Ingredients
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Noodles
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1 9 Ounce Package Ramen Noodles
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1 Tablespoon Soy Sauce
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1 Tablespoon Sesame Oil
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Vegetable Stir Fry
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2 Heads Broccoli
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2 Zucchini
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2 Yellow Squash
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3 Carrots
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4 Green Onions
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3 Tablespoons Olive Oil
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3 Tablespoons Soy Sauce
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2 Tablespoons Sesame Oil
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1 Teaspoon Ginger Powder
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1 Tablespoon Roasted Sesame Seeds
Directions
- Prepare Noodles: Bring large pot of water to boil and add 1 to 2 tablespoons of salt. Once boiling, add entire package of ramen noodles and cook according to package directions. Once fully cooked, remove and drain water. Add noodles back to empty pot and stir in soy sauce and sesame oil
- Prepare Vegetables: While noodles are cooking, prepare the vegetables. Stem the broccoli and cut into bite sized pieces. Cut ends off of zucchini and yellow squash then slice in half lengthwise and cut into small half moons. Cut carrots into 2 inch long sticks (julienne). Slice green onions thinly and set aside the dark green portion as a garnish.
- Stir Fry Vegetables: Heat a wok or large frying pan on high heat and add olive oil. Add carrots to pan and cook while stirring for 1 minute. Add zucchini, yellow squash, broccoli and white portion of green onions all at once to the pan. Continue cooking and stirring constantly until vegetables are caramelized and tender. Add soy sauce, sesame oil and ginger powder and stir to coat all the vegetables.
- To Serve: Place noodles in a large bowl or on a plate. Top with vegetables then sliced green onions and sesame seeds.
Meal Prep Tip:
This recipe keeps well or about 24 hours in the refrigerator. It can be eaten up to 3 days after but the vegetables start to get soft. All in all, it is best to make it for dinner one day and then eat any leftovers for lunch the next day.
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