Stir-Fry Ramen

This is a great way to couple vegetables that must be used with ramen noodles. A quick and easy after-work meal bursting with flavor.

• Preparation Time: 35 mins
• Cooking Time: 16 mins
• Total Time: 51 mins
• Calories: 423 Calories

Ingredients

• ½ cup water
• 1 teaspoon white sugar
• 1 tablespoon cornstarch
• 4 cups water
• ½ onion, sliced
• ¼ teaspoon red pepper flakes
• 1 cup sliced mushrooms
• 2 teaspoons peanut oil
• ½ teaspoon grated fresh ginger
• kosher salt and freshly ground black pepper to taste
• 3 cloves garlic, pressed
• ½ cup hoisin sauce
• 2 (3 ounce) packages ramen noodles (without flavor packet)
• 1 bunch asparagus, cut diagonally into 1-inch pieces
• 2 carrots, peeled and sliced diagonally
• 1 cup thinly sliced cooked chicken
• 2 cups sliced napa cabbage

Recipe Instructions

Step 1

Whisk hoisin sauce, water, cornstarch, sugar, ginger, red pepper flakes, salt, and black pepper together in a bowl to make sauce.

Step 2

Bring water to a boil in a large pot. Add ramen noodles. Cook, stirring occasionally, until tender, about 3 minutes. Drain.

Step 3

Heat peanut oil in a nonstick skillet over medium-high heat. Add asparagus, carrots, onion, and garlic; saute until slightly tender, 3 to 5 minutes. Add chicken; toss until warmed through, about 2 minutes. Add cabbage and mushrooms. Pour in sauce; toss until coated. Reduce heat to low, cover, and cook until flavors combine, 3 to 5 minutes more.

Step 4

Serve sauteed asparagus mixture over noodles.