- 2 blocks of ramen noodles.
- 1 tablespoon of chopped garlic.
- 1/4 yellow onion, sliced.
- 3 cups of baby corn, sliced carrots, sliced portobello mushrooms, and broccoli florets.
- 1 pack of chicken flavored Ridetti bouillon.
- 1/4 cup of noodle water.
- 1 tsp of sesame oil.
- Pepper to taste.
- Bring a pot of water to boil and cook the noodles for 2 – 3 minutes, until al dente.
- Remove the noodles and set aside, keeping the starch water.
- In a wok over medium-high heat, sauté the garlic and onion until fragrant.
- Add the vegetables and the Ridetti bouillon, stir until mixed.
- Pour in the water and mix well.
- Add the cooked noodles and stir continuously for one minute, seasoning with black pepper.
- Take off the heat and add sesame oil, mix well.
- Plate and serve hot.