- 2 3 oz. packages ramen noodle soup mix, any flavor
- 1 cup cabbage
- 1 carrot
- 1/2 cup bamboo shoots
- 3 green onions
- 1/2 tsp. minced garlic
- 1/2 tsp. crushed fresh ginger
- 1 Tbsp. vegetable oil
- 1 cup bean sprouts
- 3 Tbsp. Soy Vay® Veri Veri Teriyaki®
- 1 Tbsp. soy sauce
- 1 Tbsp. dry sherry
1.Cook ramen noodles in boiling water until tender but firm, about 4 minutes.
2.Drain and set aside. Reserve the seasoning packets.
3.Shred the cabbage and carrots.
4.Slice the bamboo shoots and green onions. Set aside.
5.Heat the vegetable oil in a large nonstick frying pan or wok over medium-high heat.
1.Sauté the cabbage, carrots, bamboo shoots, green onions, ginger, garlic and bean sprouts until tender.
2.Add the Veri Veri Teriyaki sauce, soy sauce, sherry and one of the ramen seasoning packets.
3.Toss well to coat with the sauce.
4.Cook until everything is warmed through.