Ingredients
Sauce
3 tablespoons light soy sauce
1 teaspoon sesame oil
1 teaspoon sugar
Noodles
6 ounces uncooked ramen noodles
1 tablespoon sesame oil
3 green onions (green parts separated from white parts)
3 cups veggies (julienned carrots, julienned red peppers, small broccoli florets)
2 tablespoons mirin
Instructions
Whisk all sauce ingredients (soy sauce, sesame oil, sugar ifusing) together.
Cook noodles according to package directions. Drain and set aside, and discard spice package. (I like to use buckwheat ramen noodles.)
In large wok or skillet, heat sesame oil.
Add green onions (white parts) and vegetables to hot pan and stir fry until fork-tender (about 5 minutes).
Add mirin and cooked noodles and about half sauce mixture, tossing around in pan to combine.
Add more sauce if needed and serve topped with remaining green onions.
Source: Veggiecurean
Sauce
3 tablespoons light soy sauce
1 teaspoon sesame oil
1 teaspoon sugar
Noodles
6 ounces uncooked ramen noodles
1 tablespoon sesame oil
3 green onions (green parts separated from white parts)
3 cups veggies (julienned carrots, julienned red peppers, small broccoli florets)
2 tablespoons mirin
Instructions
Whisk all sauce ingredients (soy sauce, sesame oil, sugar ifusing) together.
Cook noodles according to package directions. Drain and set aside, and discard spice package. (I like to use buckwheat ramen noodles.)
In large wok or skillet, heat sesame oil.
Add green onions (white parts) and vegetables to hot pan and stir fry until fork-tender (about 5 minutes).
Add mirin and cooked noodles and about half sauce mixture, tossing around in pan to combine.
Add more sauce if needed and serve topped with remaining green onions.
Source: Veggiecurean