RAMEN STIR-FRY
- 1 packet instant ramen noodles
- 1 cup frozen stir-fry vegetables
- 2 cups water
- 1 tbsp cooking oil
- 2 tbsp. hoisin sauce or plum sauce
- Boil the ramen noodles in 2 cups of water a saucepan. Don't use the seasoning packet that comes with the noodles.
- Meanwhile, heat the oil in a pan over medium heat. Add the veggies and stir-fry them until they're crisp-tender.
- Add the vegetables to the cooked noodles and reduce the heat on the noodles to medium-high. Cook until most of the water evaporates, but do leave some water. Add the hoisin or plum sauce and stir well.
Serves 2 or 4, depending on how big their appetites are.
NOTES
- Hoisin or plum sauce? It depends on what kind of taste you prefer. Hoisin sauce will give you a bold, savory flavor, while plum sauce will tend more toward the delicate, sweet-and-sour side. Experiment!
- Use fresh vegetables if you prefer - broccoli, bell peppers, etc. I like using the frozen veggies because they help to cut back on cost (at my Wal-Mart, they're $1.68 for a one-pound bag) and preparation time.
- Hoisin sauce and plum sauce can be found in the Asian or ethnic food section of many supermarkets. (Aisle 5 at my Wal-Mart.)
- This is a great meal for when you have little time or money. Mind, it's not terribly healthy, since it contains ramen noodles and some sugar from the sauce. But it's a quick, satisfying, comfortable meal for a long, busy day.
6 comments:
This is great, we have it a lot, but we ususally omit the noodles and have more vegies and meat.
If you get a chance sometime, try it with savory seasonings rather than sweet, use more broccoli, add water chestnuts and sesame seeds, and toss in some venison or beef strips. (Venison is healthier)
Einar,
Adding meat is definitely a great idea. i've never tried using sesame seeds, but it sounds like it would add a really good flavor to it.
I forgot to mention that I also like adding bamboo shoots and baby corn. Yum.
Aye, those are good.
I sometimes add strained canned corn and sliced bell peppers to mine. If you get a small garden and grow your own Swiss Chard, you can add that too. You have to grow it yourself though, cause none of the supermarkets sell it, it doesn't keep long enough off the plant.
If you aren't squeamish, try huting your own meat, it is much cheaper, healthier, and you get to see the way diffrent parts really taste diffrent.
*Gross Warning* For example, I used a deer heart in my last stir fry, and it was WONDERFULL, the high iron content in a muscle that never stopped excercising made it have a almost coppery flavor, which went well with the rest of the stir fry.
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