Lighter Lobster Ramen with Extra Vegetables
A lighter take on lobster ramen, packed with colorful vegetables and tender lobster in a savory, chili-garlic broth.
Follow the steps below to cook the desired recipe
1. Thinly slice the garlic, chili, bell pepper, carrot, and green onions. Tear the mushrooms into bite-sized pieces and slice the cooked lobster.
2. Bring a large pot of water to a boil. Cook the ramen according to the package directions until just tender, then drain and set aside.
3. Heat the sesame oil in a large pot over medium heat. Add the garlic and chili and cook for about 30 seconds, stirring until fragrant.
4. Add the bell pepper, carrot, and oyster mushrooms. Cook for 3–4 minutes, stirring occasionally, until the vegetables begin to soften.
5. Pour in the vegetable broth and soy sauce. Bring to a boil, then reduce the heat and simmer for 6–8 minutes, until the carrot is tender but still has some bite.
6. Stir in the spinach and cook just until wilted, about 1 minute. Add the lime juice and taste the broth, adjusting seasoning if needed.
7. Add the cooked lobster to the broth and warm gently for 1–2 minutes; avoid boiling so the meat stays tender.
8. Divide the noodles among four bowls. Ladle the hot broth and vegetables over them, distribute the lobster between the bowls, and finish with sliced green onions.
160 g dried ramen noodles
3 cloves garlic cloves, thinly sliced
1 red chili pepper, thinly sliced
150 g bell pepper, thinly sliced
150 g oyster mushrooms, torn into bite-sized pieces
150 g carrot, thinly sliced
100 g baby spinach
900 ml low-sodium vegetable broth
1 tbsp reduced-sodium soy sauce
200 g cooked lobster meat, cut into bite-sized pieces
1 tsp sesame oil
2 green onions, thinly sliced
1 tsp lime juice
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