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1/2 head green cabbage, chopped
1 onion, cut into strips
2 carrots, grated
1 crown broccoli, cut into bite size pieces
2 teaspoons ginger (or 2 inches fresh)
2 tablespoons olive oil
2 packages ramen noodles
1 teaspoon sesame oil
1/4 cup soy sauce
1/4 cup worcestershire sauce
2 tablespoons ketchup
1/2 teaspoon sriracha
1 tablespoon sugar
Bring 6 cups water to a boil for the noodles. In a small bowl, combine the soy sauce, worcestershire sauce, ketchup, sriracha, and sugar. Stir until the ketchup and sugar are dissolved. Next, heat the olive oil in a large skillet over medium-high heat. When the oil is hot, add the ginger and all of the vegetables. Stir and cook until wilted but crisp about 5-10 minutes. Once the water boils, add the noodles and cook just until tender (2-3 minutes). Drain, return to the pot and toss with the sesame oil to keep from sticking. When the vegetables are cooked, pour the sauce into the skillet. Add the noodles, stir to coat everything in the sauce, and heat through a couple minutes. Enjoy!
Bring 6 cups water to a boil for the noodles. In a small bowl, combine the soy sauce, worcestershire sauce, ketchup, sriracha, and sugar. Stir until the ketchup and sugar are dissolved. Next, heat the olive oil in a large skillet over medium-high heat. When the oil is hot, add the ginger and all of the vegetables. Stir and cook until wilted but crisp about 5-10 minutes. Once the water boils, add the noodles and cook just until tender (2-3 minutes). Drain, return to the pot and toss with the sesame oil to keep from sticking. When the vegetables are cooked, pour the sauce into the skillet. Add the noodles, stir to coat everything in the sauce, and heat through a couple minutes. Enjoy!