet and toss to coat evenly.
- Serve hot.
This method gives you seasoned noodles with vegetables folded right in, instead of a brothy soup. If you use canned vegetables, drain them first so the final dish does not get watery and bland.
Tips for Better Veggie Ramen
- Do not overcook the noodles. Ramen goes from springy to mushy in a hurry.
- Add the seasoning after draining. That keeps the flavor on the noodles instead of down the sink with the cooking water.
- Use small-cut vegetables. Mixed vegetables, peas, corn, diced carrots, or green beans cook quickly and match the short noodle cooking time.
- Fresh vegetables need a head start. If you are using firmer fresh vegetables like carrots or broccoli, chop them small so they cook through by the time the noodles are done.
Serving Suggestions
Serve Veggie Ramen as a quick lunch, an after-school bite, or a light supper when the grocery budget is looking a little dramatic. It also works well as a side with eggs, grilled chicken, or leftover rotisserie meat if you want to stretch it into a fuller meal.
For an even thriftier bowl, use up bits of leftover vegetables before they pass the point of good intentions. If you need a few ideas for keeping produce costs down, take a look at Buying Fresh Fruits and Veggies On the Cheap!.
Storage and Leftovers
If you have leftovers, cool them promptly and refrigerate them in a covered container within 2 hours. A conservative estimate is 3 to 4 days in the refrigerator. For longer storage, freeze leftovers for up to 2 months for best quality. The USDA recommends using cooked leftovers within 3 to 4 days, which is a good rule here since the dish contains cooked noodles and vegetables.
Reheat in the microwave or in a skillet with a small splash of water. The noodles will soften a bit after storage, so it is best the first day, but it is still perfectly useful for a quick lunch.
💸 Budget101® Price Breakdown: Veggie Ramen
Ingredient |
Walmart Item |
Pkg Price |
Amount Used |
Cost Used |
|---|---|---|---|---|
Any flavor ramen noodles |
$0.28 |
1 package ≈ 1 package/count = 3 oz = 85.049 g ≈ 0.654 cup |
$0.28 |
|
Water |
– |
2 C. |
$0.01 |
|
Mixed veggies |
$1.47 |
1 C. ≈ 1 count ≈ 0.188 cup(s) |
$0.65 |
💸 |
Cost |
|---|---|
🧾 Total Batch Cost |
$0.94 |
👨👩👧👦 Cost Per Serving |
$0.94 |
📅 Walmart prices last verified August 26, 2026. Prices may vary by location and are subject to change. Learn how to calculate the cost of a recipe on your own!
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Not sure exactly what this batch costs you per serving? Here’s how to break down the real cost of any recipe so you know before you shop.
Frequently Asked Questions about Veggie Ramen
Frozen vegetables are actually the easiest choice here. Just add them right to the pot with the noodles so they heat through during the same cooking time, which saves you a pan and keeps dinner from turning into a full kitchen event.
They do, but drain them first. Canned vegetables are already soft, so they only need long enough to heat through, and draining keeps the finished noodles from tasting watered down.
Small diced carrots, broccoli florets, shredded cabbage, spinach, peas, and thin sliced bell pepper all work well. Cut everything small so it cooks in the few minutes the noodles need, otherwise you end up with half-crunchy vegetables and overdone noodles.
Yes, if you want more of a soup-style bowl. Instead of draining completely, leave a few spoonfuls to about 1/2 cup of the cooking liquid in the pot, then stir in the seasoning packet so the flavor stays concentrated instead of thin.
Use only part of the seasoning packet and taste before adding more. The vegetables help stretch the flavor, so you can often use half to three-quarters of the packet and still get plenty of seasoning without the full sodium wallop.
Plan on 1 serving as a main dish or 2 smaller side servings. One ramen brick plus a cup of vegetables makes a modest bowl, which is just right for lunch and a little optimistic for a hungry teenager at dinner.
Absolutely. Use 2 packages ramen, 4 cups water, and 2 cups vegetables, then cook in a larger pot so the noodles have room to move. Double first, fight over the last bite later.
A fried egg, chopped cooked chicken, tofu, or a handful of edamame all work well. Since the base cooks fast, use protein that is already cooked or only needs quick heating so everything finishes at the same time.
Because the flavor stays on the noodles where you want it. If you season first and then drain, a lot of that packet goes right out with the water, which is a sad little budget mistake.
You can, as long as you refrigerate it promptly and use it within 3 to 4 days. Reheat it with a splash of water to loosen the noodles, because they tend to soak up moisture as they sit.
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Did you make this recipe? Tell us what vegetables you tossed in and whether you kept it brothy or drained. Your comment helps the next cook make dinner with fewer guesses.
🖨️ Print-Friendly Veggie Ramen
Veggie Ramen
Ingredients
- 1 package any flavor ramen noodles
- 2 cups water
- 1 cup mixed veggies fresh, frozen or canned
Equipment
Instructions
- Bring the ramen noodles, water, and mixed veggies to a boil in a medium saucepan.
- Cook according to the package directions.
- Drain the noodles and vegetables.
- Add the seasoning packet and toss to coat.
- Serve hot.
Recipe Size Alteration
💡 If you altered the ingredients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cook time.
Notes
Estimated cost uses current online pricing for one 3 oz single ramen package at $0.50 and 1 cup from a 12 oz bag of mixed vegetables at about $0.24. Water is not included in cost.
Leftovers are best used within 3 to 4 days if refrigerated promptly in a covered container.
ramen is one of the most delicious kind of noodles. i love it. thanks for your review about king ramen.
instead of ramen, vietnamese like to use rice noodle. rice noodle can be used in soup, salad, stir fried … one of famous dish i bet you will love: vietnamese pho. but it take you lot of time to make rice noodle.
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i use ramen as a base for stir fry on a regular basis. we alternate between refrigerator soup fridays and friday stir fry depending on what type of left overs there are. it’s especially good for using the abundance of zuchinni that we get every year.
everyone gets what they want and that makes the four men in my life happy.