Vegetable Ramen Stir Fry

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adapted from Life Made Simple

Yield: 4-6 servings
  • 3 tbsp. vegetable oil
  • 8 oz mushrooms, sliced
  • 4 cloves garlic, minced
  • 1 red bell pepper, julienned
  • 1 medium carrot, julienned
  • ½ yellow onion, thinly sliced
  • 2 packages instant noodles (ramen or yakisoba)
  • ½ small cabbage, chopped
  • 1 cup canned bean sprouts
  • 1 tbsp. white wine
  • 3 tbsp. soy sauce
  • 1 tbsp. oyster sauce
  • 1 tsp. brown sugar
  • 1½ tsp. sesame oil
  • ¼ tsp. black pepper
  1. Bring a large pot of water to a boil.
  2. Meanwhile, in a large skillet set over medium-high heat, add the oil. When the oil is hot, add the mushrooms and cook for 2-3 minutes, then add the garlic, bell pepper, carrot and onion. Saute for 5 minutes.
  3. Place the noodles in the boiling water, cook for a few minutes, they do not need to be fully cooked. Drain and set aside.
  4. Add the cabbage and sprouts and saute for 2 minutes, then pour in the wine.
  5. In a small mixing bowl whisk together the soy sauce, oyster sauce, brown sugar, sesame and black pepper. Add the noodles. Pour the sauce into the skillet, toss together and cook for an additional minute or two. Serve hot, garnish with sesame seeds if desired.
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