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