# Components:
→ Noodles
01 - 2 packs instant ramen noodles (discard seasoning packets)
→ Vegetables
02 - 2 cups frozen mixed vegetables (broccoli, carrots, snap peas)
03 - 2 green onions, sliced
→ Sauce
04 - 3 tbsp soy sauce (use tamari for gluten-free)
05 - 1 tbsp sesame oil
06 - 1 tbsp oyster sauce (or vegetarian oyster sauce)
07 - 1 tsp rice vinegar
08 - 1 tsp honey or maple syrup
09 - 1 clove garlic, minced
10 - 1 tsp fresh ginger, grated
11 - 1/2 tsp chili flakes (optional)
→ Garnish
12 - 1 tbsp toasted sesame seeds
13 - Additional sliced green onions
# Directions:
01 - Boil ramen noodles for 2 to 3 minutes until just tender. Drain and set aside.
02 - Heat sesame oil in a large skillet or wok over medium-high heat. Add minced garlic and grated ginger; sauté for 30 seconds until fragrant.
03 - Add frozen mixed vegetables to the pan and stir-fry for 4 to 5 minutes until heated through and slightly crisp.
04 - Whisk together soy sauce, oyster sauce, rice vinegar, and honey in a small bowl.
05 - Add drained noodles to the skillet with the vegetables. Pour the sauce over and toss to combine thoroughly. Stir-fry for 2 minutes until evenly coated and heated through.
06 - Remove from heat. Garnish with toasted sesame seeds and additional sliced green onions. Serve immediately.
