Vegetable ramen stir-fry
Instant ramen without the seasoning packet, stir-fried with crunchy slaw and edamame in a sweet, spicy soy sauce, a cheap pantry dinner in 20 minutes.
- 20 min total
- 15 min hands-on
- Anyone can make this
- Serves 2
- About $2.35 a serving
- 670 calories
- Vegan
- Dairy-free
Dolly says: I’d make this on a weeknight. It’s on the table in 20 minutes.
Ingredients
For 2 servings.
- 2 packages ramen noodles, seasoning packets thrown away
- 1 tsp sriracha
- 1 tsp sesame oil
- 3 cups coleslaw mix
- 1½ cups frozen shelled edamame
- 3 cloves garlic, minced
- 3 stalks green onions, sliced
From your pantry
- 3 tbsp soy sauce
- 1 tbsp brown sugar
- 1 tsp rice vinegar
- 1 tbsp vegetable oil
Each serving has about 670 calories, 25 g protein, 79 g carbs and 29 g fat, and costs about $2.35 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No sriracha? Hot sauce works.
- No coleslaw mix? Green cabbage or red cabbage works.
- No green onions? Chives work.
Steps
Tap an underlined word for a quick explanation.
Bring a pot of water over high heat. Cook the ramen 2 minutes, just until the noodles loosen, then .
Bring to a boil. It means heating a liquid on high until it’s fully boiling before you move on. A lid on the pot gets it there faster, which makes it a good moment to chop something.
How you’ll know: Big bubbles break all over the surface, and they keep coming when you lift the lid.
Drain. Draining means pouring off liquid, like tipping pasta into a colander or spooning extra fat out of the pan. Pour hot grease into a can or jar, not the sink, where it hardens and clogs the pipes.
How you’ll know: Only a few drips are left, and the food isn’t sitting in a puddle.
High heatTimer: 2 min
Dolly’s tip: The seasoning packets are mostly salt. This sauce tastes better and you control it.Stir the soy sauce, brown sugar, sriracha, sesame oil and vinegar together.
Heat the oil in a large over high heat. Add the coleslaw mix and edamame and 3 minutes, until the cabbage .
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Stir-fry. Stir-frying means cooking small pieces fast over high heat in a little oil, stirring almost constantly. It moves quickly, so have everything chopped and ready before the pan gets hot.
How you’ll know: It sizzles loudly the whole time, and the vegetables turn bright and tender-crisp in minutes.
Wilt. Wilting means cooking leafy greens just until they go soft and collapse. Greens shrink a lot, so a big pile of spinach becomes a small handful, and that’s normal.
How you’ll know: The leaves turn soft and deep green and slump into the pan, usually within a minute or two.
High heatTimer: 3 min
Add the garlic and stir 30 seconds, .
Fragrant. Fragrant means cooking until you can clearly smell it, usually garlic or spices, often in about 30 seconds. That’s the moment the flavor is ready, just before it can burn.
How you’ll know: You can smell it from a step back, and garlic is pale gold, not brown.
High heat
Add the noodles and sauce and with tongs 1 to 2 minutes, until glossy. Serve topped with the green onions.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
High heatTimer: 1 min 30 sec
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
