Rescue Your Ramen: Making 7 Pantry Staples Sensational

Photo by: Sarah Shatz
Ramen Stir-fry with Sesame, Shiitake & Ginger-
Pantry problem: Ramen packets piling up.

Solution: Ramen Stir-fry with Sesame, Shiitake & Ginger by skylinetothesea

Growing up, we ... more 
Photo by: Sarah Shatz
Ramen Stir-fry with Sesame, Shiitake & Ginger-
Pantry problem: Ramen packets piling up.

Solution: Ramen Stir-fry with Sesame, Shiitake & Ginger by skylinetothesea

Growing up, we always had ramen--real ramen noodle soup, not the Maruchan cellophane packet ramen. But in college while budgets were tight, I became acquainted with the infamous packeted noodles. Here's one way I liked to jazz it up a bit! - skylinetothesea

Serves 2-3

2 packets ramen noodles
2 tablespoons canola oil
2 tablespoons fresh ginger, grated
2 garlic cloves
2 tablespoons sesame oil
2 tablespoons soy sauce
2 tablespoons rice vinegar
2 cups broccoli stems, julienned thin
1 cup carrots, julienned thin
1 cup red cabbage, chopped
2 cups shiitake mushrooms, sliced
1 cup medium tofu, cubed & drained


1. In a medium pot, boil water and add ramen noodles. Cook for 3 minutes then drain.

2. Heat wok with canola oil. Add ginger and garlic. Saute for a couple minutes

3. While ginger and garlic cook, whisk sesame oil, soy sauce, and vinegar, set sauce aside.

4. Add veggies & mushrooms to wok. Toss for a couple minutes. Add tofu and toss.

5. Pour sauce over. Combine well. Add chili oil to taste. Chow it.
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Tue, Nov 8, 2011 4:29 PM EST
Not sure what to do with those packets of ramen noodles that have been lingering at the back of the pantry? What about the canned beans and tins of tuna -- feeling bored yet?



Here are seven simple ways to make the most of the otherwise mundane, by adding just a few fresh ingredients. Clean out the pantry while your family cleans their plates.