Guest recipe by Amy Sausen of McFarland, WI
- 1 tablespoon olive oil or avocado oil
- ¾ cup sliced carrots
- ¾ cup sliced and quartered zucchini
- ½ cup diced red peppers
- 1 cup par-steamed broccoli florets
- ½ cup diced red onion
- 1 cup diced tomato
- 2 packages of crushed rice ramen noodles, seasoning packet removed
- Drizzle with balsamic vinegar
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- Heat oil in a fry pan or stir fry pan. Add vegetables based on how long they need to cook, vegetables that take the longest go in first. In this case, I added them in the order above. Sauté each vegetable until golden and it begins to soften.
- In the case of broccoli or cauliflower, par steam in the microwave before adding to stir-fry to soften the florets.
- Smash the package of ramen noodles so the pieces are all less than 1” long. It’s easiest to do while still in the packet. Throw away the seasoning packet.
- Make a well of cooked vegetables in your pan. Add the smashed ramen noodles to the center. Pour about 1 cup of water over the ramen, doing your best to keep the water in contact with the ramen noodles. Cook the water off, add more as necessary to make the ramen a soft noodle.
- Serve with your favorite topping. Today, I used a cucumber white balsamic vinegar.
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