Ramen Noodle Stir Fry
An easy vegetarian ramen noodle stir fry you can whip up for a quick and tasty weeknight meal.
Servings: 3
Ingredients
For the Stir Fry Sauce
- 3 tbsp soy sauce or tamari low-sodium, if desired (45 mL)
- 1 tbsp water 15 mL
- 2 tsp vegetarian oyster sauce 10 mL
- 2 tsp rice vinegar 10 mL
- 1 tsp sugar or maple syrup 5 g
- 1 tsp sesame oil 5 mL
- 1 tsp chili garlic sauce 5 g, like sambal oelek
For the Ramen Stir Fry
- 2 100 g packages instant ramen noodles
- 1 tbsp oil 15 mL
- 1/2 cup thinly sliced green onions 30 g
- 3 cloves garlic minced or grated (15 g)
- 4 cups coleslaw cabbage mix about 350 g
- 1 tbsp sesame seeds optional for topping
Instructions
- Bring a large pot of water to a boil.
- In a medium bowl, whisk together the soy sauce, water, vegetarian oyster sauce, rice vinegar, sugar, sesame oil and chili garlic sauce. Set aside for now.
- Open the ramen packages, discarding the flavor packets. Add the noodles to the boiling water and cook for 1-2 minutes, using chopsticks or a fork to stir occasionally and break the noodles apart. You just want to rehydrate the ramen until they break up their rectangular form. Avoid overcooking them as they'll finish cooking in the pan.
- Drain the noodles in a colander and rinse under cold water to stop the cooking process.
- In a large skillet or wok, heat 1 tbsp oil over medium-high heat. When the pan is hot, add the green onions, garlic and cabbage. Cook for 2-3 minutes, stirring often, until cabbage is tender-crisp.
- To the pan with vegetables, add the drained noodles and the stir fry sauce. Cook for 1 min, tossing the noddles in the sauce, until noodles are well coated and have absorbed most of the sauce.
- Divide noodles between bowls or plates. Top with more green onions and sesame seeds, if desired.
Video
Nutrition
Serving: 1/3 recipe | Calories: 243kcal | Carbohydrates: 39g | Protein: 7g | Fat: 7g | Fiber: 4g | Sugar: 7g