Stir-Fry Ramen recipe

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Ingredients

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

Nutrition Info

423.4 calories
carbohydrate: 55.3 g
cholesterol: 28.3 mg
fat: 15.3 g
fiber: 5.5 g
protein: 18.2 g
saturatedFat: 5.4 g
servingSize: -
sodium: 867.5 mg
sugar: 15.7 g
transFat: : -
unsaturatedFat: : -

Directions

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

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

  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.

  4. Serve sauteed asparagus mixture over noodles.

Recipe Yield

4 servings

Recipe Note

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.

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