1 package ramen noodles
2 green onions
meat (beef, shrimp, chicken, pork)
¼ ramen noodle seasoning packet
⅓ cup soy sauce
1 tsp. rice wine vinegar
1 tsp. sesame oil
1 Tbs.dark brown sugar
1 Tbs. corn starch
Prep Time: 10 min.
Cook Time: 15 min.
~ All things are difficult before they are easy ~
Before you ask what Lo-fi is and what does it tastes like, let me stop you real quick… Wikipedia explains it as:‘’Lo-fi (from low fidelity) is a music or production quality in which elements usually regarded as imperfections of a recording or performance are audible, sometimes as a deliberate aesthetic choice.’’ While you’re at it, throw on this playlist, and dim the lights to get the vibes just right. Get yourself into a chill, relaxed state of mind and let the down-tempo beats meltany stress from your day. You feelin’ it yet? Dope. This is what the recipe is all about. It’s DIY, distinctive, and it flows. We’ll be cooking with whatever you have on hand and adding a surprising amount of flavor and style. It’ll look good, taste good, and keep you feeling real good.
Let’s whip up a tasty sauce first before we get to frying. Grab a small bowl, mason jar, blender bottle, or whatever you have to shake or stir this sauce in. Tear open a package of ramen noodles and find that sodium bomb that is a silver seasoning packet. Mix 1/4 of the contents with 1/2 cup of warm water. Dump in 1/3 cup of soy sauce, a teaspoon of sesame oil and another teaspoon of rice wine vinegar. Using a fine cheese grater or zester, grate a 2 inch piece of ginger into the mix. If you have it, mince a little bit of garlic in there too. Dump a spoonful of dark brown sugar or a big squeeze of honey. If you’re like me and want yourstir fry to have some heat, sprinkle in red pepper flakes or use sriracha. Don’t even think about mixing in Frank’s Red Hot Sauce. Actually, if you have that on hand, go ahead and put the whole bottle directly into your trash can. Let’s finish up this sauce by adding a tablespoon of cornstarch to thicken it up. Whisk it all together. If you made it in a mason jar, put the lid on and shake it up real good.
While you’re bobbing and nodding your head with these dope beats, boil a pot of water and cook the ramen noodles. When done, strain and run cold water over them to keep from overcooking. Keep everything separated best you can, slice a pepper into thin strips. If you have broccoli, cut the florets into bite size pieces. Matchstick a carrot. Grab a green onion or two and thinly slice the white part, and then slice the green parts diagonally into 1/2 inch tubes. Go ahead, julienne a zucchini if you’ve got one laying around. Throwing in a meat of your choice helps beef up the dish, too.
Stir frying means we’re cooking over a high temperatureso it’s important to keep everything moving aroundin the pan. Drizzle some oil into a wok or large frying pan over med-high heat. Cook your meat first. This can be chicken, beef, pork, shrimp, or whatever you have on hand. Use your best judgement here. Once that’s cooked, set it aside. In the same pan, add a little more oil and toss in the broccoli. After about 5 minutes mix in the zucchini and pepper slices. Keep it all movin’ while you’re groovin’. A couple minutes later toss in the green onions and carrots and cook everything for 5-7 minutes longer. Towards the end of the cook time, crack an egg over everything and loosely scramble it. Make sure your veggies stay crispy. Overcook them and they’ll be mushy, undercook them and they’ll be too crunchy. Find that sweet spot.
Return the meat to the pan and reduce the heat to low. Pour the sauce you made earlier over the mix and let it simmer for a few minutes, then remove from heat. Grab a hearty handful of noodles and place them on a plate or in a bowl. Scoop a big glob of your stir fry and smack it on top. If you like it extra gooey, ladle some more of the sauce on top. Feeling a little fancy, are you? Sprinkle sesame seeds on top and a dribble of chili oil. Stay chill and enjoy.