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Stir-Fry

Ramen Stir-fry with Sesame, Shiitake, & Ginger

by:
November 11, 2009
3.8
4 Ratings
  • Serves 2-3
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

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Ingredients
  • 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
Directions
  1. In separate pot, boil water and add Ramen noodles. Cook for 3 min. Drain.
  2. Heat Wok with Canola Oil. Add Ginger and Garlic. Saute for a couple minutes.
  3. While ginger and garlic cook, whisk sesame oil, soy sauce, and vinegar, set sauce aside.
  4. Add veggies & mushrooms to wok. Toss for a couple minutes. Add tofu and toss.
  5. Add cooked noodles to wok. Toss together with veggies and tofu. Pour sauce over. Combine well. Add Chili Oil to taste. Chow it. :)
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3 Reviews

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Jennalarkin June 4, 2013
I used one package of roman noodles (10oz) and found that it was too much compared to the veggies. I also used peanut oil instead of veggy oil and an extra clove of garlic. The flavor was great though and I will be making it again!! My recipe made 4 meals.
Mazzack January 28, 2012
I made this dish for the whole family tonight and it was delicious. I had to modify it a bit for the picky mushroom eater in the household but that was as simple as removal from one bowl. The nice thing about this noodle dish is it was not in broth. The Ramen noodles never seem to stop absorbing then get overdone and fall apart. Thanks for sharing!
Spork January 26, 2012
delicious! might try some other noodles with it next time :)