Easy Asian Noodle Stir-Fry with Green Onions, Bok Choy, Carrots, and Broccoli
Ingredients
- 340g ramen noodles
- 2 stalks green onion, thinly sliced
- 1 head bok choy
- 1 cup broccoli florets
- 3 carrots, julienned
- 5 tbsp coconut aminos
- 1/3 cup shoyu sauce
- 2 tbsp vegan fish sauce (e.g., @oceanshalo)
- 1/3 cup vegetable broth
- 1/2 yellow onion, diced
- 1 tbsp sesame seeds
- 6 garlic cloves, thinly sliced
- Olive oil
- Salt and pepper to taste
Preparation
Place a large pot of water on the stove and bring it to a boil.
In a large wok over medium-high heat, fry the onions with 1 tbsp of olive oil for 3 minutes until translucent.
Add the garlic and cook until fragrant, about 30 seconds.
Add the broccoli, bok choy, green onions, and carrots to the wok. Season with salt and pepper and cook for 5-6 minutes or until tender. Set aside.
Once the water is boiled, add the ramen noodles to the pot according to the packet instructions.
Drain the water and rinse the noodles in cold water to remove starch.
Pour the cooked ramen noodles into the wok with the vegetables over medium heat.
Add the vegetable broth, coconut aminos, vegan fish sauce, and soy sauce. Stir for 3-4 minutes.
Top with sesame seeds.
Enjoy!
