Ingredients
Units
Scale
- 3 gluten free ramen noodle patties
- 1/2 cup gluten free soy sauce
- 1 Tbsp sesame oil
- 1 Tbsp cornstarch
- 1 tsp garlic for stir fry sauce (minced or fresh is fine)
- 16 oz bag shredded cabbage ((coleslaw mix))
- 1 tsp garlic for veggie stir fry (minced or fresh is fine)
- 1 cup shredded carrots
- 1 12 oz. ag vegetable stirfry veggies ((this contains broccoli slaw, broccoli florets, snow peas))
Instructions
- To prepare your stir fry sauce whisk together soy sauce, sesame oil, ginger, and garlic in a small bowl. Set aside to thicken.
- In a large sauté pan, add minced or chopped garlic. Stir in cabbage shreds, shredded carrots, broccoli slaw, snow peas, and broccoli florets. (Coleslaw and vegetable stirfry mix)
Add in a splash of water and cover, stirring occasionally until vegetables are softened and steamed. - In a medium pot bring water to a boil, add in 3 ramen noodle cakes. Cook for 3 minutes, and drain.
- Pour your cooked ramen into your vegetables and toss.
- Lastly pour in your stirfry sauce and toss to coat evenly. Let cool 5 minutes and serve.
- Category: Main Course