Stir-Fried Ramen with Vegetables

Makes: 2 servings

Time: 25 minutes

F O

Another way to make cheap ramen noodles into a full meal. Of course, you can also use the wide variety of ramen noodles available now, from dried whole grain to fresh.

The vegetables are really just suggestions; you can use cabbage, spinach, celery, mushrooms, green beans, or bok choy. Whatever you use, try to cut the vegetables into shapes that mimic the noodles.

• Salt
• 8 ounces ramen noodles, or 4 packages instant noodles
• ¼ cup soy sauce, plus more for serving
• 1 tablespoon sesame oil
• 1 tablespoon mirin or honey
• 3 tablespoons good-quality vegetable oil
• 2–3 cups quick-cooking vegetables like onion, bell peppers, snow peas, sliced into matchsticks, and/or bean sprouts

1. Bring a large pot of water to a boil and salt it. Add the noodles and cook until pliable but still firm; you don’t want to fully cook them. Drain, rinse, and put in a bowl of cold water while you prepare the other ingredients.
2. Whisk together the soy sauce, sesame oil, and mirin in a small bowl. Put the vegetable oil in a large skillet over medium-high heat. When it’s hot, add the vegetables, except for bean sprouts, and cook until browned and crisp-tender, 3 to 5 minutes. Pour in the sauce and scrape the bottom of the pan to loosen any browned bits.
3. Drain the noodles and add them to the vegetables along with the bean sprouts if you’re using them. Cook, stirring often, until the noodles are tender and hot. Serve, passing the soy sauce at the table.