Ingredients

Scale

For the Asian stir fry sauce: (double the sauce recipe if using lots of noodles)

2 Tablespoons oyster sauce
2 – 4 cloves garlic, peeled and chopped fine
1-inch chunk of fresh ginger root, grated
1/2 teaspoon sesame oil
1/4 cup rice vinegar
1/4 cup low sodium soy sauce
2 – 4 Tablespoons honey (to taste)
1 teaspoon sriracha (or to taste)

For the stir fry:

2 – 4 cakes (4 – 8 oz.) of brown rice ramen noodles (or other Asian noodles)
2 – 4 radishes with greens
1/2 teaspoon sesame oil
2 – 4 teaspoons avocado oil (or other neutral tasting oil)
1/2 onion, peeled & chopped (or 2 –4 green onions, chopped)
1/2 – 1 cup fresh broccoli florets
1/2 – 1 cup zucchini, sliced into thin strips
2 – 4 mini sweet peppers, cut into thin strips
1 carrot, peeled & cut into thin strips
Optional: 1 cup leftover or rotisserie chicken, shredded or cut into chunks
For garnish/extra flavor: toasted black and/or white sesame seeds

Instructions

In a small bowl, whisk together the stir fry sauce and set aside.
Clean the radishes and greens, then cut off the tip and the tops of the radishes (saving the greens) and slice the radishes thin, then cut into little sticks. Roughly chop the greens and set aside.
Bring a pot of water to boiling and add a tiny splash of oil. Set a colander in the sink for draining the noodles. Add the ramen noodles to the boiling water, fluffing and breaking apart with a fork once the noodles begin to soften. When done to your liking, pour the noodles and hot water into the colander to drain.
Heat a wok or large saute pan over medium/medium high heat. When hot, add the sesame and avocado oils and swirl to coat the bottom of the pan. Add the onion and saute until softened and beginning to get translucent, then stir in the radish sticks, zucchini and carrot. Saute briefly, then add the broccoli and cook, stirring frequently, until the broccoli is crisp tender and bright green. Stir in the chicken (if using) and saute briefly until hot, then add the radish greens and noodles and stir just until the greens are wilted.
Remove from heat and stir in some of the stir fry sauce. Taste and add more sauce if needed. The noodles will soak up the sauce so you may find you want more sauce after a couple minutes.
Sprinkle with toasted sesame seeds and enjoy hot … or refrigerate in an air proof container and eat as a cold salad the next day. Both ways are delightful!

Notes

If making 3 or 4 blocks of noodles, I recommend doubling the sauce recipe. If you have any leftover sauce, you can always use it for future stir fries or as a dressing on an Asian salad.

If you want your noodles to be long strands, try to cook them so they are done at about the same time as the stir fry, then gently fold them in. If you cook your noodles in advance and need to reheat them, they might break up as you toss with the veggies.

If you use zoodles for this recipe in place of the noodles, you might want to thicken the sauce with some cornstarch to make it cling to the zoodles. Since zucchini noodles have a lot of moisture in them, they will not soak up the sauce like brown rice ramen noodles do.

Vegetables in this dish are easily swapped for other favorites, but I do recommend keeping the sweet peppers and onion.

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