Ingredients
6
6 servings
- •⅓ cup reduced-sodium soy sauce
- •¼ cup chicken broth
- •2 tablespoons rice vinegar
- •1 tablespoon cornstarch
- •1 tablespoon peeled and minced fresh ginger
- •1 tablespoon honey
- •2 cloves garlic, finely minced
- •2 (3 ounce) packages ramen noodles, without flavor packets
- •1 tablespoon sesame oil
- •¾ cup thinly sliced scallions
- •¼ cup shredded carrots
Instructions
- Whisk soy sauce, chicken broth, rice vinegar, cornstarch, ginger, honey, and garlic together in a small bowl; set aside.
- Bring a pot of lightly salted water to a boil. Cook ramen noodles in the boiling water, stirring occasionally, until tender, about 3 minutes. Drain, reserving 1 cup of cooking water.
- Heat sesame oil in a large skillet or wok over medium heat. Add scallions and carrots to the hot skillet and quickly stir-fry until soft, about 1 minute. Reduce heat to medium-low, pour in sauce, and cook until sauce starts to thicken, about 2 minutes. Stir in drained ramen noodles, separating and tossing them with tongs until coated. Add reserved cooking water a little at a time until you reach your desired consistency.
Nutritional Facts
Per 6 servings
- Calories: 173
- Carbohydrate: 24g
- Fat: 7g
- Fiber: 1g
- Protein: 4g
- Sugar: 4g
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