Fall-time Stir Fry Ramen filled with Squash, Carrots + Spinach! Load it up however you like and stir fry with vinegar, Sriracha and crispy garlic. This is my GO-TO lunch when there is nothing much in my fridge except leftover veggies and noodles - and it’s quick too! See below for the recipe.
Fall Stir Fry Ramen with Squash, Carrots and Spinach
1⁄2 cup sliced carrots
1⁄2 cup sliced acorn squash
1⁄2 cup spinach
2 One Culture chicken noodle ramen cups (cook in broth then strained)
1/4th cup green onions + for garnish
2 T Soy sauce
1 tsp One Culture Gochujang
1⁄2 tsp Vinegar
1 T Sriracha
1 T Crispy garlic
Salt and pepper to taste
Start by prepping your ingredients by preheating your oven to 400 degrees and chopping your carrots and acorn squash. Place in the oven for 30 minutes with salt and pepper.
Make your ramen cups according to the package instructions and strain the liquid.
In a wok or skillet, pour your ramen noodles in with a drizzle of olive oil. Add your carrots, acorn squash and spinach. Next add soy sauce, gochujang, vinegar, siracha, green onions and crispy garlic. Mix well and adjust with seasoning as needed. Serve and enjoy!
Keep up with me on Instagram at @lindseyeatsla!