A veggie packed meal that can use up those ramen packets in the back of your pantry! Stir fry them up with this sauce and you’ll have a great dinner.

This ramen stir fry is a new take on instant noodles. More than just a flavor pack, you will actually feel good about eating this ramen because it has so many vegetables.

Tips for this recipe:

• Don’t fully boil the noodles when you begin making this meal because the noodles will cook further in the sauce. Boil them until they start to separate but not much more!
• Once you add all the vegetables in, you can cook them until your desired doneness! If you like your vegetables to still have a crunch, don’t over cook them! Like the noodles, you’ll continue to cook everything when the sauce is added for a few minutes.

Recipe:

Ramen Stir Fry

For the original recipe click here.

Ingredients:

2 packages of dried ramen noodles

2 tablespoons neutral oil

1 heaping tablespoon minced ginger

2 minced cloves garlic

2 chopped green onions

2 peeled and sliced carrots

1/2 head of broccoli

1/2 red pepper

1/2 zucchini

1/4 cup and 2 tablespoons vegetable stock

3 tablespoons soy sauce

1 1/2 tablespoons molasses

1 tablespoon sriracha

1 1/2 teaspoon cornstarch

Instructions:

1. Boil ramen noodles until the noodles separate but are still chewy (1 – 2 minutes). Make sure that the noodles are slightly under cooked as they will continue to cook in the sauce. Drain and rinse noodles with cold water until cool to the touch. Set aside.
2. Combine soy sauce, molasses, sriracha, and cornstarch in a bowl.
3. Chop all vegetables and heat oil in a pan over medium high heat. Add ginger, garlic, and green onions. Fry and stir constantly until fragrant (10 – 15 seconds).
4. Add carrots and broccoli. Stir until beginning to soften. Add red pepper and zucchini and stir until all veggies are crisp-tender.
5. Add noodles to pan and pour in sauce. Simmer and stir until sauce is thickened and covers noodles and vegetables.

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