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Instant Ramen Stir Fry
We can’t lie, back in the day when we were in a rush, we’d occasionally indulge in some cheeky instant noodles. The speed and convenience of instant noodles are very beneficial, but we thought in today’s recipe we’d add some extra flavour and nutrition in the form of some wonderful veggies
Before you start
Kettle boiled | Wok | Grater | Julienne peeler | Colander
Ingredients
- 2 tbsp chilli oil
- 2 tbsp toasted sesame oil
- 4 cloves garlic
- 2 inches ginger
- 6 spring onions
- 250g shiitake mushrooms
- 4 tbsp light soy sauce
- 1 tbsp rice vinegar
- 1 tsp sugar
- 2 carrots
- 1 red pepper
- 2 tbsp sesame seeds
- 4 100g packs ramen noodles
- 200g peas
- 4 tbsp crispy onions
Method
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1.
Prepare the ingredients | Peel and grate the garlic and ginger | Trim and finely slice the spring onions | Finely slice the shiitake mushrooms | Peel, trim and ribbon the carrots with the julienne peeler | Halve, deseeded and finely slice the pepper
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2.
Start cooking | Warm the oils in a wok over a medium high heat | Add the garlic, ginger and ¾’s of the spring onions to the wok and stir for 30 seconds | Add the shiitake mushrooms and and stir for 3-4 minutes
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3.
Prepare the noodles | Put the saucepan on the stove over high heat and fill with water from the kettle | Add the noodles and peas to the pan and cook according to the package instructions (usually 3 minutes)
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4.
Back to the wok | Add the soy sauce, rice vinegar and sugar to the wok and stir to combine | Sprinkle the carrots, red pepper and half the sesame seeds to the pan and toss (or stir) for 1 minute | Drain the noodles and peas, transfer to the wok, toss to combine and fry for 1 minute
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5.
Time to serve | Use tongs to transfer the noodles to serving bowls | Garnish with the remaining spring onions, sesame seeds and crispy onions and serve immediately
