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Ramen Stir-Fry
This ramen stir-fry is perfect for using up veggies that you have in your refrigerator. The total amount should be about 4 cups of vegetables that you can mix and match each time you make the recipe. For a heartier dish, add leftover chicken or beef. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Ingredients
- 2 packages (3 ounces each) ramen noodles
- 2 teaspoons cornstarch
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons hoisin sauce
- 1 teaspoon minced gingerroot
- 1 teaspoon minced garlic
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons sesame oil
- 1 cup fresh broccoli florets
- 1 cup fresh sugar snap peas
- 1 medium carrot, cut into matchsticks
- 1 medium sweet red pepper, julienned
- Optional: Sesame seeds and green onions
Directions
- 1. Discard ramen noodle seasoning packets or save for another use. Cook noodles according to package directions.
- 2. Meanwhile, in a small bowl, combine cornstarch, soy sauce, vinegar, hoisin sauce, ginger, garlic, salt and pepper until blended; set aside.
- 3. In a large skillet, heat oil over medium-high heat. Add vegetables; cook and stir until crisp-tender, 5-7 minutes.
- 4. Stir soy sauce mixture and add to pan. Bring to a boil; cook and stir until thickened, 1-2 minutes. Drain noodles; stir into vegetable mixture. If desired, garnish with sesame seeds and green onions.
Nutrition Facts
1-1/4 cups: 332 calories, 14g fat (5g saturated fat), 0 cholesterol, 1257mg sodium, 41g carbohydrate (8g sugars, 3g fiber), 8g protein.
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