The original recipe comes from The Pioneer Woman which I followed exactly (except for the green onions- I have an onion hater in my midst) and I used Ramen Noodles. The four cloves of chopped garlic was a little much. Below is how I plan to make this dish next time. I added and changed a few ingredients. Vegetarian and vegan friendly of course.

Ingredients

• 3 packs Ramen Noodles(any flavor because you don’t need the seasoning packet)

Sauce

• 1/2 cup low sodium soy sauce or Tamari
• 2 tablespoons sugar (or vegan-friendly sweetener)
• 1 tablespoon garlic powder
• 2 tablespoons rice vinegar
• 3 tablespoons sesame oil
• 1 teaspoon hot chili oil
• 4 tablespoons canola oil

Stir-Fry

• Zucchini (medium chop)
• Broccoli (frozen florets)
• White onion (peeled, medium chop)
• Red bell pepper (cored, seeded, and julienned)
• Olive Oil

Directions

1. Cut and chop vegetables. I always use frozen broccoli steam bags. Microwave broccoli and drain bag.
2. Add olive oil to a skillet, heat on low. When skillet is warm, add chopped vegetables and broccoli. Increase heat in skillet, stir occasionally.
3. In a small saucepan, combine all sauce ingredients while whisking, heat on low to medium.  Stir occasionally.
4. In a large pot, add water, enough to cover Ramen Noodles. Heat on hight until boiling.
5. When water begins to boil, add Ramen Noodles, allow to boil for about 6 minutes or until noodles are fully separated and appear soft.
6. Remove vegetables from heat (vegetables should appear tender by now).
7. Drain noodles and place in a large bowl.
8. Place vegetables in the bowl and gently toss with noodles.
9. Pour sauce on top of vegetables and noodles and gently toss.
10. Serve and top with additional soy sauce or Tamari