Super Satisfying Ramen Stir Fry

Enjoy this satisfying, versatile dish. Like fried rice, but it uses plain ramen instead of leftover rice. We buy plain ramen in bulk and keep it in our pantry.

Boil ramen noodles for 5 minutes, then drain and rinse with cold water. Set aside while you prepare the other ingredients.

Protein should be cut small enough so that is mostly cooks through during the browning

Chop animal protein, such as chicken, pork, turkey, or beef, into small pieces. Cook in olive oil over medium-high heat in a wide sauté pan (avoid non-stick). When browned and mostly cooked, remove from the pan and set aside.

In the same wide sauté pan, finely chop and sauté fresh ginger, garlic, and onion on medium heat until the onion is translucent.

Return the cooked meat to the pan, then add the cooked ramen. Increase the heat.

Add soy sauce, white vinegar, brown sugar, and sesame oil. Mix well to evenly coat the noodles and ingredients.

Cover and cook for about 5 minutes, stirring often to prevent sticking and evenly distribute the flavors, then finish cooking the meat.

Add chopped escarole and cover to wilt, or add pre-steamed broccoli or similar alternatives at this point.

Remove from heat; add scallion.

This dish is satisfying, easy to prepare, and economical.

Add extra vegetables to the stir-fry, such as minced carrot, red pepper, or celery.

For last-minute vegetables, use frozen peas or steamed cauliflower.

Add fresh cilantro with scallions for a flavor boost.

Use these guidelines as a template and try different variations.

Veggi-Crisp Rice