End of Summer Veggie Ramen

Veggie Ramen

End of Summer Veggie Ramen

Summer is now over and fall is in full swing, the grocery store’s produce is becoming slim pickings for the midwest. So after a quick trip to your farmer’s market and buying up the rest of their zucchini squash, bell peppers and mushrooms. It is time to put those veggies to good use with this staple.

In a frying pan add:

  • 1 cup sliced or diced zucchini squash
  • 1 cup chopped baby bella mushrooms
  • 1 cup diced Onion
  • 1 cup diced peppers (red, green, orange or yellow)
  • 1 tsp chopped garlic
  • 1 tbsp extra virgin olive oil (we recommend Zoe Organic Extra Virgin Olive Oil)

End of Summer Veggie Ramen Recipe

Fry up the veggies over medium heat, do not over cook, but just enough to to where they start to turn golden brown or right before.

In a saucepan bring lightly salted water to a boil

After 2-3 minutes turn off the stove and let the noodles cool down for about 5 minutes.

Veggie Ramen

This dish goes great with a side of oyster crackers and black tea.


Enjoy the fruits of the Summer garden by picking up something fresh from the grocery store or farmer’s market. Delish zucchini squash, bell peppers and mushrooms.


For other great Ramen Noodle Recipes, check out : Prison Ramen: Recipes and Stories from Behind Bars