Ramen Stir Fry
Enjoy a hearty, healthy meal made from scratch with this Ramen Stir Fry recipe. Loaded with vegetables, such as cabbage, bell peppers, and mushrooms, it tastes good and is even better for you!
Servings 3 Servings
Ingredients
- 2 packages of ramen noodles about 6-7 oz
- 1 cup shimeji or shiitake mushrooms rinsed and dried with a paper towel
- 1 cup cabbage I used bok choy
- 2 teaspoons cooking oil or sesame oil
- 1 cup bell peppers sliced medium thin
- 1 heaping teaspoon of fresh garlic minced or paste
- 1 cup snow peas or edamame
- 1 cup carrot matchsticks
- ½ teaspoon ginger root grated
Sauce
- ¼ cup teriyaki sauce thick kind
- ¼ cup water
- 1 teaspoon sesame oil
- ¼ teaspoon dark soy sauce
- ¼ teaspoon red pepper flakes
Instructions
- In a small bowl whisk the sauce ingredients until combined. The sauce will separate a little due to the sesame oil but it is fine, whisk until most of it is combined. Set aside.
- In a medium pot heat up about 4 cups of water and once simmering, add in the ramen. Remove from heat and let the noodles soften for about 3 minutes. Rinse and drain, leaving about 1 cup of noodle water for later.
- Meanwhile, heat some cooking oil over medium-high heat in a wok pan or large nonstick skillet. Once the oil is very hot and sizzling, stir-fry the veggies for 3-4 minutes except for garlic and ginger. Add these after 3 minutes and flash fry for 30 seconds until these aromatics become fragrant.
- Lower the heat and pour in the sauce. Stir until veggies are coated and the sauce has thickened slightly. Stir in noodles and mix to combine. If needed add more ramen cooking water.
- Serve right away with freshly sliced scallions, sesame seeds, and more red chili flakes.