This glowed up bowl of instant ramen will have you feeling great after you eat it! Adding Brussels sprouts to your noodles is a great way to sneak veggies into your diet. We took our Vegetarian Vegetable ramen cup made with organic noodles and added soft-boiled egg, onions, and Brussels sprouts.
We think steamed noodles are better than fried, and that's why at Mike's Mighty Good, we steam our organic noodles in small batches every day. Eating healthier isn't so bad when it's in in the form of ramen.
While brussel sprouts sometimes get a bad rap, if cooked correctly, we think they're quite delicious. Cooking until soft on the inside and a little crispy on the exterior is key. We recommend roasting them in the oven or air fryer to get extra crispy, or searing them in a pan until brown like in this recipe.
Brussels Sprout Ramen Bowl
This glowed up bowl of instant ramen will have you feeling great after you eat it! Adding brussels sprouts to your cup noodles is a great way to sneak veggies into your diet. We took our Vegetarian Vegetable cup ramen made with organic noodles and added soft-boiled egg, onions, and brussels sprouts.
1 package Mike's Mighty Good Vegetarian Vegetable Ramen Cup
1/4 cup chopped green onion
1/4 cup chopped red onions
4-5 brussels sprouts
1 tsp sesame seeds
1 tbsp sesame oil
Prep veggies by quartering the Brussels sprouts and dicing the red onion and garlic.
Bring water to a boil and boil the egg on medium for 6.5 minutes. Then run under cool water and cut the egg in half.
Cook the Vegetarian Vegetable Ramen cup according to package instructions.
Heat the sesame oil on medium in a pan. Cook the Brussels sprouts, red onion and garlic together until vegetables begin to brown.
Assemble your bowl starting with the ramen and topping with the Brussels sprout mixture, the egg halves, green onions and sesame seeds.