One of the biggest complaints I see about blog recipes is the endless lengths of chatter before getting to the good stuff so here we go! I will include some tips and background on the recipe at the end. Please stay tuned after the featured presentation 😉
Two packages of ramen, any flavor
Stir fry mix from the produce department
½ a medium onion
1 can of chicken broth
¼ cup Soy Sauce
3 tbs Sugar
½ tsp ground ginger
½ tsp garlic
A pinch of onion powder
2 tbs of olive or coconut oil
1 lb. of chicken, beef, shrimp, or tofu
First you want to start the broth so the flavors have time to marry. Combine the chicken broth, soy sauce, sugar, ground ginger, garlic powder, and onion powder in a medium saucepan over medium low heat. Stir occasionally.
While the broth simmers, cut the mushrooms and onions into chunks. Heat the oil over medium high heat. Once it has warmed up, add your protein and stir fry until cooked thoroughly. Timing depends on the protein. Beef 5 to 10 min depending on how you like it, chicken 5 min, shrimp 3 to 4 min.
Once the protein is cooked, add the vegetables of your choosing and stir fry for another 5 min.
Scramble one egg. Move the protein and vegetables to the side and add your scrambled egg. Cook the egg all the way through and chop it up with your spatula and mix it in with the rest of the ingredients. At this point, adding some extra garlic and ginger is never a bad idea!
Heat your broth to boiling and add one package of ramen. Let it cook for 2 to 3 min and then transfer the noodles to a bowl. Add desired amount of the stir fry and broth. Repeat process for second package of ramen.
Makes 3 to 4 servings
Tips and Tricks
All of the spices are to taste so feel free to make it your own! My kiddo loves the shrimp ramen so I will add a half cup of water and half a packet of ramen seasoning to the broth. It helps to add this if your kids already have a favorite ramen flavor. Its adding nutrition to something they already love. The flavors blend so much, she ate the whole bowl without realizing I added fungus hehe.
Cut the veggies into any size you prefer. Fresh stir fry mixes tend to be chunky so chopping them down makes them less noticeable mixed in the dark broth and noodles.
If your kids, like mine, love beef then substitute the chicken broth for beef broth! It is a big favorite of mine and gives you a chance to change up the flavors.
You can also substitute the ground ginger for fresh ginger grated and the garlic powder for fresh crushed garlic or minced garlic for an enhanced version. It adds to the prep time but the fresh and crisp flavor really can elevate it into a more grown up dish.
To add some heat, sprinkle on some crushed red pepper before serving to taste.
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