Wednesday, August 15, 2012

Ramen stir fry

You're probably thinking, "Ramen? I haven't had that since college! That's not a real meal for an adult!"

On a rainy and gloomy night (which tonight happens to be), this meal goes perfectly with a cold beer and a good movie.

You could add in pieces of chicken or beef to this as well, and fresh vegetables will, of course, give you a much better flavor. Tonight I decided to keep it simple and pareve, and it was quite tasty.

Ramen stir fry

1 package chicken flavored Oriental ramen noodles (I used Tradition brand)
1 12-oz package of frozen vegetable mix (broccoli, cauliflower and carrots)
2 tbs teriyaki sauce
2 tbs soy sauce
2 tsp sriracha sauce
2 capfuls vegetable oil
1 heaping tsp minced garlic
1 egg
Salt and pepper to taste

Cook the noodles with the seasoning packet according to the package's directions, then drain the noodles and set aside, reserving a few tablespoons of the broth.

 In a non-stick frying pan that has been lightly sprayed with cooking spray, fry the egg and then set it aside.

Heat the vegetable oil in the pan and add the frozen vegetables and the garlic. Turn the heat down to medium and stir until the vegetables are softened and begin to cook.  Add the noodles and stir to combine.

Add the liquid ingredients and stir to coat. Place the fried egg on top and, using your spatula, break it into chunks. Add in the remaining soup and continue stirring until all the veggies, noodles and egg have been coated in the sauces, about five minutes. Add salt and pepper to taste and serve.

Serves two people.