Veggie Ramen Stir-Fry Recipe

18 Oct

It’s time for another one of those completely random blog posts! A couple weeks ago I spontaneously got the idea for something amazing: veggie stir fry with ramen!! I figured I’d share my recipe with you.

Ingredients (Serves 2)

  • 2 packages ramen blocks, uncooked
  • 1/2 of a one-pound package of frozen stir-fry veggie mix; can substitute with fresh veggies. I added some fresh mushrooms this time
  • Soy sauce
  • Protein such as tofu, beef, chicken, shrimp, etc. cut into small bite-sized pieces (optional). I used half a block of tofu and it was too much, so use about a quarter of a block unless you really like tofu

Directions (pictures below)

  1. Thaw your frozen veggies or prep your fresh veggies; heat your skillet or wok over medium-high heat and add a bit of oil
  2. Bring your water for your ramen to a boil, using the flavor packet if desired; add noodles when a boil is reached, breaking the noodle blocks in half if desired, and begin the next step right away
  3. If you’re cooking meat (NOT if you’re cooking tofu), add it to the wok and cook it about halfway to doneness
  4. Add thawed or fresh veggies and tofu, if you’re using it. Wok until heated through and the veggies take on a bit of color
  5. Add the now-cooked ramen noodles to the wok; do not add any of the cooking liquid
  6. Sprinkle in 2 to 3 tablespoons of soy sauce, just enough to coat everything
  7. Mix over heat until soy sauce glazes everything slightly
  8. Enjoy! Goes great with miso soup!

Step 4

Step 5

Step 6

Step 7

Step 8! :-D


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