Like most recipes, I modified this from the original to fit my tastes and what was in my kitchen. The original calls for shiitake mushrooms, red peppers, and bok choy, none of which I like. It also calls for tofu, which never turns out right when I try to cook it. Add whatever meat and vegetables you want, it's still good. :)
The Recipe:
- 8 ounces uncooked noodles (I used two blocks of ramen)
- assorted vegetables of your choice in whatever amount you want
- 1 Tbsp. cooking oil
- 1/4 tsp. red pepper flakes
- 1 tsp. minced garlic
- 1/2 c. chicken broth
- 2 Tbsp. tamari or soy sauce
- 1 Tbsp. mirin
- 2 tsp. corn starch
- 2 thinly sliced green onions
1. Cook noodles as you normally would. Drain and set aside.
2. Heat the oil in a large pan or wok. Add the vegetables, red pepper flakes, and garlic. Cook until the vegetables are tender.
3. Combine chicken broth, tamari, rice wine, and cornstarch in a small bowl. Stir sauce into the vegetable mixture, and cook until thickened (about 2 minutes).
4. Add noodles and stir until coated with sauce and heated through. Top with green onion slices.
