Early Dinner Ramen Stir Fry

Ingredients

For this batch of early dinner ramen stir fry, serves 4 is the planning size and about 20 minutes is the work window.

• 3 packs (3 oz each) instant ramen, seasoning packets discarded
• 1 tablespoon vegetable oil
• 3 large eggs, beaten
• 3 cups frozen stir-fry vegetables
• 3 tablespoons soy sauce
• 1 tablespoon honey
• 1 teaspoon sesame oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground ginger
• 1 tablespoon sesame seeds (optional)

How to Make It

Make the meal once, then portion early dinner ramen stir fry in the shape the night actually needs.

• Boil the ramen noodles 3 minutes, then drain and set aside.
• Stir together the soy sauce, honey, sesame oil, garlic powder, and ginger in a small bowl.
• Heat the vegetable oil in a large skillet over medium-high; add the beaten eggs and scramble 1 to 2 minutes, then push to one side.
• Add the frozen vegetables and cook 4 to 5 minutes until hot and tender-crisp.
• Add the drained noodles and the sauce; toss 1 to 2 minutes until everything is coated and glossy.
• Top with sesame seeds and serve.

Timing Before Practice

Start about 25 minutes out; once the noodles are boiled the stir-fry is just a few minutes.

• T-minus 25: boil the noodles and mix the sauce
• T-minus 12: scramble the eggs and cook the vegetables
• T-minus 4: toss in noodles and sauce, then serve

Make It Ahead or Save Leftovers

Cold ramen stir-fry is surprisingly good, so leftovers double as a next-day lunch.

• Mix the sauce a day ahead and keep it in a jar
• Reheat in a skillet with a splash of water to revive the noodles
• Pack leftovers cold in a box for tomorrow
• Serve with: edamame, mandarin orange cups

Parent Tip

Slightly undercook the noodles since they finish cooking when tossed with the hot sauce.