3-4tbspghee to cook inplus another 2 tbsp to finish the ramen (Butter or olive oil works too. I love the flavor of the ghee for this dish though)
1head broccolicut into small/thin florets (sugar peas, asparagus, or sliced cabbage work well here too)
1medium orangered, or yellow bell pepper, cut into strips (if you have real little guys at home, you can dice this for them to manage it easier. Mushrooms give a nice flavor here to if you don’t have peppers.)
Heaping handful of baby spinachchopped (baby kale works here too)
Get your water boiling for the ramen while you chop and cook the vegetables.
Melt the ghee in a large skillet over medium heat, and add the onion, broccoli, and peppers with a big pinch of sea salt. Stir to combine and add a splash of water or bone broth to help the veggies cook quick and keep them tender (just a couple tbsp of water is good). Cook the veggies until they are the texture you like (I cook for about 7 minutes to keep a little bit of a bite to the veggies. If you want the veggies softer, you can cook them longer.)
When your pot of water comes to a boil, add a few tbsp of avocado or olive oil to water to help the ramen from sticking, and then add the ramen noodle squares to the pot. After a minute, break apart the noodles, and cook another 2-3 minutes to keep an al dente, bite tender texture. If you like your ramen noodles softer, you can cook further to your liking.
Scoop the ramen noodles with a slotted noodle spoon, and add them to the cooked veggies. I don’t let every drip of water drain off because the extra little bit of starchy liquid helps keep the noodles from sticking. You can use some of the liquid to make the stir fry saucy if you have added a curry seasoning or coconut aminos to dress yours up.