Ramen Noodle Stir Fry
Easy and delicious ramen noodle stir fry cooked in a simple and delicious homemade stir fry sauce.
Ingredients
For the Stir Fry
- 3-4 blocks of ramen noodles flavor packets discarded *see notes below
- 5 oz golden oak shitake mushrooms
- 8 oz sugar snap peas
- 1 green bell pepper sliced
- 1 1/2 cups carrots sliced into strips (around 3 - 4 medium carrots)
- 1 small bunch of green onions diced
- 1/8 cup fresh ginger finely diced or minced
- 1/4 cup fresh garlic finely diced or minced
For the Stir Fry Sauce
- One batch of 3 ingredient stir fry sauce
Instructions
- To a large nonstick skillet or jumbo cooker, add the mushrooms, bell pepper, carrots, green onion, ginger, and garlic
- Add 2 tablespoons of sesame oil
- Cook the vegetables over medium high heat for around 20 - 25 minutes, until vegetables are cooked but not mushy. Add more sesame oil if necessary to avoid sticking (I added an additional tablespoon half way through cooking)
- Boil the water for your ramen noodles
- In the last five minutes, add in the sugar snap peas
- Once sugar snap peas go in, you should be adding your ramen noodles to the boiling water. Follow package instructions to cook, most only take 2 - 4 minutes
- Make a batch of the stir fry sauce and have it ready to use
- Once ramen noodles noodles are cooked, drain them and add to the vegetables in the skillet
- Pour on the stir fry sauce and cook 1 - 3 minutes, until everything is coated in sauce
- Serve and enjoy!
Notes
YIELD: 5 SERVING SIZE: 1
Amount Per Serving: CALORIES: 588 TOTAL FAT: 22g SATURATED FAT: 7g TRANS FAT: 0g UNSATURATED FAT: 14g CHOLESTEROL: 0mg SODIUM: 1486mg CARBOHYDRATES: 84g FIBER: 9g SUGAR: 6g PROTEIN: 13g