This ramen stir fry is the quickest and easiest vegan dinner recipe you can ever thick of. It is delicious, flavorful, and will be done in 15 minutes only. It is basically fresh veggies and a pack of ramen noodles stir-fried.
Trim the florets off the broccoli, and cut into 1- to 1 ½-inch pieces. Slice mushrooms.
Heat oil in a wok on medium high heat, and swirl to coat the wok.
Once the oil begins to smoke, add the broccoli florets and the sliced mushroom.
Cook, stirring constantly. Season with salt and stir fry for about 4 to 5 minutes. Remove from the pan.
Meanwhile, cook ramen noodles according to the packet instructions. Drain. (see notes)
In the same wok, heat sesame oil on medium high. Add crushed garlic and ginger and fry.
Next add brown sugar, soy sauce, chili sauce, fresh chili slices and peanut butter. Mix until well combined.
Add cooked ramen noodles and stir-fried broccoli and mushrooms.
Mix well and remove from the heat.
Garnish with spring onions and sprinkle some sesame seeds.
Enjoy
Video
Notes
You have to undercook the ramen noodles when you boil them so that they can get fully cooked later in the stir-fry.You have to do this to avoidmushy, andovercooked noodles.
Another thing, when the noodles have boiled, douse them with cool water to stop the cooking process so that they don’t turn mushy later on.
You can add a little water to steam the veggies if it’s taking too long to cook them or to cool the wok if it’s gotten to hot and the veggies are about to burn.
To avoid any brown sugar lumps, you can whisk together the brown sugar, soy sauce, chili sauce and peanut butter in a separate small bowl before adding to the wok.