Name: Packet Ramen Makeover
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 1
Ingredients: 1 packet instant ramen (Note 1); Stir Fry (about 2 1/2 cups of chopped vegetables, Note 2):; 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; Stir Fry Sauce:; 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

1. My favourite instant ramen is Shin Ramyun which has quite a strong spicy soup flavour (which is why I like it). It does not have a fishy, seafood or meat flavour.

2. You can use whatever vegetables you want. Around 2 1/2 cups, loosely packed, is a good quantity per packet of ramen and for the amount of sauce this recipe makes.

3. Chinese cooking wine can be substituted with sake or sherry. If you don't have it, leave it out and instead of using 3 tbsp of water, use 3 tbsp of vegetable or chicken stock and you'll still get a good flavour.

4. The sauce is not as salty as most stir fry sauces because the ramen soup stock has enough flavour so you only need a mild flavour for the topping.

5. I always reduce the cooking time of the noodles by a minute or two because the residual heat continues to cook it while it's in the bowl and I find if I boil it for the full prescribed time per the packet, by the time I eat it, the noodles are a bit overcooked.

6. Nutrition per serving.

Packet Ramen Makeover

Ingredients

Stir Fry (about 2 1/2 Cups Of Chopped Vegetables, Note 2)

Stir Fry Sauce

Steps

Notes

Nutrition Facts