Veggie-Packed Ramen Stirfry, Kid-Friendly!

I love when my children teach me things. As they (and I) grow older, I rely on them more and more to be my experts in technology, song lyrics, dance moves, and things people said several days ago. I am particularly grateful when they have ideas about food. This past week our middle-schooler came up with not one, not two, but THREE dinner ideas (chicken Alfredo pasta bake, cottage pie, salmon patties with rice), and I gratefully added them all to the weekly menu.

Recently she also taught us a recipe that she learned at an after-school program, and it has become a staple in our household. This ramen stirfy is simple and delicious as only rich, salty noodles can be, and it's packed with fresh crunchy veg. It's also easy to make (get children to help!), taking just a little longer than it takes to boil water. Make it vegetarian or vegan if you want. Check this out and maybe give it a try!

Stirfry ready!

Ingredients:

Peanut or canola oil
1 t pureed ginger (buy a tube or grate your own)
Packs of ramen (any kind with flavor packets)--1 per person
1 cup (or more) broccoli and/or cauliflower florets
1 cup sliced carrots
1 cup water
2 T soy sauce
1 T toasted sesame oil
1 t bouillon base (chicken or vegetable)

Note: This is one of those "meanwhile" recipes where you have to do two things at once—boil ramen and work the stirfry.


First, put on a large pot of water to boil. When it comes to a boil, add the noodles from your ramen packets (keep all of the flavor packets).



Follow the instructions for how long to boil the noodles (probably around 4 minutes).




Then drain and set aside—it's OK to rinse in cold water. You may also want to oil the noodles a little so they don't start to stick together while they wait.


MEANWHILE, start the stirfry. Heat a glug of peanut or canola oil in a large flat pan (or a wok if you have one). Add the ginger and stir.

Next, add carrots (feel free to add oil as needed), and stir for a few minutes.

Add the broccoli & cauliflower (if using). Stirfry for another few minutes until the broccoli is turning brighter green.

As the vegetables cook, prepare the secret elixir that will tie the whole dish together.

Combine 1/2 cup water, 2 T soy sauce, 1 T sesame oil, 1 t bouillon base, and all of the ramen flavor packets. Stir together well.

This batch had both broccoli and cauliflower. 

Finally, add the cooked noodles to the sauteed vegetables, and pour the sauce over all. Gently stir and fold to combine. I like to use tongs for this to avoid mushing the noodles.

Our family pretty much inhales this dinner and it's gone in about 2 minutes. I think it's proof that ramen flavoring makes everything taste amazing. Why is that?