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Roasted Veggie Stir Fry w/ Sesame Seeds


Rate this recipe 4/5 (23 Votes)


  • 2 packs ramen noodles only no seasoning
  • 1/4 cup olive oil
  • 2 cups broccoli florets
  • 2 carrots peeled and sliced
  • 1 julienned red bell pepper
  • Kosher salt
  • Ground black pepper
  • 1 tablespoon dark soy sauce
  • 1 tablespoon sesame seeds
  • 1 teaspoon red siracha hot sauce
  • 1 tablespoon minced garlic
  • 1 large minced red onion


Level of difficulty Average
Preparation time 15mins
Cooking time 30mins
Cost Average budget


Step 1

In a large skillet heat half the oil and sauté the onions, carrots, bell pepper and garlic until soft. In a small pot cook the ramen noodles until tender them drain and hold to the side. Add the broccoli to the pan with veggies and 1 ice cube. Let steam 1 minute. Add the soy sauce, siracha, salt and pepper. Toss in the cooked ramen and toss in sauce. Serve with sesame seeds on top.

Step 2


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  • 3 large eggplants
  • 1 cup olive oil
  • 1/4 cup chopped basil
  • 1 garlic clove, minced
  • Salt
  • Pepper
  • 4 cup shredded cheese


  1. Mix the olive oil, chopped basil, garlic, salt and pepper in a bowl.
  2. Carefully slice the eggplant on it's side in a cross-hatch pattern, without cutting all the way through.
  3. Lay the eggplants inside an oven-safe baking tray.
  4. Pour the oil mixture over the eggplants, taking care to pour between the slices.
  5. Stuff the gaps in the eggplant with shredded cheese.
  6. Cook in the oven at 355°F for 45 minutes, until the flesh is cooked and the cheese totally melted.
  7. Serve and enjoy!

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Roasted Veggie Stir Fry w/ Sesame Seeds Gomaae