Japanese stir-fry ramen with vegetables is Chinese-style instant noodles in a rich soy sauce with fresh vegetables, green onions, sesame seeds, and black pepper.
– 2 packages of ramen – 1 cup shimeji or shiitake mushrooms – 1 cup cabbage– 2 teaspoons cooking oil – 1 cup bell peppers – 1 heaping teaspoon of fresh garlic– 1 cup snow peas or edamame– 1 cup carrot – ½ teaspoon ginger root
Ingredient
Direction
Mix the sauce ingredients in a small bowl. Due to sesame oil, the sauce will separate, but whisk until mostly combined. Set aside.
1
Simmer 4 cups of cold water in a medium or large pot before adding ramen noodles. Discard the seasoning packet for later.
2
After heating the oil to high heat, stir-fry the mushrooms for 2 minutes before adding the other vegetables and cooking for 2 more minutes.
3
Follow with ginger and garlic. Cook until fragrant. Lower heat and add sauce. Stir until vegetables are coated and sauce thickens.
4
Increase ramen cooking water if needed. Serve ramen stir fry immediately in soup bowls with fresh scallions, sesame seeds, and more red chilli flakes.