This is a great recipe when you need a quick meal. And, it will satisfy your salty, saucy, noodle craving. Veggies and noodles are stir-fried in a spicy garlic ginger sauce and, the best part is it takes less than 10 minutes!
In a small bowl whisk the sauce ingredients until combined. The sauce may separate a little due to the sesame oil but it is fine, whisk until most of it is combined. (You can double the sauce if you like more sauce.)
In a medium pan, bring 4 cups of water to a low boil. Add the ramen. Remove from heat and let the noodles soften for about 2 minutes. Drain, reserving 1 cup of noodle water.
Meanwhile, heat some cooking oil over medium-high heat in a wok pan or large skillet. Once the oil is sizzling hot add the veggies (except for garlic and ginger) and cook for 3-4 minutes. Add the garlic and ginger after 3 minutes and flash fry for about 30 seconds or until they become fragrant.
Lower the heat and pour in the sauce. Stir until veggies are coated and the sauce has thickened slightly. Stir in noodles and mix to combine. If needed add more ramen cooking water.
Serve right away with freshly sliced scallions, sesame seeds, and more red chili flakes.
Store leftovers for 3-4 days in the fridge. You may need to add more water when reheating.
Notes
*This is a photo of shimeji mushrooms. I can't usually find them at Walmart. Kroger has them at times. If you can't find shimeji, you can use shiitake mushrooms.