• Course

    Main Course

  • Prep time

    10 Mins

  • cook time

    30 Mins

  • servings



For the Teriyaki Sauce

  • 1/2 cup tamari
  • 1 tbsp maple syrup
  • 1 tbsp fresh ginger minced
  • 1 tbsp fresh garlic minced
  • 1/4 tsp black pepper

For the Stir Fry

  • 4 cakes Lotus Foods Organic Millet & Brown Rice Ramen
  • 10-12 shiitake mushrooms washed, de-stemmed & sliced
  • 1/4 cup water
  • 1 tbsp safflower oil
  • 1/2 yellow onion diced
  • 1 carrot washed and sliced
  • 1 zucchini washed and sliced
  • 1 yellow squash washed and sliced
  • 2 peppers washed de-seeded and sliced
  • 1/2 cup peanuts roughly chopped
  • fresh basil washed and torn

products used in the recipe

  • 1

    Combine the tamari, maple syrup, ginger, garlic and pepper in a small mason jar. Shake to combine and set aside.

  • 2

    Heat up a large skillet. Add the sliced mushrooms and ¼ cup water. Simmer until the water has almost cooked off then add the safflower oil.

  • 3

    Add the onions and continue sautéing on medium-low heat for 8-10 minutes until the onions and mushrooms begin to brown.

  • 4

    Make the Ramen Noodles in accordance with package directions. When cooked to al dente, drain and set aside.

  • 5

    Add the carrots, zucchini, squash and peppers to the mushrooms and onions and increase the heat. Continue sautéing until the vegetables are bright in color and slightly softened (~3-5 mins).

  • 6

    Add the cooked noodles and the teriyaki sauce. Toss until all ingredients are thoroughly coated.

  • 7

    Serve immediately with chopped peanuts and fresh torn basil. Add sriracha sauce for additional heat.

products used in the recipe