Ramen Noodle Stir Fry

A quick and easy Ramen Stir Fry with fresh vegetables and a six ingredient spicy sweet Asian sauce. It is always a huge hit with family and friends and on the table in less than twenty minutes.

Course main meal/side dish

Cuisine Asian

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Prep Time 10

Cook Time 10

Servings servings

Calories 70kcal

Author Beth Pierce

Ingredients

Garlic Ginger Sauce

¼ cup low sodium soy sauce
¼ cup water
3 cloves garlic, minced
1 tablespoon freshly grated ginger
2 tablespoons brown sugar
1 tablespoon rice vinegar
1 teaspoon sesame oil
½ teaspoon red pepper flakes

Ramen Stir Fry

4 packets ramen noodles seasoning packet discarded
1 tablespoon canola oil or olive oil
2 carrots julienned
1 red pepper julienned
¾ cup chopped broccoli
2 green onions chopped

Instructions

In a small bowl, whisk together soy sauce, water, garlic, ginger, brown sugar, rice vinegar, sesame oil, and crushed red pepper.
Bring a large pot of water to boil. Cook your ramen noodles in boiling water for 3 minutes and drain well.
Heat the oil in a large pan over medium high heat and cook the carrots, red peppers and broccoli until crisp tender. Add the sauce and stir to coat the vegetables. Add the ramen and stir to coat cooking for 1-2 minutes. Top with chopped green onions and serve.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave at reduced power for short intervals.

Nutrition