Ingredients for the sauce: 1 tablespoon rice vinegar 1 tablespoon toasted sesame oil 2 tablespoons soy sauce 2 teaspoons hoisin sauce 1 teaspoon brown sugar 1 teaspoon minced garlic 1 teaspoon minced ginger for the ramen noodle stir fry: 9 ounces ramen noodles, about 3 packs (discard the flavor packet) 1 tablespoon peanut oil (or other high-heat oil) 1 teaspoon minced garlic 1 teaspoon minced ginger 4 ounces shiitake mushrooms, stems removed, sliced 1 small head of broccoli, cut into florets and sliced julienne 1/2 red bell pepper, sliced julienne 1 egg, lightly scrambled (optional) 2 scallions, sliced 1 heaping tablespoon minced cilantro Instructions Whisk the sauce ingredients together in a bowl and set aside. Bring a medium pot of water to boil over high heat, and cook the noodles according to package directions. Meanwhile, heat the oil in a large skillet or wok over medium-high heat until shimmering. Add the garlic, ginger, mushrooms, broccoli, and peppers, and saute for about a minute. Add the scrambled egg, if using, and stir until it's mostly set up. Mix in with the vegetables. Add the noodles, and, if desired, use scissors to snip the long strands into more fork-manageable lengths. Drizzle the sauce over the stir fry, plus a big pinch of cilantro, and mix well. Garnish with scallions and more cilantro before serving.