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Author Notes: 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
- 2 packets Ramen Noodles
- 2 tablespoons Canola Oil
- 1/2 tablespoon Fresh Ginger, grated
- 2 Garlic Cloves
- 2 tablespoons Sesame Oil
- 2 tablespoons Soy Sauce
- 2 tablespoons Rice Vinegar
- 1 cup Broccoli stems, julienned thin
- 1 cup Carrots, julienned thin
- 1 cup Red Cabbage, chopped
- 2 cups Shiitake Mushrooms, sliced
- 1 cup Medium Firm Tofu, cubed & drained
- Chili Oil to taste
- 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. :)
- This recipe is a Community Pick!