Vegetable Ramen Noodle Stir-Fry
Kim Kushner's recipe for pan-fried ramen noodles with vegetables and a soy-garlic sauce.
Ingredients
Soy-Garlic Sauce
- ½ cup soy sauce
- 3 tbsp rice vinegar
- 3 tbsp mirin see note
- 1 tbsp brown sugar or coconut sugar
- 1 tbsp grated ginger
- 1 tbsp toasted sesame oil
Stir-Fry
- 1 9 ½ -oz package ramen wheat noodles
- 2 tbsp neutral oil such as avocado oil, vegetable oil or rice bran oil
- 1 yellow onion thinly sliced
- 1 clove garlic minced
- 1 jalapeño or cayenne pepper seeded, deveined and thinly sliced (optional)
- 3 carrots julienned
- 1 head broccoli cut into florets
- 1 cup snow peas trimmed
- 1 bunch scallions trimmed and finely chopped
- kosher salt and freshly ground black pepper
- ¼ cup crushed roasted and salted peanuts plus extra to serve
- chili oil to serve
Instructions
Soy-Garlic Sauce
- In a small saucepan, combine all ingredients except sesame oil and mix well. Cook over medium heat for 7 minutes, stirring continuously, until the sugar dissolves and the mixture comes to a slow simmer. Remove from heat, then stir in sesame oil. Set aside to cool.
Vegetable Ramen
- Cook ramen noodles according to package directions. Drain, then set aside.
- Heat oil in a large nonstick skillet over medium-high heat. Add onion, garlic and jalapeño (or cayenne), if using, and sauté for 5 to 7 minutes, until browned. Add carrots, broccoli, snow peas and scallions and sauté for another 7 minutes.
- Add ramen noodles to the skillet and stir into the vegetables. Season with salt and pepper. Pour the soy-garlic sauce over the ramen and vegetables and toss well. Cook for 5 minutes.
- Transfer to a serving platter, top with crushed peanuts, and serve immediately with extra peanuts and chili oil on the side.
Notes
Mirin is a sweet rice wine with a syrupy texture. Used in Japanese cooking, it adds depth and richness to a dish.