Recipe Index

Ingredients

• 1 packet instant ramen
• 1 cup Chinese cabbage (loosely packed), chopped into 1-inch 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
• 1/2 tsp sugar
• Dash of sesame oil (optional)
• 3 tbsp water

Method

1. Stir the cornstarch, soy sauce, Chinese cooking wine, sugar, sesame oil and water together in a small bowl until the sauce looks smooth with no cornstarch lumps.
2. Cook the instant ramen in boiling water with its soup stock packet while the vegetables are prepared.
3. Heat the peanut oil in a wok over high heat and stir-fry the minced garlic for about 20 seconds, just until its fragrance rises.
4. Add the diagonal carrot slices and mushroom slices for 30 seconds, then toss in the chopped Chinese cabbage for another 30 seconds.
5. Pour the mixed sauce over the wok vegetables and cook for roughly 30 seconds, until the liquid turns thick and glossy.
6. Take the wok off the heat and fold the bean sprouts through the sauced vegetables so the residual warmth softens them slightly.
7. Tip the ramen and its soup into a bowl, pile the glossy vegetables on top, and finish the makeover with the finely sliced scallion.

Prep: 5 min · Cook: 10 min · Total: 15 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data