Fast, savory stir-fry with noodles, frozen veggies, and a homemade sauce for easy weeknight dinners.
# What You Need:
→ Noodles
01 - 2 packs instant ramen noodles, seasoning packets discarded
→ Vegetables
02 - 2 cups frozen mixed vegetables (broccoli, carrots, snap peas)
03 - 2 green onions, sliced
→ Sauce
04 - 3 tablespoons soy sauce (substitute tamari for gluten-free)
05 - 1 tablespoon sesame oil
06 - 1 tablespoon oyster sauce or vegetarian oyster sauce
07 - 1 teaspoon rice vinegar
08 - 1 teaspoon honey or maple syrup
09 - 1 clove garlic, minced
10 - 1 teaspoon fresh ginger, grated
11 - ½ teaspoon chili flakes, optional
→ Garnish
12 - 1 tablespoon toasted sesame seeds
13 - Additional sliced green onions
# Directions:
01 - Cook ramen noodles in boiling water for 2 to 3 minutes until just tender. Drain thoroughly and set aside.
02 - Heat sesame oil in a large skillet or wok over medium-high heat. Add minced garlic and grated ginger; sauté for 30 seconds until fragrant.
03 - Add frozen mixed vegetables to the skillet. Stir-fry for 4 to 5 minutes until heated through and retaining slight crispness.
04 - In a small bowl, whisk together soy sauce, oyster sauce, rice vinegar, and honey until incorporated.
05 - Return drained noodles to the skillet with vegetables. Pour sauce over and toss to coat evenly. Stir-fry for an additional 2 minutes to heat through.
06 - Remove from heat. Sprinkle with toasted sesame seeds and extra sliced green onions before serving immediately.
