Ramen Noodle Stir Fry

There's something to be said for being able to throw all of your dinner ingredients into one pan and NOT ending up with a casserole.  Introducing my newest stir fry recipe!!  You are going to LOVE this one pan recipe that comes together in under 30 minutes.  It's delicious, it's nutritious, it's easy to put together AND it's easy to clean up.  And as if all that wasn't enough - it's a bright and colorful meal that will look great on any table. 

Ramen Noodle Stir Fry
for the sauce:
1 tablespoon rice vinegar
1 tablespoon toasted sesame oil
2 tablespoons soy sauce
2 teaspoons hoisin sauce
1 teaspoon brown sugar
1 teaspoon minced garlic
1 teaspoon minced ginger

for the ramen noodle stir fry:
9 ounces ramen noodles, about 3 packs (discard the flavor packet)
1 tablespoon peanut oil (or other high-heat oil)
1 teaspoon minced garlic
1 teaspoon minced ginger
4 ounces shiitake mushrooms, stems removed, sliced
1 small head of broccoli, cut into florets and sliced julienne
1/2 red bell pepper, sliced julienne
1 egg, lightly scrambled
2 scallions, sliced
1 heaping tablespoon minced cilantro
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​Whisk together sauce ingredients. 

Cook noodles according to package directions. 

Heat the oil in a large skillet until shimmering. Add the garlic, ginger, mushrooms, broccoli, and peppers, and saute for about a minute.

Add egg.

Add noodles. 

Drizzle sauce over noodles. 

Garnish with cilantro and scallions.

We all loved this dinner.  The ramen noodles were a big hit with Courtney, Ben liked the "not so Chinese tasting" sauce and I of course devoured the vegetables.  It was a win-win-win for my crew.  Next time I will double this recipe so that we can have leftovers.  I hope that you love this recipe as much as we did.  

Ciao!

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