I found this recipe really tasty. I used up what veg I had in the fridge (which was spring onions, carrot, courgette & pak choi). I used a hand mandoline to prepare the veg but wished I’d used my food processor (mandoline slicer attachment) as it would’ve made it much quicker.
Sauce: 2 tbsp dark soy sauce, 1 tbsp light soy sauce, 1 tsp sesame oil, 1 tsp sugar, all mixed together in a bowl
Packet of ramen noodles
1 tbsp sesame oil
3 spring onions, sliced (save some green parts for garnish)
2-3 cups worth of vegetables, eg carrots, red pepper, cabbage, pak choi, mushrooms, broccoli (whatever you have handy)
1-2 tbsp mirin
1/2 block of firm tofu, cubed
Heat the wok/frying pan to really hot. Heat a tablespoon of oil. Add the tofu cubes and stir fry for 5 minutes until golden brown. Set aside.
Cook the noodles according to the packet and set aside. Heat the oil in a wok. Add the spring onions and other veg to the pan. Stir fry for about 5 mins (till the veg are fork tender). Add the mirin to the pan to help loosen any brown bits on the bottom. Add the noodles and slowly add the sauce (you might not need all of it). Stir around and let the noodles cook a bit more (they should be brownish). Add to plate, sprinkle on the tofu, reserved spring onion & sesame seeds.
Adapted from a recipe by @pinchofyum