#quickweeknightmeal

A tasty and filling stir-fry dish that mixes colorful veggies with ramen noodles and coats everything in a delicious sauce. This quick and simple vegetable ramen stir fry is the ideal weeknight supper.

Ingredients: 2 packs of ramen noodles. 2 tablespoons vegetable oil. 1 onion, thinly sliced. 2 cloves garlic, minced. 1 bell pepper, thinly sliced. 1 carrot, julienned. 1 cup broccoli florets. 1 cup snap peas. 1/4 cup soy sauce. 2 tablespoons hoisin sauce. 1 tablespoon sesame oil. 1 teaspoon ginger, grated. 1/2 teaspoon red pepper flakes adjust to taste. 1/4 cup chopped green onions. 1/4 cup chopped cilantro. Sesame seeds for garnish optional.

Instructions: After cooking the ramen noodles as directed on the package, drain and set aside. Heat the vegetable oil in a big skillet or wok over medium-high heat. Stir-fry the chopped onion and minced garlic for two to three minutes, or until the onions become soft and fragrant. Snap peas, broccoli florets, carrot, and bell pepper should all be added to the skillet. Stir-fry the vegetables for 45 minutes, or until they are crisp-tender. Combine the red pepper flakes, soy sauce, hoisin sauce, sesame oil, and grated ginger in a small bowl. After adding the sauce, toss to coat the stir-fried veggies. When the ramen noodles are cooked, add them to the skillet and mix everything until everything is well heated. Take off the heat and, if you'd like, top with chopped cilantro, green onions, and sesame seeds. Enjoy your Vegetable Ramen Stir-Fry hot and served!

Prep Time: 15 minutes

Cook Time: 15 minutes

A sweet and savory stir-fry with soft chicken, chunks of juicy pineapple, bright bell peppers, garlic and ginger that smell great, and a tasty sauce on top. Great for a quick and filling dinner during the week!

Ingredients: 2 chicken breasts, diced. 2 cups pineapple chunks. 1 red bell pepper, sliced. 1 yellow bell pepper, sliced. 1 onion, sliced. 3 cloves garlic, minced. 1 tablespoon ginger, minced. 1/4 cup soy sauce. 2 tablespoons hoisin sauce. 1 tablespoon rice vinegar. 1 tablespoon honey. 2 tablespoons vegetable oil. Salt and pepper to taste. 2 green onions, chopped for garnish. Cooked rice for serving.

Instructions: Soy sauce, hoisin sauce, rice vinegar, and honey should all be mixed together in a small bowl. Put away. Put vegetable oil in a big pan or wok and heat it over medium-high heat. Dice the chicken and add it to the pan. Cook for about 5 to 6 minutes, or until it is browned and fully cooked. Take the chicken out of the pan and set it aside. If you need to, add more oil to the same pan and then add the ginger and garlic that have been chopped up. After about one minute, the food should smell good. Slice the onion and bell pepper and add them to the pan. To make things a little softer, stir-fry for two to three minutes. Put the cooked chicken back in the pan with the pineapple chunks. Cover the chicken and vegetables with the sauce. Mix things together well. After two to three minutes, everything should be fully heated through and the sauce should have become a little thicker. Add pepper and salt to taste. Before serving, sprinkle with chopped green onions. Serve hot on top of rice that has been cooked.

Prep Time: 15 minutes

Cook Time: 15 minutes