I learned to make a stir-fry with packaged ramen noodles from one of my roommates in college (Hi Joanna!). I was hooked from the beginning and have continued to make a version of this dish for 20 years. In this recipe I use broccoli rabe and onion, but you can use any type of vegetable of choice and you can also add any type of cooked protein. I love tofu, my wife loves chicken in this dish. I hope you enjoy this sweet and spicy dish as much as we do.
What dinner on the table in under 10 minutes, then utilize this recipe and some packaged ramen noodles and whatever veggies you have available. All coated in an easy sweet and spicy sauce.
3 packages ramen noodles
2 tablespoons olive oil
1/2 red onion, thinly sliced
1 bunch blanched broccoli rabe (sub with any veggie of choice)
1 teaspoon salt
1/4 teaspoon pepper
1 tablespoon toasted sesame oil
1 teaspoon to 2 tablespoons garlic chili sauce (sambal)
1 tablespoon honey or maple syrup
2 tablespoons tamari, soy or coconut aminos
1 teaspoon toasted sesame seeds
1/4 cup unsalted peanuts, chopped
In a medium pot add enough water to cover 3 packs of ramen noodles, add 1 tablespoon of salt to the water. Bring to a boil, add the ramen noodles and cook for two minutes. Drain and set aside.
In a large pan or wok set over medium-high heat, add the olive oil and heat for 30 seconds. Add the onions and sauté until edges begin to brown and caramelize. Add the blanched broccoli rabe to the pan season with salt and pepper, and sauté until two minutes. Push veggies to the edge of the pan, so that you have enough space to allow your sauce to cook before mixing into the vegetables. Bring heat down to medium and in the open space add sesame oil, sambal and honey, cook for 30 seconds and then mix into your vegetables. Add the drained ramen noodles and toss into vegetables. Add the tamari and mix into stir-fry. Top with toasted sesame seeds and peanuts.
Welcome to my kitchen.
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