How to Make Fancied up Instant Ramen Option #4: Chow Mein with Carrots & Bok Choy
* This post may contain affiliate links to products. If you make a purchase through one of these links Morgan may earn a commission at no extra cost to you.
This fancied-up instant chow mein has carrots and bok choy and it’s so delicious! My fiance said it was the best ramen he ever had in his life after eating it! This brought a huge smile to my face. I can’t take the credit for the delicious broth that came with this type of instant ramen but I am proud of how this combination of veggies turned out. I absolutely love soft-boiled eggs and they were so delightful! It’s been a long hot summer and it was nice to have some comfort food this week! I hope you love this as much as we do!
Ingredients (serves 2)
Ramen Ingredients
2 soft-boiled eggs (instruction below to help boil)
2 packs instant ramen of your choice (I’ve chosen Sapporo Chow Mein Ramen)
2-3 carrots
2 pieces bok choy
optional add on: spicy radish microgreens
sesame seeds
gochujang sauce
sriracha sauce
fresh cilantro for garnish
Nanami togarashi or chili powder
Instructions
- Boil 7 cups of water in a large pot. After the water is boiling add the two eggs to the pot and boil for an additional 5-10 minutes depending on how soft you like them. I like to boil mine for 5-6 minutes.
- Turn the burner off and set the pot with hot water and eggs in the sink, dump water out carefully and fill part way with cold water, repeat this process twice. Peel eggs, cut in half & set aside.
- peel and slice carrots
- steam carrots and bok choy al dente and set aside
- boil 2 cups of water and add seasoning packs and ramen to it, stir. Boil for 2-3 minutes and remove from burner. Cover and let sit for 3 minutes.
- using salad tongs scoop up noodles evenly into 2 bowls
- dump carrots and bok choy into ramen broth, stir and remove
- pour broth over noodles, pour bok choy and carrots on top
- cut egg in half and place on top of noodles
- garnish with fresh cilantro, spicy radish microgreens, gochujang sauce, sriracha & sprinkle with Nanami togarashi & sesame seeds
Tips: It’s important to let the water boil before adding the eggs otherwise it’s very difficult to peel the shells off. I have learned this the hard way and I want to spare you the lesson! If you like a lot of broth feel free to add an extra 1/2 cup of water to the pot when you’re making the instant ramen. You can get extremely creative with this dish and use any kind of veggies, ramen, and seasonings you choose! If you like this fancied-up instant ramen option #4: Chow Mein with Carrots & Bok Choy please check back for more options!
