Ginger-Scallion Ramen Noodles
Ingredients25 m servings 173
- Whisk soy sauce, chicken broth, rice vinegar, cornstarch, ginger, honey, and garlic together in a small bowl; set aside.
- Bring a pot of lightly salted water to a boil. Cook ramen noodles in the boiling water, stirring occasionally, until tender, about 3 minutes. Drain, reserving 1 cup of cooking water.
- Heat sesame oil in a large skillet or wok over medium heat. Add scallions and carrots to the hot skillet and quickly stir-fry until soft, about 1 minute. Reduce heat to medium-low, pour in sauce, and cook until sauce starts to thicken, about 2 minutes. Stir in drained ramen noodles, separating and tossing them with tongs until coated. Add reserved cooking water a little at a time until you reach your desired consistency.
Per Serving: 173 calories; 7 24 3.8 < 1 654 Full nutrition
ReviewsRead all reviews 3
I added some frozen edamame to the pan when the sauce was added! It was delicious!! Fast and easy and delicious!
Quick and easy meal to make. I added shrimp. My family liked it though the recipe says it serves 4 as a main dish...even with the shrimp it was tight on serving my family of 3.