15-Min Vegan Ramen Stir Fry

• 10 ounces ramen noodles
• 1 tablespoon olive oil
• 1 cup button mushrooms sliced
• 1 cup green cabbage thinly sliced
• 1/2 cup asparagus thin, sliced into 2'' pieces
• 1/2 cup frozen shelled edamame
• green onion
• stir fry sauce
• 5 tablespoons low sodium soy sauce or tamari, if gluten free
• 2 tablespoons Sriracha depending on how spicy you want it
• 1 tablespoon rice wine vinegar
• 1 teaspoon sesame oil
• 1 teaspoon maple syrup or agave
• 1 teaspoon minced ginger fresh

1. Bring a large pot of water to boil. Add in the ramen noodles and frozen edamame and simmer for 4 minutes. Drain and set aside.
2. While the water is boiling, heat 1 tbsp of olive oil in a large skillet. Add in sliced mushrooms and cabbage and cook for 4-5 minutes, or until vegetables are tender. Add in asparagus and cook for 1-2 more minutes. Turn heat off. Add the ramen and edamame into the vegetable skillet and toss to combine.
3. Prepare the stir fry sauce by whisking all the sauce ingredients together in a bowl. Pour the sauce over the vegetable ramen and toss to coat. Top with sesame seeds and sliced green onion.

ramen noodles, olive oil, button mushrooms, green cabbage, thin, edamame, green onion, fry sauce, soy sauce, depending, rice wine vinegar, sesame oil, maple syrup, ginger fresh

Taken from www.yummly.com/recipe/15-min-Vegan-Ramen-Stir-Fry-1549141 (may not work)