For dinner the other night I was craving something that is bad. I mean really bad. Ramen noodles. Baaaaaad. So I took out the packets and made the sauce and pretended that the yummy noodles I and the girls were shoveling in our mouths was super healthy 🙂
Vegetable Ramen Noodle Stir Fry
sauce:
1 tablespoon rice vinegar
1 tablespoon sesame oil
2 tablespoons soy sauce
2 teaspoons hoisin sauce
1 teaspoon brown sugar
1 clove garlic, minced
1 teaspoon ginger, minced
stir fry:
3 packs ramen noodles, discard the flavor packet
1 tablespoon peanut oil
2 cloves garlic, minced
1 teaspoon ginger, minced
4 ounces shiitake mushrooms, sliced
1 small head of broccoli, cut into florets
1 carrot, peeled and sliced thinly
1/2 red bell pepper, sliced
2 eggs, lightly scrambled
4 chives, sliced
1/4 cup cilantro, minced
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. I always do 3 minutes, it just works 🙂
Heat the oil in a large skillet over medium-high heat until shimmering. Add the garlic, ginger, mushrooms, broccoli, and peppers, and saute for about a minute.
Add the scrambled egg and stir until it’s mostly set up. Mix in with the vegetables.
Add the noodles.
Drizzle the sauce over the stir fry, plus a big pinch of cilantro, and mix well.
Garnish with scallions and more cilantro before serving.
I totally forgot the cilantro!!!! Seriously? Yeah, so this was good but the cilantro would have made it great, and maybe a few cashews and peas. Yes it needs 1/2 cup of frozen peas. It kinda tasted like fried rice so you need peas 🙂
