Ramen Stir-fry with Sesame, Shiitake & Ginger

The next few recipes come from the blog, Food 52.

Growing up, we always had ramen--real ramen noodle soup, not the Maruchan cellophane packet ramen. But in college while budgets were tight, I became acquainted with the infamous packeted noodles. Here's one way I liked to jazz it up a bit!

SERVES 2-3

• 2 packets Ramen Noodles
• 2 tablespoons canola oil
• 1/2 tablespoon fresh ginger, grated
• 2 garlic cloves
• 2 tablespoons sesame oil
• 2 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1 cup broccoli stems, julienned thin
• 1 cup carrots, julienned thin 
• 1 cup red cabbage, chopped
• 2 cups shiitake mushrooms, sliced
• 1 cup medium firm tofu, cubed and drained
• Chili Oil to taste

1. In separate pot, boil water and add Ramen noodles. Cook for 3 min. Drain.
2. Heat wok with canola oil. Add ginger and garlic. Saute for a couple minutes.
3. While ginger and garlic cook, whisk sesame oil, soy sauce, and vinegar, set sauce aside.
4. Add veggies and mushrooms to wok. Toss for a couple minutes. Add tofu and toss.
5. Add cooked noodles to wok. Toss together with veggies and tofu. Pour sauce over. Combine well. Add chili oil to taste. Chow it. :)