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Vegetable Ramen Stir Fry

Vegetable Ramen Stir Fry

I was craving some Asian food for dinner, so I went online to search for some inspiration. I found just a recipe for vegetable ramen stir fry at Life Made Simple that looked terrific. Cutting the fresh veggies took a little more time but I think it’s worth the effort. This ramen stir fry was a HUGE hit with my kids and they gobbled up every bite in their bowl, including the veggies! My son actually had two helpings. I love that.

Vegetable Ramen Stir Fry

How to Make a Vegetable Ramen Stir Fry

In a small mixing bowl whisk together the soy sauce, oyster sauce, brown sugar, sesame oil, and freshly cracked black pepper, to taste.

Heat a pot of water over high heat. Place the noodles in the pot of boiling water, cook for 1 minute to loosen them. Drain and set aside.

Heat the oil in a large skillet over medium-high heat. When the oil is hot, add the mushrooms and cook for 2-3 minutes, stirring occasionally. Add the onion, bell pepper, and carrot. Saute for 2-3 minutes, stirring occasionally. Add the minced garlic, stirring constantly, for 1 minute. Add the cabbage, snow peas, green onions and saute for 2 minutes.

Add the drained noodles to the veggie stir fry. Pour the sauce into the skillet, toss together until evenly coated. Cook 2 minutes, stirring occasionally. Sprinkle the top with toasted sesame seeds. Serve immediately. Enjoy.

Vegetable Ramen Stir Fry

 

Vegetable Ramen Stir Fry

 

Yield: 4  

Total Time: 15 minutes +/-

Ingredients:

Sauce:

3 tbsp soy sauce
1 tbsp oyster sauce
2 tsp sesame oil
1 tsp brown sugar
1/4 tsp freshly cracked black pepper

Stir Fry:

2 packages of yakisoba stir fry noodles, discard seasoning packets
2 tbsp vegetable oil
4 oz shiitake mushroom caps, stems removed, sliced
1/2 sweet yellow onion, sliced thinly
1 red bell pepper, julienned
1 large carrot, julienned
4 cloves of garlic, minced
2 cups napa cabbage, chopped
1 cup snow peas, halved
3 green onions, chopped

Directions:

In a small mixing bowl whisk together the soy sauce, oyster sauce, brown sugar, sesame oil, and freshly cracked black pepper, to taste.

Heat a pot of water over high heat. Place the noodles in the pot of boiling water, cook for 1 minute to loosen them. Drain and set aside.

Heat the oil in a large skillet over medium-high heat. When the oil is hot, add the mushrooms and cook for 2-3 minutes, stirring occasionally. Add the onion, bell pepper, and carrot. Saute for 2-3 minutes, stirring occasionally. Add the minced garlic, stirring constantly, for 1 minute. Add the cabbage, snow peas, green onions and saute for 2 minutes.

Add the drained noodles to the veggie stir fry. Pour the sauce into the skillet, toss together until evenly coated. Cook 2 minutes, stirring occasionally. Sprinkle the top with toasted sesame seeds. Serve immediately. Enjoy.

 

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Life Made Simple

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11 Comments

  1. This looks really good, in the recipe it says to stir in the wine, but I don’t see it listed in the ingredients. How much wine and what type of wine? Thanks

    1. Cathy,

      Oops! The original recipe added a little wine but I decided against it. I forgot to remove it from the instructions while typing it. Thanks for letting me know! I have corrected the recipe.

      Cheers,
      Pam

    2. Thanks Pam, glad it doesn’t need the wine, I never seem to have the right type of wine for recipes. Will definitely give this a try!

  2. The art of Asian food is also in the presentation, so cutting the vegetables is important as you noted. The dish looks delicious and I can see that it would appeal to the children.

  3. Gobble, gobble, lol…I LOVE it when the whole family enjoys a new dish, Pam. Two helpings are always a good sign especially where veggies are involved.

    I’d be tempted to go for seconds myself, it looks so yummy!!!

    Thanks so much for sharing, Pam…

  4. Just took this off of the stove. It looks and tastes amazing. Worth every second of cutting up vegies. My now favorite stir-fry recipe.
    Thanks for the recipe!
    Linda in Keno, Oregon