This might be one of the tastiest stir-fry dishes we’ve ever whipped up. The sauce is the perfect combo of spicy, sweet and umami. The veggies, anchored by crunchy bok choy, become slightly caramelized yet retain tons of fresh flavors. And the ramen noodles — um, yum. Best use of those crunchy little noodle squares to date!

The best part? This is a dinner you can whip up in 20-30 minutes, depending on how fast you are at chopping.

INGREDIENTS

• 1 T. + 1 t. sesame oil

• 1 bok choy head, chopped (use both the white stalk and the green leaves)

• 4 cloves garlic, minced

• 1 broccoli head, cut into florets

• 2 large carrots, peeled and chopped

• 8 oz. portobello mushrooms, sliced

• 1 yellow onion, sliced

• 1/2 large leek, sliced (use just the white part)

• 2 packs of ramen noodles (discard the flavoring packets)

• 1 T. dark soy sauce

• 1 T. low-sodium light soy sauce

• 3 T. sweet chili sauce

• 1 t. sriracha

• Chopped green onions, to garnish

• Sesame seeds, to garnish

STEPS

1) Add 1 tablespoon sesame oil to a wok over high heat. Add all the vegetables (including the garlic) and cook, tossing frequently, until the bok choy stalks and carrots are tender. Depending on how hot you can get the wok, this might take anywhere from 8 to 12 minutes. Use your best judgement!

2) While the veggies are cooking, whisk the soy sauces, 1 t. sesame oil, the sweet chili sauce and the sriracha together in a small bowl.

3) Boil the ramen noodles until they’re a bit soft and just start to separate. Don’t fully cook them.

4) Once the veggies are ready, pour the sauce into the wok. Drain the noodles and add them to the wok as well. Toss everything together, and cook for another couple of minutes until the noodles are cooked through.

5) Use tongs to plate the veggies and noodles. Top with chopped green onions and sesame seeds.