Ramen Stir Fry


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


Step 1

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.

Step 2

Mix all of your Stir Fry Sauce ingredients together, set aside.

Step 3

In a large pan, add your oil. Heat over medium high heat.

Step 4

Once hot, add the garlic and ginger. Cook for 15-20 seconds, constantly moving the garlic and ginger around so they don’t burn.

Step 5

Add the onions, carrots, bell pepper, mushrooms. Cook for 2 minutes, stirring constantly.

Step 6

Add in the broccoli. Cook for another 2-3 minutes.

Step 7

Add in your noodles, toss to combine. Followed by the sauce.

Step 8

Toss the sauce in with the other ingredients constantly and cook for 2 minutes or until the sauce thickens up.