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Spring veggies are the star of this bright, flavorful ramen primavera. Try cooking it up for an easy and delicious way to eat the rainbow!

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  • 2 packages of Maruchan Chicken Flavor Ramen
  • 2 tbsp olive oil
  • 1 shallot, diced
  • 1 cup red bell pepper, thinly sliced
  • 1 cup snap peas
  • 1 1/2 cups asparagus, bias cut
  • 1 cup cherry tomatoes, halved
  • Juice of ½ lemon
  • 1 tsp lemon zest
  • 1/2 cup grated parmesan cheese
  • Parsley and basil, to garnish
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Gather Ingredients

Prepare Noodles

Cook Maruchan Chicken Flavor Ramen in 4 cups of boiling water for 3 minutes, stirring occasionally, then turn off the heat. Add the contents of the seasoning packet and stir well for 1 minute until the seasoning is fully dissolved.

Sauté Vegetables

Heat a large skillet to medium heat and add olive oil, shallot, red pepper, asparagus and snap peas. Sauté until tender.

Add Ingredients

Add ¼ cup of ramen broth to the sauteed vegetables and bring to a simmer. Add cherry tomatoes, lemon juice and lemon zest. Add the noodles and toss to combine.

Divide and Serve

Divide the noodles into bowls and top with parmesan cheese and fresh basil and parsley. Enjoy!