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
Fresh Ginger, grated
Broccoli stems, julienned thin
Carrots, julienned thin
Red Cabbage, chopped
Shiitake Mushrooms, sliced
Medium Firm Tofu, cubed & drained
Chili Oil to taste
In This Recipe
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. :)