2 green onions, sliced, green parts reserved for garnish
2 tsp fresh ginger, grated
2 garlic cloves, minced
Stir Fry Sauce
1/4 cup soy sauce
1/4 broth (chicken, beef, vegetable, or water)
1 Tbsp oyster sauce
1 tsp corn starch
Directions
Remove ramen noodles from packaging and place in a bowl. Pour just enough boiling water over the noodles to cover and allow to sit for 10 minutes.
Chop all stir fry vegetables, garlic, and ginger and set aside. Mix stir fry sauce ingredients and set aside.
Heat a large skillet or wok over medium-high heat and add vegetable oil. Sauté the sliced onions, mushrooms, bell peppers, carrots, and sugar snap peas for about 5 minutes. You want the vegetables to get a little char and start to soften but remain tender. Add the garlic, ginger and green onions, cooking for another minute or so.
Next add the stir fry sauce and allow it to simmer for a minute or two to allow the corn starch to cook and slightly thicken the sauce. Once the sauce is thickened remove the heat and add the rehydrated ramen noodles. Mix to combine and garnish with green onion.
