Ramen Stir-fry with Sesame, Shiitake, & Ginger
3.84 Ratings
skylinetothesea
- Serves
- 2-3
Growing up, we always had ramen--real ramen noodle soup, not the Maruchan cellophane packet ramen. But in college while budgets were tight, I became acquainted with the infamous packeted noodles. Here's one way I liked to jazz it up a bit!
Ingredients
- 2 packet Ramen Noodles
- 2 tablespoon Canola Oil
- 1/2 tablespoon Fresh Ginger, grated
- 2 Garlic Cloves
- 2 tablespoon Sesame Oil
- 2 tablespoon Soy Sauce
- 2 tablespoon Rice Vinegar
- 1 cup Broccoli stems, julienned thin
- 1 cup Carrots, julienned thin
- 1 cup Red Cabbage, chopped
- 2 cup Shiitake Mushrooms, sliced
- 1 cup Medium Firm Tofu, cubed & drained
- Chili Oil to taste
Featured Video
Directions
- Step 1
In separate pot, boil water and add Ramen noodles. Cook for 3 min. Drain.
- Step 2
Heat Wok with Canola Oil. Add Ginger and Garlic. Saute for a couple minutes.
- Step 3
While ginger and garlic cook, whisk sesame oil, soy sauce, and vinegar, set sauce aside.
- Step 4
Add veggies & mushrooms to wok. Toss for a couple minutes. Add tofu and toss.
- Step 5
Add cooked noodles to wok. Toss together with veggies and tofu. Pour sauce over. Combine well. Add Chili Oil to taste. Chow it. :)