The key to this recipe lies in its simplicity: a few tasty ingredients and you have a takeout-worthy vegan ramen noodle dish. Light on sauciness, this vegan ginger scallion noodle stir fry is ready in 20 minutes.
1large head broccoliwith florets cut off and stock thinly sliced
2tbspflavorless oil to cook the broccoli
Mix the scallions, ginger, oil, soy sauce, red pepper flakes, & sherry in a bowl. Set aside.
Bring a pot of water to boil.
In the meantime, heat 2 tbsp oil in a pan over high heat. Add the broccoli. Cook 5-10 minutes until you reach the tenderness desired in your veggies. (You can also steam the broccoli.) Add the scallion mixture. Mix well. Turn off the heat.
Add the ramen noodles to your boiling water. Cook per the directions on the package, usually 4 minutes. Drain. Add to the pan with broccoli. Stir well, and serve!
Prep ahead the scallion mixture and keep in your refrigerator in a sealed container for up to 3 days.