This was just a throw together with what I had in my fridge. Make it and use it for any of your favorite stir fry recipes. This sauce is great to have on hand and will last in the refrigerator for up to 1 week. Add the noodles, pour the stir fry sauce overtop, mix to toss and cook another 3 – 4 minutes.Īnd now you’re ready to dine on this scrumptious ramen stir fry! Add the veggies to a wok and stir fry for 2- 3 minutes. Cook the noodles according to package directions. Sart with the sauce by whisking together the tarmari, maple syrup, water, ginger, garlic, cornstarch and red pepper flakes in a small bowl. (Note – The full printable recipe is at the bottom of this post) Red Pepper Flakes – Adds heat, adjust to taste. Rice Vinegar – Also known as rice wine vinegar, it will add a dose of brightness.Ginger – Use fresh or for ease use ginger paste.Garlic – Use fresh or bottled minced ginger for ease.Cornstarch – My fav is this Anthony’s Organic (affiliate link), can sub with arrowroot or tapioca flour.Pure Maple Syrup – Can sub with a few tablespoons of coconut or pure cane sugar.Tamari – Low sodium preferred, or low sodium soy sauce or coconut aminos.You can never have enough vegetables in my opinion, so overshooting is ok, especially the basil – the more the merrier! Use any combo of snow peas, red or green bell peppers, sliced onion, green onion, mushrooms, cabbage, carrots, celery, broccoli, zucchini & yellow squash, bean sprouts, baby corn, etc. For ease, pick up a frozen stir fry mix or prepackaged in the produce section. Keep it simple or use whatever your heart desires. Veggies – Feel free to add in as many veggies as you wish.Alternatively, use regular spaghetti noodles. Ramen Noodles – I used these ramen noodles (affiliate link), but you can sub in 100% soba noodles making this a gluten free dish.More Easy Asian Recipes Ingredients You’ll Need
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