Vegetable Ramen Noodle Stir-fry

Steps

1. 1

   Open the instant ramen and discard the flavor packet.

2. 2

   Bring 6 cups of water to a boil in a large pot.

3. 3

   Add the noodles to the boiling water and cook for about 45 seconds to a minute, using chopsticks or a fork to stir occasionally. You want to just rehydrate the ramen until it breaks up from its rectangular form; do not cook the ramen fully in this step.

   Start 45-second timer
4. 4

   Once the ramen is rehydrated, immediately drain the noodles in a colander and rinse under cold water to stop the cooking process and remove excess starch.

5. 5

   In a small bowl, combine the soy sauce, dark soy sauce, oyster sauce, sugar, sesame oil, and white pepper. Set the sauce mixture aside.

6. 6

   Heat a wok over high heat and add the canola oil and sliced garlic.

7. 7

   Immediately add the bell peppers, mushrooms, carrots, and cabbage to the wok and stir-fry for 1 minute.

   Start 1-minute timer
8. 8

   Add the Shaoxing wine to the vegetables and stir-fry for another 15 seconds.

   Start 15-second timer
9. 9

   Add the cooked noodles to the wok, pulling them apart if they have stuck together.

10. 10

    Pour the prepared soy sauce mixture evenly over the noodles.

11. 11

    Stir-fry for about 20 seconds using a scooping motion until the sauce is well distributed throughout the noodles and vegetables.

    Start 20-second timer
12. 12

    Add the snow peas, mung bean sprouts, and scallions to the wok.

13. 13

    Mix well for another minute until the sprouts and peas are just tender, then serve immediately.