Ramen Noodle Stir Fry
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.
Servings 3 people
Calories 548kcal
Ingredients
for the sauce:
- 1 tablespoon rice vinegar
- 1 tablespoon toasted sesame oil
- 2 tablespoons soy sauce
- 2 teaspoons hoisin sauce
- 1 teaspoon brown sugar
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
for the ramen noodle stir fry:
- 9 ounces ramen noodles , about 3 packs (discard the flavor packet)
- 1 tablespoon peanut oil (or other high-heat oil)
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 4 ounces shiitake mushrooms , stems removed, sliced
- 1 small head of broccoli , cut into florets and sliced julienne
- 1/2 red bell pepper , sliced julienne
- 1 egg , lightly scrambled (optional)
- 2 scallions , sliced
- 1 heaping 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.
Nutrition
Calories: 548kcal