Packet Ramen Makeover

Method8 steps

1. 1

   Step 1: Wash and cut the cabbage and carrot, slice the mushrooms and scallion, and mince the garlic before heating the wok. Whisk the cornstarch (½ tsp), soy sauce (1½ tsp), cooking wine, sugar (½ tsp), optional sesame oil and three tablespoons sauce water in a bowl until lump-free.

   Uses ½ tsp cornstarch · 1½ tsp soy sauce · 1½ tsp Chinese cooking wine · ½ tsp sugar · A dash of sesame oil, optional · 3 tbsp water, for the stir-fry sauce

2. 2

   Step 2: Bring the noodle-soup water to a boil and prepare the instant ramen with its included soup seasoning according to the packet directions. Keep both the noodles and their soup for the serving bowl; this water is separate from the three tablespoons in the stir-fry sauce.

   Uses 1 packet instant ramen with its soup seasoning · Water for cooking the noodle soup, as directed on the ramen packet

3. 3

   Step 3: Heat the peanut oil (½ tbsp) in a wok or frying pan over high heat. Add the prepared garlic (1) and stir-fry about 20 seconds until fragrant, taking care not to burn it.

   Add carrot and mushrooms · 1 minUses ½ tbsp peanut oil · 1 garlic clove, minced

4. 4

   Step 4: Add the prepared carrot (½) and mushrooms to the garlic-and-oil pan from step 3. Stir-fry for 30 seconds, then add the cabbage in step 5.

   Add Chinese cabbage · 1 minUses fragrant garlic in peanut oil · ½ carrot, sliced diagonally · 3 shiitake mushrooms, sliced

5. 5

   Step 5: Add the chopped Chinese cabbage (1) to the carrot-and-mushroom pan from step 4 and stir-fry for another 30 seconds.

   Add stir-fry sauce · 1 minUses carrot and mushrooms with garlic and pan oil · 1 loosely packed cup Chinese cabbage, cut into 2.5 cm pieces

6. 6

   Step 6: Stir the prepared sauce from step 1 again, then add all of it to the vegetable pan from step 5. Cook for about 30 seconds until the sauce becomes thick and glossy.

   Check glossy vegetable sauce · 1 minUses stir-fried vegetables with garlic and pan oil · complete lump-free stir-fry sauce

7. 7

   Step 7: Add the bean sprouts (¼ cup) to the glossy vegetable pan from step 6 and stir over the heat until the sprouts are thoroughly cooked and hot throughout. Then remove the pan from the heat.

   Uses stir-fried vegetables coated with thick glossy sauce · ¼ cup bean sprouts

8. 8

   Step 8: Put all the prepared noodles and soup from step 2 into a serving bowl. Top with the whole cooked vegetable-and-sauce mixture from step 7 and garnish with the sliced scallion (½). Serve immediately.

   Uses all packet noodles and their prepared soup · all cooked vegetables in glossy sauce · ½ scallion, finely sliced, for garnish