The comfort food from our college years gets an all-grown-up treatment with a fresh vegetable ramen noodle stir fry and a quick homemade sauce. Don't hesitate to customize with your favorite veggies - it's all good! One of my favorite ramen noodle recipes.
9ouncesramen noodles, about 3 packs (discard the flavor packet)
1tablespoonpeanut oil(or other high-heat oil)
1teaspoonminced garlic
1teaspoonminced ginger
4ouncesshiitake mushrooms, stems removed, sliced
1small head of broccoli, cut into florets and sliced julienne
1/2red bell pepper, sliced julienne
1egg, lightly scrambled (optional)
2scallions, sliced
1heaping tablespoon minced cilantro
Instructions
Whisk the sauce ingredients together in a bowl and set aside.
Bring a medium pot of water to boil over high heat, and cook the noodles according to package directions.
Meanwhile, heat the oil in a large skillet or wok over medium-high heat until shimmering. Add the garlic, ginger, mushrooms, broccoli, and peppers, and saute for about a minute.
Add the scrambled egg, if using, and stir until it's mostly set up. Mix in with the vegetables.
Add the noodles, and, if desired, use scissors to snip the long strands into more fork-manageable lengths. Drizzle the sauce over the stir fry, plus a big pinch of cilantro, and mix well.
Garnish with scallions and more cilantro before serving.