Ramen Noodle Stir fry

Ramen noodle stir fry taken up a notch. You won't even miss asian take-out, you are dishing that asian take-out YOURSELF.

Ramen Noodle Stir Fry

This recipe is the tits. Ramen is a staple. It's cheap, delicious, and when you're not feeling soup, you can have it become entirely something else - a stir fry. Entirely something else and entirely wonderful.

"THIS RECIPE IS THE TITS"

I have been in the boonies of hell and still found Ramen, or at least cup of noodles, so you're pretty much all the way there to having the ingredients for this recipe. Don't worry about what ingredients you don't have, work with what you got. Like, beef jerky in this works too instead of tuna. Allergic to peanuts? Then don't add it, I don't care. You'll like it all the same.

Ramen Noodle Stir Fry

Serves 2 (can easily be cut in half to make 1); Cook time: 20 minutes

Ingredients

Stir Fry

• 2 packs of Ramen noodles (preferably the lime and shrimp ones)

• 1 seasoning packet from the noodles (^which is why we prefer the lime/shrimp one, but any will do)

• 1/2 red bell pepper, sliced into 1" lengths

• 1 large shredded carrot (not grated, dear god). Or a handful of pre-shredded.

• 1 can tuna

• 1 egg

• 1 large or 2 small limes

• Sesame oil for frying (or olive oil)

• Toppings: Shredded cucumber, chopped peanuts, chopped cilantro, and oily crispy chili flakes (or red chili flakes)

Sauce (I'll be honest, I didn't measure. Eyeball it - ex. put in ~1/3 the amount of sesame oil as soy sauce, etc.)

• 2 1/2 - 3 Tbsp soy sauce

• 3 Tbsp peanut butter (crunchy or not)

• 1 Tbsp sesame Oil

• 1 1/2 Tbsp siracha

Directions

1. Mix up your sauce in a small cup or bowl and set it to the side.

2. Heat a medium skillet on medium heat with a tablespoon of your sesame or olive oil.

3. Cut up your bell pepper and shred that carrot, add them to your heated skillet.

4. Cook your bell pepper and carrot about 6 minutes until they're cooked through. Remove from pan and save to be added to the stir fry later.

5. Either in the same skillet or another pot, add water and bring to a boil.

6. Cook your ramen noodles about 2-3 minutes until slightly al dente. Drain water and put the cooked noodles off to the side with your cooked veggies.

7. Bring your skillet back onto medium-high heat and add in another tablespoon of sesame or olive oil.

8. Once the oil is hot, add your tuna to the pan to crisp up a bit, about 1 minute.

9. Add in the egg to pan and scramble around into little bits with your tuna.

10. Once your egg is cooked, add a little bit more oil into the pan.

11. Add back in your noodles and veggies, add your ramen seasoning packet, and toss around.

12. Pour your sauce over the noodle stir fry and toss to coat everything.

13. Cook for 3 minutes, while tossing and sautéing everything in the pan to fry up the noodles. Remove from heat after.

14. Squeeze your lime(s) over the noodles and toss around to mix.

15. Dish out on to each plate and top with your chopped peanuts, cilantro, chili flakes and shredded cucumber. BON APPETIT.

Ooooh lala. Ramen at it's finest. Feel free to leave comments if you went through the trouble of really measuring out the sauce. I find a lot of it is preference - if you like saltier, you may go for more soy sauce, more peanut butter if you really like that peanutty-ness. Whatever floats your boat.