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.)