Vegetable Ramen (thewoksoflife)

2 pkgs instant noodles
1 T soy sauce
1 t dark soy sauce
1 t oyster sauce (opt for vegetarians)
1/2 t sugar
1/2 t sesame oil
fresh ground white pepper
2 T canola oil
2 cloves garlic, sliced
1/4 c sweet red bell peppers or Holland chilies, julienned
5 fresh shiitake mushrooms, sliced
1 medium carrot, julienned
1 1/2 c shredded cabbage
1 T Shaoxing wine
1 c snow peas, cut in half at an angle
1 c fresh mung bean sprouts
2 scallions, split and cut into 2″ pieces

Open the instant ramen and discard the flavor packet. Bring 6 c water to a boil. Add the noodles and cook for about 45 seconds to a min, using chopsticks or a fork to stir occasionally. You want to just rehydrate the ramen until it breaks up from its rectangular form. It’s important not to cook the ramen fully in this step! Once the ramen is rehydrated, immediately drain the noodles in a colander and rinse under cold water to stop the cooking process and get rid of the excess starch. Combine soy sauces, oyster sauce, sugar, sesame oil and white pepper in a bowl and set aside. Heat your wok over high heat, and add oil and garlic. Immediately add the peppers, mushrooms, carrots and cabbage, and stir fry for 1 min. Add Shaoxing wine and stir fry for another 15 seconds. Add in the cooked noodles, pulling them apart if they are stuck together. Pour the soy sauce mix evenly over the noodles. Stir fry for about 20 seconds using a scooping motion until the sauce is well distributed. Add in the snow peas, bean sprouts and scallions. Mix well for another min and serve! Serve 4.

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