4green onions, chopped and white and green parts separated
3carrots, chopped
1small head of broccoli, cut into florets
1red pepper, chopped
1yellow squash, chopped
1cupgreen beans
1cupsnap peas
1cupchopped peanuts, optional
Stir fry sauce:
1/2cupvegetable stock
5tbspsoy sauce
2tbspmolasses
1tbspsriracha (omit if you don't like spice)
2tspcornstarch
1/4tspsesame oil, optional
1tsphoisin sauce, optional
Instructions
Bring one pot of water to a boil for the ramen noodles. Follow the instructions on the ramen package for preparing the noodles. While the water comes to a boil, wash and prepare the vegetables and mix together the sauce ingredients. Set aside.
When the noodles are finished cooking, drain and rinse with cold water to stop cooking. Set aside.
Heat the oil in a wok or Dutch oven. Once the oil is warm, add in the garlic, ginger, and white and light green parts of the green onions. Fry and stir frequently for 15-20 seconds until soft. Don’t allow browning.
Add the carrots and broccoli and cook until beginning to soften. Add in the pepper and squash and continue to cook until tender.
Add the noodles to the pan and pour in the sauce. Allow the sauce to simmer while stirring until the sauce thickens. Stir to coat the noodles and vegetables with the sauce—this may take a few minutes while the sauce reduces and absorbs into the noodles. Remove from heat and top with the green parts of the green onions and the chopped peanuts (optional.)