Hello everybody, it is John, welcome to my recipe site. Today, I will show you a way to make a special dish, ramen restaurant-style stir-fried vegetables. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
This ramen stir fry doctors up packaged ramen noodles with a rainbow of fresh vegetables and an easy stir fry sauce made from pantry staples. Stir fry with ramen will accommodate just about any vegetable that is easy to sauté. I especially love it with sliced mushrooms, onions, julienned carrots, bean sprouts, broccoli florets, and shredded bok choy or Napa cabbage. This stir-fry recipe made with ramen noodles and full of asparagus, carrots, cabbage, and mushrooms is perfect for a weeknight meal.
Ramen Restaurant-style Stir-fried Vegetables is one of the most favored of recent trending meals on earth. It’s appreciated by millions daily. It is simple, it’s quick, it tastes yummy. Ramen Restaurant-style Stir-fried Vegetables is something that I have loved my entire life. They are fine and they look wonderful.
To begin with this recipe, we have to first prepare a few components. You can have ramen restaurant-style stir-fried vegetables using 19 ingredients and 12 steps. Here is how you can achieve that.
The ingredients needed to make Ramen Restaurant-style Stir-fried Vegetables:
- Get 3 slice Thinly sliced pork belly
- Get To flavor the meat ☆ Sake - 1 tablespoon; Katakuriko - 1 teaspoon; Salt and pepper - a little of each
- Prepare 3 large leaves Cabbage
- Take 1 bag Bean sprouts
- Prepare 5 to 6 Chinese chives
- Prepare 1/3 of a thin one Carrot
- Take 1 The white part of a Japanese leek
- Get 7 grams Dried sliced shiitake mushrooms (optional)
- Take 7 grams Dried wood ear mushrooms (optional)
- Take 1 to 2 cloves Garlic
- Get 10 grams ＊Weipa
- Get 1 tbsp ＊Soy sauce
- Prepare 1/2 tsp ＊Soup stock granules
- Prepare 1/2 tsp ＊Sugar
- Prepare 2 tbsp ＊Sake
- Get 1 tbsp ＊Doubanjiang or oyster sauce
- Prepare 1/3 to 1/2 teaspoon ＊Seasoned salt
- Take 2 tbsp Sesame oil
- Make ready 1 Pepper - optional
Add the green onions (white parts) and vegetables to the hot pan. Add the mirin to loosen the browned bits up off the bottom of the pan. In a small bowl, whisk together oyster sauce, soy sauce, garlic, ginger and Sriracha; set aside. When the mushrooms start to soften, add broccoli florets and stir-fry until the broccoli is tender.
Instructions to make Ramen Restaurant-style Stir-fried Vegetables:
- Soak the dried wood ear mushrooms and shiitake mushrooms in separate bowls to rehydrate.
- Cut the pork into bite-sized pieces, put into a bowl, add the ☆ ingredients and rub in the flavors well.
- Cut off the bottoms of the garlic cloves, peel off the skins and slice thinly. Set aside on a piece of plastic wrap or a plate.
- Cut the cabbage leaves into bite-sized pieces and put into a sieve. When the shiitake mushrooms are rehydrated, squeeze out tightly and put into the same colander.
- Wash the bean sprouts in the bag, and drain into another sieve. Slice the carrot and green pepper thinly, and place into the same colander with the bean sprouts.
- Cut the chives into 3-4 cm pieces, and chop the leek diagonally into 2 mm slices. Put them in yet another sieve.
- When the wood ear mushrooms have rehydrated, put in a sieve and wash well. Cut off any tough parts, squeeze out well, and combine with the cabbage and shiitake mushrooms.
- Put all the ＊ ingredients in a heatproof dish and microwave for 30 seconds (at 1000 W) to dissolve.
- Heat sesame oil in a wok, and stir-fry the garlic over low heat for about a minute. Add the pork and stir-fry until cooked through, over low heat again.
- Turn the heat up to high. Add the cabbage and 2 types of mushrooms, and stir-fry for 1 minute (to coat the vegetables with oil).
- Add bean sprouts, carrot and green pepper and the combined sauce from Step 8 and stir-fry over high heat for about 30 seconds. Mix well and turn off the heat.
- Add leek and chives and stir-fry in residual heat in the pan. Add pepper to taste, mix well and it's done.
In a small bowl, whisk together oyster sauce, soy sauce, garlic, ginger and Sriracha; set aside. When the mushrooms start to soften, add broccoli florets and stir-fry until the broccoli is tender. Remove cooked mushrooms and broccoli from the pan and set aside. Add the remaining sauce ingredients and stir until smooth. Sprinkle soy sauce, sesame oil, and desired amount of reserved ramen seasoning packets over noodles, and toss to coat.
So that is going to wrap it up with this special food ramen restaurant-style stir-fried vegetables recipe. Thanks so much for your time. I am confident you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
