Ingredients

The following ingredients have 1 Servings
  • 1 packet instant ramen ((Note 1))
  • 1 cup Chinese cabbage ((loosely packed), chopped into 2.5cm/1" pieces)
  • 1/2 carrot (, sliced on the diagonal)
  • 3 mushrooms (, sliced (I used shiitake))
  • 1/4 cup bean sprouts
  • 1/2 shallot/scallion (, finely sliced (for garnish))
  • 1 garlic clove (, minced)
  • 1/2 tbsp peanut oil
  • 1/2 tsp corn flour / cornstarch
  • 1 1/2 tsp soy sauce
  • 1 1/2 tsp chinese cooking wine ((Note 3))
  • 1/2 tsp sugar
  • Dash of sesame oil ((optional))
  • 3 tbsp water

Instruction

  • Combine the sauce ingredients in a small bowl and mix well until there are no cornflour lumps.
  • Bring water to boil and cook ramen per packet instructions, using the soup stock packet that comes with the ramen. (See Notes)
  • Heat oil in wok (or fry pan) over high heat. Add garlic and stir fry for 20 seconds until fragrant - be careful not to burn it.
  • Add carrots and mushrooms and stir fry for 30 seconds, then Chinese cabbage and stir fry for another 30 seconds.
  • Add sauce and cook for 30 seconds until it becomes thick and glossy.
  • Remove from heat, immediately add the bean sprouts and give a quick stir to coat the bean sprouts in the sauce and use the residual heat to slightly cook the bean sprouts.
  • Place noodles and soup in bowl, top with vegetables and garnish with shallots. Serve immediately.