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Ingredients

½ cup hoisin sauce ½ cup water 1 tablespoon cornstarch 1 teaspoon white sugar ½ teaspoon grated fresh ginger ¼ teaspoon red pepper flakes kosher salt and freshly ground black pepper to taste 4 cups water 2 (3 ounce) packages ramen noodles (without flavor packet) 2 teaspoons peanut oil 1 bunch asparagus, cut diagonally into 1-inch pieces 2 carrots, peeled and sliced diagonally ½ onion, sliced 3 cloves garlic, pressed 1 cup thinly sliced cooked chicken 2 cups sliced napa cabbage 1 cup sliced mushrooms

Nutrition Info

423.4 calories carbohydrate: 55.3 g cholesterol: 28.3 mg fat: 15.3 g fiber: 5.5 g protein: 18.2 g saturatedFat: 5.4 g servingSize: - sodium: 867.5 mg sugar: 15.7 g transFat: : - unsaturatedFat: : -

Whisk hoisin sauce, water, cornstarch, sugar, ginger, red pepper flakes, salt, and black pepper together in a bowl to make sauce.
Bring water to a boil in a large pot. Add ramen noodles. Cook, stirring occasionally, until tender, about 3 minutes. Drain.
Heat peanut oil in a nonstick skillet over medium-high heat. Add asparagus, carrots, onion, and garlic, saute until slightly tender, 3 to 5 minutes. Add chicken, toss until warmed through, about 2 minutes. Add cabbage and mushrooms. Pour in sauce, toss until coated. Reduce heat to low, cover, and cook until flavors combine, 3 to 5 minutes more.
Serve sauteed asparagus mixture over noodles.

4 servings

This is a great way to couple vegetables that must be used with ramen noodles. A quick and easy after-work meal bursting with flavor.