Ramen Stir Fry offers a melody of buttery noodles with a smooth undertone of miso. Savory fans of garlic and salt should use the higher measurements of soy sauce and garlic.
In Japan, it’s a compliment to the chef to slurp noodles. So, if you catch your family or friends slurping the ramen stir fry, you know you are a ramen noodle maestro!
- Fistful of green beans (approximately 20 beans)
- 2 sliced shiitake mushrooms or ¼ - ½ cup sliced button mushrooms
- 1 3.5 package of dried ramen noodles
- 2½ tablespoons miso paste (if available, awase miso)
- 1 – 1½ teaspoons chopped garlic
- ½ - ¾ teaspoon finely chopped ginger
- 3½ tablespoons butter
- ½ - 1 tablespoon soy sauce
- 2 tablespoons sake rice wine
- ¼ cup corn kernels
- 1 chopped scallion
- Parboil (lightly boil) green beans and mushrooms. Drain.
- Boil ramen noodles (without the package soup) for 3 to 5 minutes. Stir in 1½ tablespoons of butter. Drain. Set aside.
- Melt 1½ tablespoons of butter in a wok or deep large saucepan over low-medium heat.
- Swirl in miso, garlic and ginger.
- Pour in soy sauce and sake.
- Stir vigorously. Make sure all miso bits are dissolved.
- Add the noodles to the wok mixture, making sure all the noodles are coated with the miso mixture.
- Gently slide then ramen into a bowl. Garnish with the green beans, mushrooms, corn and scallions.
Tip: Add extra-firm tofu for a protein packed garnish.