Vegetables, Chickpeas, Mushrooms Noodles - 蔬菜香菇木耳拉面

The weather has been erratic. Cold and rainy two weeks ago, hot in the 80s last week, and the forecast is for some rain bringing us back to the 60s this week. This does not make it easier for those who want to prepare and enjoy salads on warm and dry days, and cozy up on stews when it is cool and rainy.

Sometime ago, my friend gave me a few packets of Ramen noodles and told me "if you do not know what to cook any one day, cook this". She was definitely not referring to the weather indirectly, when she said this. When we say - we do not know what to cook, it actually means - we do not want to cook. All those excuses - no time, no energy, lack of urge or inspiration, or simply, just feeling lazy.

But yet, we want to stay home (takeout option is out then!) and have something homecooked like this super easy, quick and delicious Noodles with Stir-Fry Spinach, Mushrooms and Fried Egg.

Now, get someone else to cook, if we can find that "someone". Else, fall back on my friend's words.


This Ramen noodles cooks fast in three-four minutes, and comes with instant broth flavoring. Too bad I can't read Japanese, so I do not know the ingredients that make up the broth. I know it can't be really healthy and the next best I could do is to use some fresh ingredients, mainly vegetables, to balance "unhealthy" with "healthy and nutritious".

Get creative on the ingredients and toppings you want to add to the Ramen noodles. For today's bowl, we have not-your-conventional-Ramen-noodle-toppings such as cauliflower florets, baby kale, brown beech mushrooms, cherry tomatoes, leftover chickpeas, hard-boiled eggs. Based on the listed ingredients, there is no need for cutting/chopping/slicing. Less a kitchen chore means a faster way to a complete meal.


Vegetables, Chickpeas, Mushrooms Noodles 蔬菜香菇木耳拉面
Ingredients:
1 cup cauliflower florets, blanched or steamed, set aside
2 cups baby kale, blanched, set aside
1-2 cups mushrooms, remove the bottom and break the mushrooms into smaller pieces using your fingers (I used fresh brown beech mushrooms and woodear mushrooms. Woodear ear mushrooms are optional - I am using them since there are pre-sliced leftovers in the fridge)
1 cup canned chickpeas (I had leftovers, and decided to add them as toppings)
3-5 cherry tomatoes, as toppings
1 hard-boiled egg, as topping
1 packet instant Ramen noodle pack, cook according to directions on packet
Water

Directions: Boil a pot of water. Add the noodles, and boil for 3mins, reduce heat, dish out noodles to set aside. Add mushrooms and woodear mushrooms to cook in the simmering water for about 5mins, then dish out and set aside with the noodles. In the same pot of water, add in the instant broth seasoning, and allow it to come to boil. Once it boils, turn off the heat. Top the noodles with cooked vegetables, chickpeas, tomatoes and egg. Before serving, ladle the piping hot broth over the noodles and vegetables.


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