Ramen Noodle Stir Fry

• Vegetarian

• Produce

  • 1 small head Broccoli
  • 1 heaping tbsp Cilantro
  • 2 tsp Garlic
  • 2 tsp Ginger
  • 1/2 Red bell pepper
  • 2 Scallions
  • 4 oz Shiitake mushrooms

• Refrigerated

  • 1 Egg

• Condiments

  • 2 tsp Hoisin sauce
  • 2 tbsp Soy sauce

• Pasta & Grains

  • 9 oz Ramen noodles

• Baking & Spices

  • 1 tsp Brown sugar

• Oils & Vinegars

  • 1 tbsp Peanut oil
  • 1 tbsp Rice vinegar
  • 1 tbsp Sesame oil, toasted

Found on soupaddict.com

Description

Ingredients

• 1 tablespoon rice vinegar
• 1 tablespoon toasted sesame oil
• 2 tablespoons soy sauce
• 2 teaspoons hoisin sauce
• 1 teaspoon brown sugar
• 1 teaspoon minced garlic
• 1 teaspoon minced ginger
• 9 ounces ramen noodles, about 3 packs (discard the flavor packet)
• 1 tablespoon peanut oil (or other high-heat oil)
• 1 teaspoon minced garlic
• 1 teaspoon minced ginger
• 4 ounces shiitake mushrooms, stems removed, sliced
• 1 small head of broccoli, cut into florets and sliced julienne
• 1/2 red bell pepper, sliced julienne
• 1 egg, lightly scrambled (optional)
• 2 scallions, sliced
• 1 heaping tablespoon minced cilantro

Directions

• Whisk the sauce ingredients together in a bowl and set aside.
• Bring a medium pot of water to boil over high heat, and cook the noodles according to package directions.
• Meanwhile, heat the oil in a large skillet or wok over medium-high heat until shimmering. Add the garlic, ginger, mushrooms, broccoli, and peppers, and saute for about a minute.
• Add the scrambled egg, if using, and stir until its mostly set up. Mix in with the vegetables.
• Add the noodles, and, if desired, use scissors to snip the long strands into more fork-manageable lengths. Drizzle the sauce over the stir fry, plus a big pinch of cilantro, and mix well.
• Garnish with scallions and more cilantro before serving.