Who doesn't love ramen? I like to incorporate a vegetarian meal here and there. This is a great way to use up leftover vegetables in the fridge!
For the sauce:
2 tablespoon rice vinegar
2 tablespoon sesame oil
4 tablespoons soy sauce
1 tablespoon hoisin sauce
2 teaspoon brown sugar
2 teaspoon garlic powder
2 teaspoon ground ginger
For the ramen noodle stir fry:
5 packs of ramen noodles (discard the flavor packets)
2 tablespoon olive oil
1 clove garlic, minced
1 teaspoon ground ginger
3.5 ounces shiitake mushrooms, sliced
1 small head of broccoli, cut into florets
1 cup shredded carrots
1 tablespoon minced cilantro
Whisk all of the sauce ingredients together in a bowl until well combined. Set aside.
Bring a large pot of water to boil over high heat, and cook the ramen according to the directions on the package.
Heat the olive oil in a large skillet over medium-high heat. Add the minced garlic, ground ginger, mushrooms, broccoli, and carrots, and saute for 4-6 minutes.
Drain the ramen and add the noodles to the skillet. Add the sauce & cilantro to the skillet. Mix well and cook for 1-2 minutes to warm sauce.
The Rustic Willow http://therusticwillow.com/ramen-vegetable-stir-fry/