Malaysian Ramen

This comes from Indian-ish and starts with something we all have--instant ramen.  I think after having made it that you could start with any noodle base, and we did buy ramen noodles without seasoning because this calls for you to discard one of the packets, and waste not want not is the going philosophy at our house.  This was a bit salty, so back that down if you are sensitive.  I also parboiled the noodles, because while the author likes to eat ramen noodles raw, I do not.  I think you can really pack in the veggies here.  We used bok choy instead of spinach, and we put in piles of veggies but it still tasted like a noodle dish.  

2 3 oz. packets of ramen

3 Tbs. vegetable oil

2 cloves garlic, minced

1 tsp. minced ginger

1/2 red onion, sliced

1 carrot, diced

2 Tbs. soy sauce (less probably--add one and taste)

1 tsp. white vinegar

1 tsp. Sriracha

3 c. chopped spinach

1 Tbs. chopped peanuts

Fresh lime juice

1. Break each block of noodles in half. Reserve one packet of seasoning (discard the other or save for something else) and set the noodles and seasoning aside.
2. In a large pan over medium heat, warm the oil. Once the oil begins to shimmer, add the garlic, ginger, onion, and carrot. Cook until the veggies start to soften and the garlic and ginger start to brown, 4 to 5 minutes, then stir in the soy sauce, vinegar, Sriracha, and about ½ teaspoon of the ramen seasoning. Add the spinach, noodles, and ½ cup water, then toss the noodle cakes and veggies in the sauce. When the noodles start to soften (about 4 or 5 minutes), use a large spoon to break them apart and continue tossing them vigorously in the sauce.
3. Reduce the heat to low, cover, and cook until the water has been absorbed and the noodles are leathery and dry, 5 to 7 minutes.
4. Add a generous squeeze of lime juice. Taste and add more lime juice if desired, then sprinkle the peanuts on top.