This easy veggie ramen recipe will please both kids and adults. Just add vegetables, ramen noodles, & mirin for a quick and simple meal.
In a small bowl, whisk the soy sauce, oil, and sugar together for the sauce. Set aside.
Cook noodles according to package directions. Drain and set aside, (discard spice package, we won’t be using it.)
In a large wok or skillet, heat oil.
Add white parts of the scallions and vegetables to the hot pan and stir fry until fork-tender, for about 5 minutes.
Add mirin, cooked noodles and about half sauce mixture, tossing gently to combine. Add more sauce if needed.
Serve topped with remaining green parts of the scallions. Enjoy!
This recipe is best eaten right off the stove!
Some delicious additions to this ramen would be sliced mushrooms or even grilled tofu.
Are you a toppings junkie like me? Add grated carrots, sesame seeds and a dash of hot sauce to the ramen bowls.
Feel free to store leftovers in a sealed container in the refrigerator for up to 3 days.
If you plan on making extra for another day, wait to add the noodles until you are ready to consume.
This is also great for a lunch on the go, because it tastes just as great at room temperature.