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Monday, August 5, 2019

Easy One Pot Ramen | Cooking in an RV!


Cooking in an RV is much more difficult than cooking in a regular kitchen - even our tiny apartment kitchen we had before! But with a little practice, we’ve learned how to make some delicious recipes with minimal cleanup.


I used to make a mess in the kitchen every time I made a meal, using multiple pots and pans, tiny prep bowls and various favorite knives for chopping, paring, slicingand dicing. There was a colander for draining noodles and one for rinsing vegetables. You get the picture. My delicious dinners came at a price: Lots and lots of dishes, which I had no wish to clean after expellingall of my culinary energies!


When we first moved into the RV, I got rid of half of my kitchen supplies. And then after about a week, I got rid of another half! I now own one pot, a wok and a few frying pans. In the interest of saving space, dish water and precious grey tank space, I’ve been experimenting with one-pot meals. This ramen is by far our favorite, and can be tailored to your own taste! You can make this vegetarian by leaving out the fish sauce, or make it low carb / keto friendly by using shiritake noodles and adding whatever meat you like!


Now, I must confess, I’m not a cook who uses measuring spoons or measuring cups, so these increments are approximate. I like to add a dash here, a dollop there, and taste things as I go instead of following an exact recipe. I also don’t want to dirty up all those extra dishes. Yet another reason to toss those measuring spoons and cups back into the drawer until something comes along that requires that kind of exactness... such as baking!



1 box organic ramen noodles
2 boxes vegetable broth
1 container mushrooms
1 bunch green onions
3 baby bok choy


Sauces (Use more or less for taste):
1 Tbsp chili garlic sauce
1 tsp Thai curry paste
2 Tbsp Thai fish sauce
3 Tbsp soy sauce
3 Tbsp sesame oil


Bring a large pot to medium-high. Chop and sauté mushrooms in 2 Tbsp sesame oil until soft, about 6 minutes. Add remaining vegetables, reserving 3 Tbsp green onion for garnish. Sauté vegetables for a few minutes until wilting, then add in vegetable broth to top of pot, leaving room for noodles, which will be added later.

Add in all sauces, tasting broth as it builds in flavor. Tweak until the flavor suits your tastebuds! Simmer soup over medium heat until vegetables are al dente (soft, but just a little crunch left). Do another taste test, tweak if needed, then add in your ramen noodles. Theylll only take 3 or 4 minutes to cook, so keep a close eye on them by stirring. You don’t want soggy noodles!

We like to serve this in a wide bowl and eat with Chinese soup spoons and chop sticks!


RV Foodie Tips

You can add any vegetables or meats that you enjoy! Try it with mini bell peppers, cabbage, kale, broccoli, cauliflower, green beans, sprouts, eggs, shrimp, kielbasa sausage, pork, chicken or - as in the photo above - leftover grilled beef ribs! My mom makes an amazing meaty version of this with a homemade bone broth to die for! But that’s anothe recipe for a later post!

Make it Vegan:
Leave out the fish sauce and be sure that your curry paste is also free of animal products!

Make it Gluten Free:
Use rice noodles, and substitute the soy sauce for Tamari sauce!

Make it Low Carb / Keto:
Use shirataki noodles, zucchini noodles, or even spaghetti squash to lower the carb count. There are also some great noodles made from legumes that will be lower in carbohydrates!

We truly hope you enjoy this one pot ramen as much as we do!

Happy eating!


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