Ramen Stir Fry
I feel like everyone has a Ramen fancy-ing recipe or two. If they don't, they should because RAMEN.
What?
Who says I can't love Ramen? Because I totally do. I love it when it is made exactly as the package tells you to make it, but I also love it when I make it fancy.
And by "fancy" I mean it takes ten minutes to get it on the table instead of three minutes. I also mean it actually contains something resembling vegetables and protein.
So. FANCY!
But not really.
The best part of me and my so-called Ramen hacks is that I started doing them in college. One of my favorite people in my dorm taught me all about adding frozen vegetables to Ramen and I've been hooked since. Which is to say, I did it wrong as a really broke college studen, but it was all preparation for today. Or something.
Ramen Stir Fry
2 tablespoons peanut oil
1 package extra firm tofu (or whatever protein makes you happy)
3 packages Ramen (any kind)
1 bag frozen mixed vegetables (I like broccoli, carrots, baby corn, and snow peas)
1 tablespoon soy sauce
1 teaspoon Sriracha sauce
1. Toss the glorious little package of sodium that comes with the Ramen off to the side. You can use it for something else later or throw it away. I won't judge.
2. Cook the Ramen noodles. I go for the microwave method, but it doesn't really matter. Drain the water when they're done.
3. Press the extra liquid out of the tofu and then cut it into cubes.
4. Heat the oil in a large skillet over medium heat. Toss the tofu in there and fry it until it's lightly browned on all sides.
5. Throw the vegetables in there. Yes, I know they're frozen. It's OK. They will heat up as they get to know the tofu.
6. Once the vegetables are warm enough to make you happy, toss the soy sauce and Sriracha sauce in there. Add the Ramen noodles and stir everything up.
7. Pretend that was a lot of work, even if it wasn't.
8. List your favorite Ramen fancy-ing method in the comments because I *love* fixing up Ramen in new ways.
Sunday, November 17, 2013
Reader Comments (7)
Cook the ramen WITH the sodium packet but before serving add sliced mushrooms and kale. When the heat of the soup softens the veggies, serve. My husband adds sriracha, too.
Variations of this is all I crave. Thanks for the budget version! Pregnant lady food for sure.
I do something similar, but add broth, lite coconut milk, a squeeze of lime juice and some fresh cilantro. You can use Sriracha, or, even better, some Thai red curry paste to make a Thai-style curry noodle soup.
you make me want to eat tofu
(any idea why i can't use the pin it button to post this to my food board?)
Several hacks I do:
Instead of using the sodium that comes with the ramen I use chicken broth (but I'm sure veggie broth would work too).
Also sometimes if I'm going for a protein infusion and not a lot of oomph I'll mix in a can of some kind of beans (I generally go black beans) and just a little water. (So ramen, no sodium, can of beans WITH fluid and about a half cup of water.) it's magic.
Toss sodium packages
Boil noodles, drain
Cut up onion, fine as you want, saute in some oil
Add noodles and LOTS of good quality sesame oil, heat a bit
Snarf down happily