Description
This quick, easy, and budget-friendly dish will bring some well-deserved respect to humble ramen. Feel free to add shrimp or leftover chicken, if desired. This will serve 6 as a side dish or 4 as a main course. Garnish with additional sliced scallions or chopped peanuts, if desired.
Ingredients
- ⅓ cup reduced-sodium soy sauce
- ¼ cup chicken broth
- 2 tablespoons rice vinegar
- 1 tablespoon cornstarch
- 1 tablespoon peeled and minced fresh ginger
- 1 tablespoon honey
- 2 cloves garlic, finely minced
- 2 (3 ounce) packages ramen noodles, without flavor packets
- 1 tablespoon sesame oil
- ¾ cup thinly sliced scallions
- ¼ cup shredded carrots
Instructions
- Whisk soy sauce
- chicken broth
- rice vinegar
- cornstarch
- ginger
- honey
- and garlic together in a small bowl; set aside.
- Bring a pot of lightly salted water to a boil. Cook ramen noodles in the boiling water
- stirring occasionally
- until tender
- about 3 minutes. Drain
- reserving 1 cup of cooking water.
- Heat sesame oil in a large skillet or wok over medium heat. Add scallions and carrots to the hot skillet and quickly stir-fry until soft
- about 1 minute. Reduce heat to medium-low
- pour in sauce
- and cook until sauce starts to thicken
- about 2 minutes. Stir in drained ramen noodles
- separating and tossing them with tongs until coated. Add reserved cooking water a little at a time until you reach your desired consistency.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Servings: 6