Author Notes: Growing up, we always had ramen–real ramen noodle soup, not the Maruchan cellophane packet ramen. But in college while budgets were tight, I became acquainted with the infamous packeted noodles. Here’s one way I liked to jazz it up a bit! —skylinetothesea
Serves: 2-3
Ingredients
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2
packets Ramen Noodles
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2
tablespoons Canola Oil
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1/2
tablespoon Fresh Ginger, grated
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2
Garlic Cloves
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2
tablespoons Sesame Oil
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2
tablespoons Soy Sauce
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2
tablespoons Rice Vinegar
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1
cup Broccoli stems, julienned thin
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1
cup Carrots, julienned thin
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1
cup Red Cabbage, chopped
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2
cups Shiitake Mushrooms, sliced
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1
cup Medium Firm Tofu, cubed & drained
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Chili Oil to taste
Directions
- In separate pot, boil water and add Ramen noodles. Cook for 3 min. Drain.
- Heat Wok with Canola Oil. Add Ginger and Garlic. Saute for a couple minutes.
- While ginger and garlic cook, whisk sesame oil, soy sauce, and vinegar, set sauce aside.
- Add veggies & mushrooms to wok. Toss for a couple minutes. Add tofu and toss.
- Add cooked noodles to wok. Toss together with veggies and tofu. Pour sauce over. Combine well. Add Chili Oil to taste. Chow it. 🙂
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