5 oz golden oak shitake mushrooms
8 oz sugar snap peas
1 green bell pepper, sliced
1 1/2 cups carrots, sliced into strips (around 3 - 4 medium carrots)
1 small bunch of green onions, diced
1/8 cup fresh ginger, finely diced or minced
1/4 cup fresh garlic, finely diced or minced
For the Stir Fry Sauce: One batch of stir fry sauce (store-bought or one of our recipes)
To a large nonstick skillet or jumbo cooker, add the mushrooms, bell pepper, carrots, green onion, ginger, and garlic. Add 2 tablespoons of sesame oil. Cook the vegetables over medium high heat for around 20 - 25 minutes, until vegetables are cooked but not mushy. Add more sesame oil if necessary to avoid sticking (I added an additional tablespoon half way through cooking) Boil the water for your ramen noodles. In the last five minutes, add in the sugar snap peas. Once sugar snap peas go in, you should be adding your ramen noodles to the boiling water. Follow package instructions to cook, most only take 2 - 4 minutes. Make a batch of the stir fry sauce and have it ready to use. Once ramen noodles noodles are cooked, drain them and add to the vegetables in the skillet. Pour on the stir fry sauce and cook 1 - 3 minutes, until everything is coated in sauce. Serve and enjoy!