2 blocks Lotus Foods Forbidden Rice Ramen
2 Tbsp. Spectrum Culinary Safflower or Sunflower Oil
1 Tbsp. minced fresh organic ginger
3 cloves organic garlic, minced
1/2 organic red or white onion, thinly sliced
2 organic carrots, peeled and julienned
1 organic red bell pepper, julienned
1/4 lb. Sweden Creek shiitake mushrooms, stems removed and caps sliced
2 cups organic fresh or frozen Stahlbush broccoli florets, if frozen thaw before using
Stir Fry Sauce
1/4 cup San-J Tamari or soy sauce
2 Tbsp. Maple Valley maple syrup
1-2 tsp. Sky Valley Sriracha or hot sauce of choice
2 tsp. Let’s Do Organic Cornstarch
1 tsp. Marukan Rice Vinegar or Bragg’s Apple Cider Vinegar
1 tsp. toasted sesame oil, optional
Add water to a pot and bring to a boil. Once boiling, add ramen noodle blocks. Cook for 1 minute. They should separate but undercook. They will finish cooking in the stir fry. Drain in a colander and rinse with cold water to stop the cooking. Set aside.
Mix all of your Stir Fry Sauce ingredients together, set aside.
In a large pan, add your oil. Heat over medium high heat.
Once hot, add the garlic and ginger. Cook for 15-20 seconds, constantly moving the garlic and ginger around so they don’t burn.
Add the onions, carrots, bell pepper, mushrooms. Cook for 2 minutes, stirring constantly.
Add in the broccoli. Cook for another 2-3 minutes.
Add in your noodles, toss to combine. Followed by the sauce.
Toss the sauce in with the other ingredients constantly and cook for 2 minutes or until the sauce thickens up.