15 Minute Vegetable Ramen Stir Fry

• Vegan

• Produce

  • 1/2 cup Asparagus, thin
  • 1 cup Button mushrooms
  • 1/2 cup Edamame, frozen
  • 1 tsp Ginger, fresh
  • 1 cup Green cabbage

• Condiments

  • 1 tsp Maple syrup or agave
  • 5 tbsp Soy sauce, low sodium
  • 1 tbsp Sriracha

• Pasta & Grains

  • 10 oz Ramen noodles

• Oils & Vinegars

  • 1 tbsp Olive oil
  • 1 tbsp Rice wine vinegar
  • 1 tsp Sesame oil

Found on pumpkinandpeanutbutter.com

Ingredients

• 10 oz ramen noodles*
• 1 tablespoon olive oil
• 1 cup button mushrooms, sliced
• 1 cup green cabbage, thinly sliced
• 1/2 cup thin asparagus, sliced into 2 pieces
• 1/2 cup frozen shelled edamame
• topping: sesame seeds, green onion
• 5 tablespoons low sodium soy sauce (or tamari, if gluten free)
• 1-2 tablespoon sriracha (depending on how spicy you want it)
• 1 tablespoon rice wine vinegar
• 1 teaspoon sesame oil
• 1 teaspoon maple syrup or agave
• 1 teaspoon fresh minced ginger

Directions

• Bring a large pot of water to boil. Add in the ramen noodles and frozen edamame and simmer for 4 minutes. Drain and set aside.
• While the water is boiling, heat 1 tbsp of olive oil in a large skillet. Add in sliced mushrooms and cabbage and cook for 4-5 minutes, or until vegetables are tender. Add in asparagus and cook for 1-2 more minutes. Turn heat off. Add the ramen and edamame into the vegetable skillet and toss to combine.
• Prepare the stir fry sauce by whisking all the sauce ingredients together in a bowl. Pour the sauce over the vegetable ramen and toss to coat. Top with sesame seeds and sliced green onion.