Ramen with Stir-fried Vegetables.

I mentioned that I made an asian soup the other day (here), so I figured why not share the receipe. It is a mixture of a few receipes that I have and my own favorites (like the bok choy).

Make the Soy Sauce Broth: 6 cups chicken broth, 2 tsp salt, 4 tsp Chinese rice wine, pepper and 4 tbsp of soy sauce.

heat everything but the soy sauce and pepper in a pot and bring to a boil, after boiling turn heat down to a simmer and add soy sauce and pepper.


Stir Fry: heat up "some" sesame oil and vegetable oil in the wok, then add in your favorite vegetables. I used: bok choy, onion, garlic, carrots, radishes, scallions .... (I think that was it)

Cook the Ramen noodles (come on ... you know how to do this!)

Put it together: divide up the noodles into the number of bowls you are serving (I used 1 package of noodles for 2 bowls)... add the stir fry vegetables on top of the noodles.... then add the simmering soy sauce broth to make the soup.

With the chicken broth and soy sauce there probably is a bit of sodium in the soup, but if you just ate the ramen noodles you have a lot of sodium with those little flavoring packets... plus you wouldn't get all the vegetables.

I like it. And Nikki thinks it's awesome I'm willing to cook. Double Whammy.

I pull a lot of my stir fry ideas from: Thre Complete Book of Asian Cooking, it's pretty good. There are probably some good websites too?