# What You’ll Need:
→ Noodles
01 - 2 packs instant ramen noodles, seasoning packets discarded
→ Vegetables
02 - 1 cup broccoli florets
03 - 1 medium carrot, julienned
04 - 1/2 red bell pepper, thinly sliced
05 - 2 green onions, sliced
→ Sauce
06 - 2 tablespoons soy sauce
07 - 1 tablespoon oyster sauce or vegan alternative
08 - 1 teaspoon sesame oil
09 - 1 teaspoon brown sugar
10 - 2 cloves garlic, minced
11 - 1 teaspoon freshly grated ginger
12 - 1/4 teaspoon crushed red pepper flakes, optional
→ Garnish
13 - 1 tablespoon toasted sesame seeds
14 - 1 tablespoon chopped cilantro, optional
# How to Make It:
01 - Cook the ramen noodles according to package directions, omitting seasoning packets. Drain well and set aside.
02 - In a mixing bowl, thoroughly whisk soy sauce, oyster sauce or vegan alternative, sesame oil, brown sugar, minced garlic, grated ginger, and red pepper flakes until well combined.
03 - Heat a large skillet or wok over medium-high heat. Add a splash of oil, then stir fry broccoli florets, julienned carrot, and sliced bell pepper for 3 to 4 minutes, or until vegetables are just tender.
04 - Add drained noodles to the skillet. Pour the prepared sauce over the noodles and vegetables, tossing well for 2 to 3 minutes to coat evenly and heat through.
05 - Stir in sliced green onions and remove from heat.
06 - Serve immediately, garnished with toasted sesame seeds and chopped cilantro if desired.
