Name: Ramen Vegetable Stir Fry
Prep time: 45 min
Cook time: 15 min
Total time: 1 h
Cuisine: Asian
Ingredients: 2 3-ounce packages Ramen noodles (discard seasoning packets); 1 cup vegetable broth; 1/3 cup soy sauce; 1 ½ teaspoons dark soy sauce; 2 tablespoons maple syrup; 2 tablespoons rice vinegar; 1 teaspoon chili garlic sauce (more if you like it spicy); 1 tablespoon sesame oil; ¼ teaspoon white pepper; 3 tablespoons corn starch; 2 tablespoons peanut oil, divided; 4 ounces button mushrooms, sliced; 1 tablespoon fresh garlic, minced; 1 bunch scallions, tops and bottoms, sliced; ½ red bell pepper, sliced into thin matchstick slivers; ½ yellow bell pepper, sliced into thin matchstick slivers; 1 medium carrot, peeled and cut into thin matchstick slivers; 1 cup broccoli florets; 1 cup shelled edamame (frozen edamame is fine to use); Canned sliced water chestnuts, drained; Canned baby corn, drained; Canned bean sprouts, drained (or fresh)

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Ramen Vegetable Stir Fry

Ramen Vegetable Stir Fry combines a wonderful combination of sauteed vegetables with ramen noodles – all tossed in a super flavorful sauce.

Yield: 4 servings 1x

Prep: 45 minutesCook: 15 minutesTotal: 1 hour

Scale:

Ingredients

2 3-ounce packages Ramen noodles (discard seasoning packets)

Sauce

1 cup vegetable broth

1/3 cup soy sauce

1 1/2 teaspoons dark soy sauce

2 tablespoons maple syrup

2 tablespoons rice vinegar

1 teaspoon chili garlic sauce (more if you like it spicy)

1 tablespoon sesame oil

1/4 teaspoon white pepper

3 tablespoons corn starch

Vegetables

2 tablespoons peanut oil, divided

4 ounces button mushrooms, sliced

1 tablespoon fresh garlic, minced

1 bunch scallions, tops and bottoms, sliced

1/2 red bell pepper, sliced into thin matchstick slivers

1/2 yellow bell pepper, sliced into thin matchstick slivers

1 medium carrot, peeled and cut into thin matchstick slivers

1 cup broccoli florets

1 cup shelled edamame (frozen edamame is fine to use)

Optional

Canned sliced water chestnuts, drained

Canned baby corn, drained

Canned bean sprouts, drained (or fresh)

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Instructions

Heat a wok over high heat with four cups of water. Once boiling, add dry ramen noodles and cook just until they start to soften and are no longer stuck together.
Immediately drain and pour into a bowl with ice water to stop the cooking. Drain again and set aside.
Mix all sauce ingredients in a bowl with a whisk. Set it aside.
Heat the wok back up over high and add one tablespoon of peanut oil then add mushrooms and cook until they give up liquid and start to brown, about 4-5 minutes.
Add the rest of the oil along with garlic, scallions, both bell peppers, carrots and broccoli and toss and stir fry until cooked but still a little crunchy, about 2-3 minutes.
Add edamame along with the drained noodles and the sauce (whisk the sauce once more before adding). Toss to combine.
If adding canned baby corn, canned water chestnuts or canned bean sprouts, drain and add those now, then toss to heat the mixture through.
Serve immediately.

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Cuisine: Asian Method: stir fry

Find it online: https://www.afamilyfeast.com/ramen-vegetable-stir-fry/