March 25, 2011

Ramen Noodle Stir Fry

Yesterday, I whipped  up something quick and easy (ramen noodle stir fry). I wasn't really in the mood to try anything exciting. This morning I had to wake up super early again for some fasting blood work. I figure it's about time to get my lipid profile checked and also my vitamin D level. I have been taking a calcium/vit D supplement all winter, so lets hope it's normal. What a gorgeous week it has been in Seattle, super sunny skies and no rain. I am going to cross my fingers for a beautiful summer. My family lives in Toronto, and I hear it snowed this week. I checked the weather this morning and it is -7 C there - gross. See, this is why I left the east coast, if I want the snow and cold weather, all I have to do is go into the mountains. Here is a picture I took last weekend, sunny Seattle.


2 tbsp canola oil
1 cup veggie chicken
1 carrot
1/2 green pepper
1 cup snow peas
1 cup veggie stock
1 tsp sesame oil
1 tsp soy sauce
1 tsp mushroom sauce
2 packages ramen noodles

1. Cover the ramen noodles with boiling water for 3 minutes or until cooked. Remove from water and set to the side.

2. In a wok, fry the veggie chicken in canola oil until brown. Once brown, add the veggies and cook for 5 minutes. Add the remaining ingredients and simmer for 15 minutes.


  1. Oh my goodness, -7 degrees Celsius! Ewyuck! Your seattle pic looks purty though, glad you like it where you live instead:)