This dish is a perfect example of “template cooking.” When cooking I almost always use the recipe as a suggestion not the final word and you should too. I will change it by adding or subtracting ingredients to fit my own tastes. Every recipe can be changed and you can use the main ideas of a recipe as the template to create your own dish.
This dish is basically instant ramen with whatever you want mixed in.
Time: 20 minutes.
Effort level: Some
Amount: Depends on how much you add to it. We got 3 servings from ours.
- 2 packages of instant ramen – Throw out the spice packet
- Your choice of veggies! Below is a list of fun options but you can use whatever you want. Get creative!
- Bell peppers – Red, green, yellow
- Snap peas
- Onion or scallions
- Green onion
- Bean sprouts
- Water chestnuts
- Baby corn
- Sesame seeds
- Soy sauce
- Sesame oil
- Hot pepper paste or red pepper flakes or sriracha or w/e spicy to give some flavor
- salt (Still needed even though soy sauce is salty)
- 1-2 cloves of garlic or giner/garlic paste
- Chopped up what veggies you want to use
- Fill a small sauce pan with water 3/4 of the way full and bring to a boil
- Boil the ramen noodles for 1-2 minutes just until they re-hydrate and separate. Remove, drain, and rinse with cold water. They will not be fully cooked yet.
- In a wok or large skillet, heat some vegetable oil over medium high heat.
- Add your garlic, and spice (paste or w/e), and onions or scallions if you’re using them.
- Cook for about 30 seconds.
- NOW work in order from heartiest veggie to weakest veggie, ie. Carrots to mushrooms. Add the heartiest veggies to the pan along with 2 tsp of salt and cook until starting to soften.
- Add the next heartiest veggies and cook until they are starting to soften.
- Once you reach your least hearty veggie (mushrooms) add them along with the noodles to the pan.
- Add about 1 Tbl of soy sauce and 2 tsp sesame oil.
- Mix and cook until noodles are fully cooked.
- Taste and adjust with more soy sauce, sesame oil, salt, or hot pepper paste.