Vegetable and Ramen Noodle Stir-Fry!

VEGETABLE AND RAMEN NOODLE STIR-FRY

INGREDIENTS

6 packets of instant ramen noodles

6 heads of baby bok choy

1 carrot

1 onion ( medium size )

1 stalk of celery

2 shallots

3 cloves of garlic

2 tablespoons oil

Salt to taste

Sauce: 3 tablespoon soy sauce

            3 tablespoon sesame oil 

            1 teaspoon sugar

METHOD

Add ramen noodles to boiling water. Do not cook for long. Drain noodles and put aside.

Crush garlic with back of knife and dice.

Chop up all other vegetables into small pieces.

Combine soy sauce, sesame oil and sugar in a bowl and mix well.

Make sure to have sauce and vegetables ready to go before heating up pan.

Heat pan on med-high and add oil. Oil must be hot so ingredients don't stick.

Add garlic, onions, carrots and stir fry for 2 minutes.

Add the bok choy and stir fry for 2 minutes or until vegetables are soft.

Add cooked ramen noodles and sauce mixture.

Stir fry for another 2 minutes making sure sauce is evenly distributed on the noodles and vegetables.

Add more salt or soy sauce here to taste.

Serve and enjoy!
                                         Rewrite/sequence a recipe from memory
          Let students know they will need to pay close attention to the equipment, ingredients and recipe steps as they will be rewriting/sequencing, the recipe. Students work from memory to recreate the recipe, using their knowledge of recipe structure to guide them. Students can visualise the pieces of equipment and ingredients they used and write these down, organised in the form of a list. They should also write down the steps they followed to prepare the dish.

Encourage students to use words appropriate to the recipe (for example stir, chop, fry, garnish), and to apply the correct spelling and punctuation.

Literacy and Numeracy in the Kitchen and Garden: Ideas for Learning in Primary Years F–6 © Stephanie Alexander Kitchen Garden Foundation 2018