# What You'll Need:
→ Noodles
01 - 2 packs instant ramen noodles (seasoning packets discarded)
→ Vegetables
02 - 2 cups frozen mixed vegetables (broccoli, carrots, snap peas)
03 - 2 green onions, sliced
→ Sauce
04 - 3 tablespoons soy sauce (substitute tamari for gluten-free)
05 - 1 tablespoon sesame oil
06 - 1 tablespoon oyster sauce (vegetarian oyster sauce as alternative)
07 - 1 teaspoon rice vinegar
08 - 1 teaspoon honey or maple syrup
09 - 1 clove garlic, minced
10 - 1 teaspoon fresh ginger, grated
11 - ½ teaspoon chili flakes (optional)
→ Garnish
12 - 1 tablespoon toasted sesame seeds
13 - Additional sliced green onions
# How to Make It:
01 - Boil ramen noodles for 2 to 3 minutes until just tender. Drain and set aside.
02 - Heat sesame oil in a large skillet or wok over medium-high heat. Add minced garlic and grated ginger; sauté for 30 seconds until fragrant.
03 - Add frozen mixed vegetables to the skillet. Stir-fry for 4 to 5 minutes until heated through and slightly crisp.
04 - Whisk together soy sauce, oyster sauce, rice vinegar, and honey in a small bowl until combined.
05 - Add drained noodles to the vegetables in the skillet. Pour sauce over the mixture and toss to combine. Stir-fry for 2 minutes until evenly coated and heated through.
06 - Remove from heat and garnish with toasted sesame seeds and additional sliced green onions. Serve immediately.
