As a followup to my article1 about a really delightful bean-based noodle soup, I’ve started making a delightful vegetable stirfry from the same basic noodle soup packets.
You will need:
- A noodle soup/ramen packet. I still like Nong Shim Kimchi flavour ramen.
- Vegetables. I use mushrooms, onions, capsicum/bell pepper, tomato, and spinach.
- One garlic clove, diced finely.
- Olive oil
- Soy sauce
- Water, in a glass.
- Boiling water
- An egg, optionally
Sprinkle your olive oil lightly in the bottom of the pan. Add the garlic, and set to medium heat. Brown your garlic.
Once the garlic is brown, add in your mushrooms and onions, or anything else that takes a while to cook. Sprinkle soy sauce over the mushrooms and onions, and add some water.
Open the flavour packet, and sprinkle a little over the mushrooms. You don’t want to use the whole packet!
Once the onions are soft, add the capiscum. Keep adding water as needed; you want the bottom surface of the pan covered, but not swimming.
Keep stirring, adding more flavour packet at regular intervals.
Once the capiscum is cooked, add the tomato. Keep stirring, adding water.
Put your noodles in a bowl, and pour boiling water over them. Let stand for 2-3 minutes. Drain, and repeat twice.
Once the tomatoes are cooked, add the spinach.
Crack an egg into the saucepan, if desired.
Keep stirring. Once the spinach starts to wilt, add the drained, cooked noodles.
Stir until the noodles are fully saturated with the water/juice from the bottom of the pan.
Serve. Nom. Enjoy.