The original recipe used all mushrooms and baby corn, but that was kind of boring, so I started adding other veggies and some meat, which just goes to prove that you can substitute, add, or remove ingredients to get the desired flavor.
Ingredients
2-3 cloves garlic, minced
Butter
1 large onion, diced (or one package of pre-diced onion)
2-3 carrots, sliced (or one bag julienned carrots)
1 package sliced mushrooms
1 bag broccoli florets
1 can baby corn, cut into 1-inch pieces
1 package precooked meat of your choice (rec. chicken)
1 bag sugar snap peas
1 can sliced water chestnuts
1 small can pineapple tidbits
Soy sauce
Worchestershire sauce
Wing sauce (or hot sauce)
Flour
Ramen
Directions
Saute garlic in butter in a large pan until heated through. Add onions and carrots and saute until tender. Add mushrooms and broccoli and saute until tender.
And baby corn, meat, peas, water chestnuts, and pineapple and heat through. Add soy sauce and worchestershire sauce in a 1:2 ratio until sauce covers the bottom of the pan (or until you have a little more than the amount of sauce you'd like to have). Add wing sauce to taste and heat until boiling.
Sprinkle flour over the pan and stir until absorbed. Repeat until sauce is thickened.
Cook Ramen according to package directions. Spoon stirfry over ramen and enjoy.
