Thirty Minute Dinner: Veggie Ramen Stirfry

I made this for dinner the other night and it turned out so pretty that I thought I’d share the picture and recipe with you.

Jazzy Ramen Stirfry
1-2 cups diced ham
2 T. sesame (or olive) oil
1 onion, sliced into long thin slices
2 carrots, peeled and sliced thinly on the diagonal
1 cup slivered cabbage
1 cup broccoli, cut bite-sized
2 T. sugar
2 T. soy sauce
1 cup water
2 T. cornstarch
2 cloves minced garlic
sprinkle of sesame seeds, optional
4 packs of ramen noodles

Start water boiling in a medium pot to cook ramen and broccoli. Slice ham and vegetables. Add a small slosh of oil to wok or heavy skillet and let it get very hot. Add sliced onion and carrots. Do not stir for a minute or two, allowing the vegetables to get dark brown on one side before stirring. Stir fry on high for another minute or two. Add cabbage and minced garlic. Stir fry on high for 3-4 more minutes, until cabbage is soft, stirring once or twice. Turn heat down to medium.

By now water should be boiling in the other pot. Add broccoli and boil 2-3 minutes, then add ramen and boil for 2 more minutes, until ramen is al dente.  (Don’t overboil or the ramen will turn to mush.)  Drain and rinse very briefly. Meanwhile, in measuring cup or small bowl, combine sugar, water, soy sauce, TWO packets of ramen seasoning mix, and cornstarch. Mix till well combined. Pour over cooking vegetables in wok. Add sesame seeds and ham to the wok as well. Simmer for a few minutes, until liquid in wok is bubbly and thickening. Add the broccoli and ramen noodles, stirring to coat all ingredients with the sauce.

(If you like your food spicy, you can also sprinkle with a bit of sriracha or crushed red pepper.)

Serves 4-6.

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{ 13 Comments }

  1. That IS pretty! I’m going to bookmark it for next week’s menu planning!

  2. I love Ramen noodles but can’t have the salt assiciated with the mix they send with- this is a great idea!!!

  3. i love colorful dinners!

  4. mmm! that does look yummy!

  5. i wish i can eat it with you ! would you ?

  6. I can almost taste it! Yum-yum!

  7. Yummy yummy!

    I’m sure you posted this recipe not very long ago….or is it just me?

  8. i tried this last night and everyone liked it, thanks!

  9. iccleane, I did– I just updated the date for today when I realized it was the perfect post for the Works For Me theme.

    Mary

  10. Txmommy, I;m glad your family liked it. You could substitute amost any veggies, depending on what your family enjoys. And I forgot to mention that at our house that there is a rule about meals like this– you can pick out ONE veggie that you don’t like. Mst of my kids actually like all the veggies. But allowing them to skip one thing makes the meal work better for theoccasional kid who hates onions, or mushrooms, or whatever.

    Mary

  11. Thanks for sharing the recipe. Looks great.
    By the way, have you heard of Stroller Strides? It is a mommy stroller workout with the kiddos (in stroller) that really is a challenge and is a great way to meet other moms of all ages and their kids. I was checking out the motivational website that Shannon started and the group that I’m involved in came to mind. It has been such a blessing and I wanted to share it with others.
    Check out for classes in your area (anyone who is interested, that is): http://www.strollerstrides.com
    Take care. Hugs to all!

  12. I made this tonight for my hubby because I was feeling tired (lazy?) and had all of the stuff on hand. I used carrots, frozen cauliflower, frozen green beans, and onions and it turned out great! I just wish they made whole wheat ramen noodles! =) -Tiffany

  13. This was really good and very easy to make. I will be making this again. Thanks for sharing your wok recipe.