Stir-Fry Ramen

Name: Stir-Fry Ramen
Total time: 51
Yield: 4
Ingredients: ½ cup hoisin sauce; ½ cup water; 1 tablespoon cornstarch; 1 teaspoon white sugar; ½ teaspoon grated fresh ginger; ¼ teaspoon red pepper flakes; kosher salt and freshly ground black pepper to taste; 4 cups water; 2 (3 ounce) packages ramen noodles (without flavor packet); 2 teaspoons peanut oil; 1 bunch asparagus, cut diagonally into 1-inch pieces; 2 carrots, peeled and sliced diagonally; ½ onion, sliced; 3 cloves garlic, pressed; 1 cup thinly sliced cooked chicken; 2 cups sliced napa cabbage; 1 cup sliced mushrooms

Recipe by Shelley Lima from allrecipes.com

Dinner 51 Mins.

Ingredients

4 servings

•

½ cup hoisin sauce
•

½ cup water
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1 tablespoon cornstarch
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1 teaspoon white sugar
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½ teaspoon grated fresh ginger
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¼ teaspoon red pepper flakes
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kosher salt and freshly ground black pepper to taste
•

4 cups water
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2 (3 ounce) packages ramen noodles (without flavor packet)

•

2 teaspoons peanut oil
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1 bunch asparagus, cut diagonally into 1-inch pieces
•

2 carrots, peeled and sliced diagonally
•

½ onion, sliced
•

3 cloves garlic, pressed
•

1 cup thinly sliced cooked chicken
•

2 cups sliced napa cabbage
•

1 cup sliced mushrooms

Instructions

Whisk hoisin sauce, water, cornstarch, sugar, ginger, red pepper flakes, salt, and black pepper together in a bowl to make sauce.
Bring water to a boil in a large pot. Add ramen noodles. Cook, stirring occasionally, until tender, about 3 minutes. Drain.
Heat peanut oil in a nonstick skillet over medium-high heat. Add asparagus, carrots, onion, and garlic; saute until slightly tender, 3 to 5 minutes. Add chicken; toss until warmed through, about 2 minutes. Add cabbage and mushrooms. Pour in sauce; toss until coated. Reduce heat to low, cover, and cook until flavors combine, 3 to 5 minutes more.
Serve sauteed asparagus mixture over noodles.