Prep Time: 10 minutes
Cook Time: 10 minutes
1 medium onion, diced
1 sweet red pepper, diced
1 green pepper, diced
1 1/2 cups mushrooms, sliced
2 large carrots, peeled and chopped
2 packages instant ramen noodles
1 tbs Chinese Five Spice
Pinch red pepper flakes
1 cup soy sauce
1/4 cup rice wine
Honey, to taste
1. Heat peanut oil in a large skillet. When oil is hot, add onion and cook for about 5 minutes. Add the rest of the vegetables and season with Chinese Five Spice and red pepper flakes. Saute until desired texture.
2. Cook noodles according to package directions. Disgard spice packet. Drain noodles if necessary.
3. To make sauce, whisk soy sauce, rice wine and honey. When vegetables are close to being done, add noodles and sauce and toss to coat. Cook for about 2 minutes more. Serve hot!
Recipe is an original.
So I needed to make something for dinner because my pasta leftover from the other night were only going to go so far and I needed something different. I had veggies and actually intended on adding chicken to this but forgot to take it out of the freezer to thaw so I went vegetarian tonight! I also didn’t want to have to wait for rice to cook nor deal with the mess that comes with cooking rice so I decided on some noodles. I had made a sauce recipe before that was basically soy sauce and honey so I made a rendition of that and just added ingredients until it tasted right. And then we have what you see here! It was incredibly easy and tasty. You can use whatever veggies you like. I definitely recommend adding the red pepper flakes to combat all the salty and sweet from the sauce. And Chinese Five Spice is just awesome.