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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 dish does look worth all that vegetable cutting/slicing!!!

  2. Looks yummy, recipe saved for when I have more vegetables in the garden 🙂 Have a great week Diane

  3. 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!

  4. 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.

  5. 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…

  6. Love a good veggie-full noodle bowl! Can’t go wrong!

  7. 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