Ramen Noodle Stir Fry

• servings: 5 servings
• active time: 15 minutes
• total time: 45 minutes

Ingredients

3-4 blocks of ramen noodles (flavor packets discarded *see notes below)

5 oz golden oak shitake mushrooms

8 oz sugar snap peas

1 green bell pepper (sliced)

1 1/2 cups carrots (sliced into strips (around 3-4 medium carrots)

1 small bunch of green onions (diced)

2 tablespoons fresh ginger (finely diced or minced)

1/4 cup fresh garlic (finely diced or minced)

1/3 cup + 2 tablespoons reduced sodium soy sauce or tamari

1/4 cup toasted sesame oil

1 tablespoon cornstarch

Directions

Add the mushrooms, bell pepper, carrots, green onion, ginger, and garlic to a large nonstick skillet with 2 tablespoons of sesame oil.

Cook the vegetables over medium high heat for around 20-25 minutes, until the vegetables are cooked but not mushy. Add more sesame oil if necessary to avoid sticking (I added an additional tablespoon half way through cooking).

Boil the water for your ramen noodles.

In the last five minutes, add in the sugar snap peas to the vegetables.

Once the sugar snap peas go in, you should be adding your ramen noodles to the boiling water. Follow the package instructions to cook them, most only take 2-4 minutes.

Add the ingredients for the stir fry sauce to a mason jar and screw the lid on tightly. Shake it up to combine the sauce.

Once the ramen noodles noodles are cooked, drain them and add them to the vegetables in the skillet.

Pour on the stir fry sauce and continue to cook the stir fry for 1-3 minutes, until everything is coated in sauce.

Serve and enjoy!

Nutrition

• Calories: 400 kcal
• Total Fat: 19 g
• Saturated Fat: 5 g
• Unsaturated Fat: 13 g
• Sodium: 1916 mg
• Total Carbohydrate: 48 g
• Dietary Fiber: 5 g
• Total Sugars: 6 g
• Protein: 11 g