Name: Spicy Ramen Stir Fry
Total time: 33 min
Ingredients: 4 (3-ounce) packages instant ramen noodles, seasoning packets discarded; 2 carrots, peeled; 14 ounces extra-firm tofu, cut into 1-inch cubes; 2 teaspoons plus 2 tablespoons soy sauce, divided; 2 tablespoons vegetable oil, divided; 8 ounces shiitake mushrooms, stemmed and sliced thin; 2–4 teaspoons chili garlic sauce; 3 garlic cloves, minced; 1 tablespoon grated fresh ginger; 3½ cups vegetable broth or chicken broth; 3 tablespoons cider vinegar; 2 teaspoons sugar; 5 ounces (5 cups) baby spinach

Why This Recipe Works

With its springy chew, instant ramen makes a terrific base for a stir-fry. First, we brown cubes of tofu, remove them from the pan, and brown sliced shiitakes. Chili garlic sauce and lots of minced garlic and grated ginger go into the pan next, followed by the ramen and shaved carrots. Broth added to the pan helps to quickly cook the carrots and hydrate the noodles. Spinach gets wilted in the pan, and cider vinegar, sugar, and soy sauce provide the final savory-sweet flavors.

Before You Begin

If you’re a fan of spice, use the larger amount of chili sauce.

Instructions

Break 4 packages instant ramen noodles into small hunks. Shave 2 peeled carrots into thin ribbons lengthwise with vegetable peeler; set ramen and carrots aside.

Pat 14 ounces extra-firm tofu, cut into 1-inch cubes, dry with paper towels then toss with 2 teaspoons soy sauce. Heat 1 tablespoon vegetable oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add tofu and cook until browned on two sides, about 5 minutes. Transfer to clean bowl.

Add remaining 1 tablespoon oil to now-empty skillet and return to medium-high heat until shimmering. Add 8 ounces shiitake mushrooms, stemmed and sliced thin, and cook until browned, about 4 minutes. Stir in 2–4 teaspoons chili garlic sauce , 3 minced garlic cloves, and 1 tablespoon grated ginger and cook until fragrant, about 30 seconds.

Add ramen, carrots, and 3½ cups vegetable broth to skillet and stir to combine. Bring to simmer and cook, tossing ramen constantly with tongs to separate, until ramen is just tender but there is still liquid in pan, about 2 minutes.

Stir in 3 tablespoons cider vinegar, 2 teaspoons sugar, and remaining 2 tablespoons soy sauce. Stir in 5 cups baby spinach, 1 handful at a time, until spinach is wilted and sauce is thickened, about 2 minutes. Stir in tofu and serve.