Veggie Ramen Stir-fry veggies
Quick and easy midweek dinner
Introduction
Quick and easy midweek dinner – works great for leftovers as well! This dish is a good source of micronutrients including iron from ramen and molasses.
Who knew molasses had iron?!
Ingredients
- Onion
- Carrots
- Zucchini
- Red pepper
- Broccoli
- Garlic
- Ginger
- Green onion
- Vegetable broth
- Molasses
- Sriracha
- Cornstarch
✖️On low-medium heat, combine chopped broccoli, onion, pepper, zucchini, carrots.
✖️Add in 4-5 cloves chopped garlic & minced or powdered ginger
✖️Cook for approx 15 mins – until soft
In the mean time, cook ramen in boiling water (follow cooking directions on package). I leave mine a little under cooked so they don’t get soggy
Mix together
- 1/2 cup vegetable broth
- 1/4 soy sauce
- 2 tbsp molasses
- 1 tsp cornstarch
- A solid squeeze of sriracha!
Add ramen to your veggies and cover with sauce. My suggestion would be to add little bits of sauce at a time. I find I don’t typically use it all but it really depends on how much veg/noodles your cooking.
Mix together. Dish up and add fresh green onions on top!
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