This Kung Pao Ramen Stir Fry is a game changer. If you've never thought to turn your ramen into a stir fry, you have to try this right now. This recipe is so drool-worthy, and it's perfect for lunch or dinner and will be sure to satisfy your craving for Chinese takeout.
Prep and cut all vegetables, garlic and tofu. Set Aside. To make sauce, add all ingredients under ‘sauce’.Set aside. Cook ramen noodles and drain. Set aside. On medium high heat, add oil, tofu and sweet soysauce. Saute until tofu is evenly coated. Remove off pan and set aside. Wipe down pan and add oil.Saute garlic, onion, red chili flakes, red peppers, and tofu. Add cooked noodles and green onions. Cookfor 1-2 minutes. Top with toasted sesame seeds.
Prep and cut all vegetables, garlic and tofu. Set Aside. To make sauce, add all ingredients under ‘sauce’.Set aside. Cook ramen noodles and drain. Set aside. On medium high heat, add oil, tofu and sweet soy sauce. Saute until tofu is evenly coated. Remove off of the pan and set aside. Wipe down pan and add oil. Saute garlic, onion, red chili flakes, red peppers, and tofu. Add cooked noodles and green onions. Cook for 1-2 minutes. Top with toasted sesame seeds.
