Ramen Noodle Stir-Fry with Vegetables & Sesame-Soy Sauce
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Ramen Noodle Stir-Fry

with Vegetables & Sesame-Soy Sauce

25 MIN
2 Servings
Wellness at Blue Apron
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Vegetarian
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These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
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Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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    From the Test Kitchen

    In this dish, springy ramen noodles come together with sautéed broccoli, bell pepper, and celery using an umami-rich sauce of tahini, soy glaze, black vinegar, and more.
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    Dietary Information

    Vegetarian
    • Nutrition
      PER SERVING
    • Calories
      650 Cals (est.)
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    fresh
    ingredients
    Ramen Noodle Stir-Fry with Vegetables & Sesame-Soy Sauce
    Title
    • ½ lb Broccoli
    • ½ lb Ramen Noodles
    • 3 Tbsps East Asian-Style Sautéed Aromatics
    • 1 Bell Pepper
    • 2 Tbsps Black Bean Sauce
    • 2 Tbsps Tahini
    • 1 tsp Black & White Sesame Seeds
    • 1 Tbsp Seasoned Black Vinegar
    • 2 stalks Celery
    • 3 Tbsps Soy Glaze
    • 1 Tbsp Sambal Oelek
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    Prepare the ingredients & make the sauce
    1 Prepare the ingredients & make the sauce

    Fill a medium pot 3/4 of the way up with water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the bottom ½ inch of the broccoli stem; cut the broccoli into small florets. Cut off and discard the stem of the pepper. Quarter lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thinly slice the celery on an angle. In a bowl, combine the black bean sauce, soy glaze, vinegar, tahini, 2 tablespoons of water, and as much of the sambal oelek as you'd like, depending on how spicy you'd like the dish to be.

    Cook the vegetables
    2 Cook the vegetables

    In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the broccoli florets; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned. Add 1/4 cup of water (carefully, as the liquid may splatter). Loosely cover the pan with foil and cook, without stirring, 2 to 3 minutes, or until the broccoli is tender and the water has cooked off. Add the sliced pepper, sliced celery, and sautéed aromatics. Cook, stirring occasionally, 3 to 4 minutes, or until the vegetables are softened. Turn off the heat. Taste, then season with salt and pepper if desired.

    Cook the noodles
    3 Cook the noodles

    Meanwhile, add the noodles to the pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 3 to 5 minutes, or until tender. Turn off the heat. Drain thoroughly and rinse under warm water 30 seconds to 1 minute to prevent sticking.

    Finish the noodles & serve your dish
    4 Finish the noodles & serve your dish

    To the pan of cooked vegetables, add the cooked noodles and sauce; season with salt and pepper. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until thoroughly combined. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished noodles garnished with the sesame seeds. Enjoy!

    Tips from Home Chefs

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    Ramen Noodle Stir-Fry

    Prepare the ingredients & make the sauce
    1 Prepare the ingredients & make the sauce

    Fill a medium pot 3/4 of the way up with water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the bottom ½ inch of the broccoli stem; cut the broccoli into small florets. Cut off and discard the stem of the pepper. Quarter lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thinly slice the celery on an angle. In a bowl, combine the black bean sauce, soy glaze, vinegar, tahini, 2 tablespoons of water, and as much of the sambal oelek as you'd like, depending on how spicy you'd like the dish to be.

    2 Cook the vegetables

    In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the broccoli florets; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned. Add 1/4 cup of water (carefully, as the liquid may splatter). Loosely cover the pan with foil and cook, without stirring, 2 to 3 minutes, or until the broccoli is tender and the water has cooked off. Add the sliced pepper, sliced celery, and sautéed aromatics. Cook, stirring occasionally, 3 to 4 minutes, or until the vegetables are softened. Turn off the heat. Taste, then season with salt and pepper if desired.

    Cook the vegetables
    Cook the noodles
    3 Cook the noodles

    Meanwhile, add the noodles to the pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 3 to 5 minutes, or until tender. Turn off the heat. Drain thoroughly and rinse under warm water 30 seconds to 1 minute to prevent sticking.

    4 Finish the noodles & serve your dish

    To the pan of cooked vegetables, add the cooked noodles and sauce; season with salt and pepper. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until thoroughly combined. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished noodles garnished with the sesame seeds. Enjoy!

    Finish the noodles & serve your dish
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