Description
This is a great way to couple vegetables that must be used with ramen noodles. A quick and easy after-work meal bursting with flavor.
Ingredients
- ½ cup hoisin sauce
- ½ cup water
- 1 tablespoon cornstarch
- 1 teaspoon white sugar
- ½ teaspoon grated fresh ginger
- ¼ teaspoon red pepper flakes
- kosher salt and freshly ground black pepper to taste
- 4 cups water
- 2 (3 ounce) packages ramen noodles (without flavor packet)
- 2 teaspoons peanut oil
- 1 bunch asparagus, cut diagonally into 1-inch pieces
- 2 carrots, peeled and sliced diagonally
- ½ onion, sliced
- 3 cloves garlic, pressed
- 1 cup thinly sliced cooked chicken
- 2 cups sliced napa cabbage
- 1 cup sliced mushrooms
Instructions
- Whisk hoisin sauce
- water
- cornstarch
- sugar
- ginger
- red pepper flakes
- salt
- and black pepper together in a bowl to make sauce.
- Bring water to a boil in a large pot. Add ramen noodles. Cook
- stirring occasionally
- until tender
- about 3 minutes. Drain.
- Heat peanut oil in a nonstick skillet over medium-high heat. Add asparagus
- carrots
- onion
- and garlic; saute until slightly tender
- 3 to 5 minutes. Add chicken; toss until warmed through
- about 2 minutes. Add cabbage and mushrooms. Pour in sauce; toss until coated. Reduce heat to low
- cover
- and cook until flavors combine
- 3 to 5 minutes more.
- Serve sauteed asparagus mixture over noodles.
Prep Time: 35 mins
Cook Time: 16 mins
Total Time: 51 mins
Servings: 4