Description
A delicious and quick vegetable ramen stir-fry that’s perfect for any meal!
Ingredients
Scale
- 2 packs ramen noodles (discard seasoning packets)
- 6 ounces Sliced Mushrooms
- 1 Red Bell Pepper (Sliced)
- 8 ounces Sugar Snap Peas
- 2 Medium Carrots (peeled and sliced into strips)
- 1 tablespoon Avocado Oil
- 1 tablespoon minced garlic
- 4 green onions (chopped (Separate the white and green portions))
- 4 tablespoons soy sauce
- 2 tablespoon hoisin sauce
- 1 – 2 teaspoons sriracha (optional, for heat)
- 1 teaspoon sesame oil
Instructions
- Bring a large pot of water to a boil. Add the ramen noodles and cook until al dente according to package directions. (I boiled the noodles for 2 minutes.) Drain and set aside.
- In a small bowl, whisk together the soy sauce, hoisin sauce, and sriracha to make the sauce for the ramen. Set aside.
- Heat the oil in a large skillet over medium heat. Add the white parts of the green onions and cook for about 90 seconds until softened.
- Add in the mushrooms, bell pepper, snap peas and carrots. Sauté for 8-10 minutes, or until they are browned and soft.
- Stir in the garlic and cook for 1 more minute until fragrant.
- Add the cooked noodles to the skillet and pour the sauce over top. Use tongs or a spatula to toss everything together, cooking for another 2–3 minutes until the noodles are well coated.
- Remove from heat and stir in the sesame oil along with the green portions of the onions.
- Serve immediately while warm and enjoy!
Notes
- This recipe can be customized with your favorite vegetables or proteins.
- Adjust the amount of sriracha based on your spice preference.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 plate
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 0mg