Fresh ramen noodles are long, springy, meaty, and incredibly satisfying. You can find them in the refrigerated section of the grocery store - so grab a bag and whip up this amazing dish in a snap!
And, if you think making your own sweet and sour sauce is too much work, I want to change your mind. You probably have all the ingredients (maybe not pineapple juice), and the sweet and tangy sauce comes together in one pan with ease.
Note: If your store doesn't have fresh ramen, substitute dried ramen noodles and cook them as directed (please, just don't buy instant soup).
Sweet and Sour Ramen Noodles
1 tablespoon peanut oil
2 large eggs, lightly beaten
2 cloves garlic, minced
1 tablespoon minced fresh ginger
2/3 cup pineapple juice
1/3 cup seasoned rice vinegar
1/3 cup light brown sugar
3 tablespoons ketchup
1 tablespoon soy sauce
1-2 heads baby bok choy, sliced
1 carrot, cut into thin strips
2 tablespoons water
1 tablespoon cornstarch
8-10 ounces fresh ramen noodles
Heat the oil in a large skillet or wok over medium heat. Add the eggs and cook until cooked through (you can scramble them or keep them in bigger pieces so that you can slice them and arrange them over the noodles). Remove the eggs, reserving oil in the pan, and set aside.
Add the garlic and ginger to the pan and cook for 1 minute. Add the pineapple juice, vinegar, brown sugar, ketchup, and soy sauce and bring to a simmer, stirring to blend everything together.
Add the bok choy and carrot and cook for 1 minute.
Whisk the cornstarch into the water and add to the pan. Simmer for 1 minute, until mixture thickens. Add the noodles and cook for 1 minute to heat through.
Transfer the mixture to bowls and top with the cooked egg.
Serves 4
Photo: KEKO64
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