Ginger-Scallion Ramen Noodles recipe
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Ingredients
- ⅓ cup reduced-sodium soy sauce ¼ cup chicken broth 2 tablespoons rice vinegar 1 tablespoon cornstarch 1 tablespoon peeled and minced fresh ginger 1 tablespoon honey 2 cloves garlic, finely minced 2 (3 ounce) packages ramen noodles, without flavor packets 1 tablespoon sesame oil ¾ cup thinly sliced scallions ¼ cup shredded carrots
Nutrition Info
- 172.7 caloriescarbohydrate: 24 gcholesterol: 0.3 mgfat: 7 gfiber: 0.7 gprotein: 3.8 gsaturatedFat: 2.7 gservingSize: -sodium: 653.8 mgsugar: 3.8 gtransFat: : -unsaturatedFat: : -
Directions Ginger-Scallion Ramen Noodles
Directions
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Whisk soy sauce, chicken broth, rice vinegar, cornstarch, ginger, honey, and garlic together in a small bowl, set aside.
Bring a pot of lightly salted water to a boil. Cook ramen noodles in the boiling water, stirring occasionally, until tender, about 3 minutes. Drain, reserving 1 cup of cooking water.
Heat sesame oil in a large skillet or wok over medium heat. Add scallions and carrots to the hot skillet and quickly stir-fry until soft, about 1 minute. Reduce heat to medium-low, pour in sauce, and cook until sauce starts to thicken, about 2 minutes. Stir in drained ramen noodles, separating and tossing them with tongs until coated. Add reserved cooking water a little at a time until you reach your desired consistency.