Fast, flavorful stir-fry with instant ramen noodles, crisp vegetables, and a savory sauce, ready in 20 minutes.
# Components:
→ Noodles
01 - 2 packs instant ramen noodles (seasoning packets discarded)
→ Vegetables
02 - 2 cups frozen mixed vegetables (broccoli, carrots, snap peas)
03 - 2 green onions, sliced
→ Sauce
04 - 3 tablespoons soy sauce (tamari for gluten-free option)
05 - 1 tablespoon sesame oil
06 - 1 tablespoon oyster sauce or vegetarian oyster sauce
07 - 1 teaspoon rice vinegar
08 - 1 teaspoon honey or maple syrup
09 - 1 clove garlic, minced
10 - 1 teaspoon fresh ginger, grated
11 - ½ teaspoon chili flakes (optional)
→ Garnish
12 - 1 tablespoon toasted sesame seeds
13 - Additional sliced green onions
# Directions:
01 - Boil ramen noodles for 2 to 3 minutes until just tender. Drain and set aside.
02 - Heat sesame oil in a large skillet or wok over medium-high heat. Add minced garlic and grated ginger; cook for 30 seconds until fragrant.
03 - Add frozen mixed vegetables to the skillet. Stir-fry for 4 to 5 minutes until heated through and slightly crisp.
04 - Whisk soy sauce, oyster sauce, rice vinegar, and honey or maple syrup in a small bowl.
05 - Add cooked noodles to the skillet with vegetables. Pour sauce over and toss to combine. Stir-fry for 2 minutes until coated and warmed through.
06 - Remove skillet from heat. Sprinkle with toasted sesame seeds and extra green onions. Serve immediately.
