INGREDIENTS
¼ cup low sodium soy sauce
1/4 cup water
1 tablespoon fresh grated ginger
2 tablespoons brown sugar
1 tablespoon rice vinegar
1 teaspoon sesame oil
1/2 teaspoon crushed red pepper
4 packets ramen noodles seasoning packet discarded
1 tablespoon canola oil or olive oil
2 carrots julienned
1 red pepper julienned
¾ cup chopped broccoli
2 green onions chopped
INSTRUCTIONS
In a small bowl whisk together soy sauce, water, ginger, brown sugar, rice vinegar, sesame oil, and crushed red pepper.
Bring a large pot of water to boil. Cook your ramen noodles in boiling water for 3 minutes and drain well.
Heat the oil in a large pan over medium high heat and cook the carrots, red peppers and broccoli until crisp tender. Add the sauce and stir to coat the vegetables. Add the ramen and stir to coat cooking for 1-2 minutes. Top with chopped green onions and serve.
Notes
Do not overcook the ramen noodles or they get sticky and mushy. I am usually at at the stove at 2 minutes 45 seconds to make sure that they do not boil even 15 seconds too long.
Feel free to swap out or substitute vegetables. Mushrooms, onions, napa cabbage, and snow peas are all delicious in it.
Use an oil with a high smoking point like canola or vegetable.
Remember the key to good crisp tender stir fried vegetables is high heat for short periods of time.
For a flavor bonus sprinkle with chopped peanuts or toasted sesame seeds.
The sauce can be prepared up to 24 hours in advance and stored in an airtight container in the fridge.
Nutrition
Calories: 70kcal | Carbohydrates: 9g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 420mg | Potassium: 198mg | Fiber: 1g | Sugar: 6g | Vitamin A: 3628IU | Vitamin C: 28mg | Calcium: 25mg | Iron: 1mg
