Packet Ramen Makeover

Transform packet ramen by topping it with stir fried vegetables in a glossy sauce! You can use whatever vegetables you want for this, just make sure you put them in the wok in order of length of time to cook, starting with the longest. Make it even healthier by using low sodium packet ramen. If you can manage the stir fry while you boil the noodles, you'll get this on the table in 10 minutes!

Ingredients

• 1 packet instant ramen ((Note 1))
• 1 cup Chinese cabbage ((loosely packed), chopped into 2.5cm/1" pieces)
• 1/2 carrot (, sliced on the diagonal)
• 3 mushrooms (, sliced (I used shiitake))
• 1/4 cup bean sprouts
• 1/2 shallot/scallion (, finely sliced (for garnish))
• 1 garlic clove (, minced)
• 1/2 tbsp peanut oil
• 1/2 tsp corn flour / cornstarch
• 1 1/2 tsp soy sauce
• 1 1/2 tsp chinese cooking wine ((Note 3))
• 1/2 tsp sugar
• Dash of sesame oil ((optional))
• 3 tbsp water

Instructions

1. 1

   Combine the sauce ingredients in a small bowl and mix well until there are no cornflour lumps.

2. 2

   Bring water to boil and cook ramen per packet instructions, using the soup stock packet that comes with the ramen. (See Notes)

3. 3

   Heat oil in wok (or fry pan) over high heat. Add garlic and stir fry for 20 seconds until fragrant - be careful not to burn it.

4. 4

   Add carrots and mushrooms and stir fry for 30 seconds, then Chinese cabbage and stir fry for another 30 seconds.

5. 5

   Add sauce and cook for 30 seconds until it becomes thick and glossy.

6. 6

   Remove from heat, immediately add the bean sprouts and give a quick stir to coat the bean sprouts in the sauce and use the residual heat to slightly cook the bean sprouts.

7. 7

   Place noodles and soup in bowl, top with vegetables and garnish with shallots. Serve immediately.