by skylinetothesea
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my 2 recipes »
skylinetothesea's Notes:
Expand2 packets Ramen Noodles Ask a question about this ingredient
2 tablespoons Canola Oil Ask a question about this ingredient
1/2 tablespoon Fresh Ginger, grated Ask a question about this ingredient
2 Garlic Cloves Ask a question about this ingredient
2 tablespoons Sesame Oil Ask a question about this ingredient
2 tablespoons Soy Sauce Ask a question about this ingredient
2 tablespoons Rice Vinegar Ask a question about this ingredient
1 cup Broccoli stems, julienned thin Ask a question about this ingredient
1 cup Carrots, julienned thin Ask a question about this ingredient
1 cup Red Cabbage, chopped Ask a question about this ingredient
2 cups Shiitake Mushrooms, sliced Ask a question about this ingredient
1 cup Medium Firm Tofu, cubed & drained Ask a question about this ingredient
Chili Oil to taste Ask a question about this ingredient
In separate pot, boil water and add Ramen noodles. Cook for 3 min. Drain.
Ask a question about this stepHeat Wok with Canola Oil. Add Ginger and Garlic. Saute for a couple minutes.
Ask a question about this stepWhile ginger and garlic cook, whisk sesame oil, soy sauce, and vinegar, set sauce aside.
Ask a question about this stepAdd veggies & mushrooms to wok. Toss for a couple minutes. Add tofu and toss.
Ask a question about this stepAdd cooked noodles to wok. Toss together with veggies and tofu. Pour sauce over. Combine well. Add Chili Oil to taste. Chow it. :)
Ask a question about this step
Fany is the author of My Sweet Mexico and Paletas.
I made this dish for the whole family tonight and it was delicious. I had to modify it a bit for the picky mushroom eater in the household but that was as simple as removal from one bowl. The nice thing about this noodle dish is it was not in broth. The Ramen noodles never seem to stop absorbing then get overdone and fall apart. Thanks for sharing!