Ingredients

• Ingredients Units USM Scale 1x2x3x 1 package (9 oz.) ramen noodles (see notes) 18 – 22 oz. stir fry veggies mix, fresh or frozen (see notes for my mix) 1 cup bean sprouts, optional 1/2 cup fresh basil (lightly packed), chopped (optional) 1 tablespoon sesame oil or 1/4 cup veggie broth Stir Fry Sauce 1/3 cup tamari, low sodium soy sauce or coconut aminos 1/4 cup pure maple syrup (sub with coconut or pure cane sugar + 3 Tbsp water) 1/4 cup water 2 tablespoon rice vinegar 1 inch knob ginger, grated or minced 3 – 4 garlic cloves, minced 1 tablespoon cornstarch 1/4 – 1 teaspoon red pepper flakes or 1 teaspoon sriracha, optional

Preparation

• Instructions Stir fry sauce: In a small bowl, whisk together the tamari, maple syrup, water, rice vinegar, ginger, garlic, cornstarch and red pepper flakes. Set aside. Noodles: Cook your ramen noodles according to package and set aside. Assemble: In wok or pan, heat oil or water on medium-high heat, add the vegetables and basil, stir fry for 2 – 3 minutes, add the noodles, pour the stir fry sauce overtop and cook for another 3 – 4 minutes, spices, stirring frequently. Season to taste with more tamari, rice vinegar, etc. Serve: Place in serving dish and garnish with sesame seeds, sliced scallions, and more bean sprouts. Serves 4 – 6 Store: Leftovers can be stored in the refrigerator for up to 4 – 5 days, in a covered container.