In a medium saucepan cook the ramen in boiling water until tender, about 4 minutes. Drain and reserve the ramen.
In a large heavy skillet or wok, heat the oil over high heat until hot. Stir in the garlic, ginger, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, stirring constantly until golden, about 3 minutes. Stir in the broccoli and bell pepper along with 1/2 cup water. Cover the skillet and cook until the broccoli is crisp tender, about 5 minutes.
While the vegetables cook, stir together the stock, soy, corn starch and sugar.
Uncover the skillet and stir in the ramen and the stock mixture. Cook, stirring constantly until the liquid is slightly thickened, 1 to 2 minutes. Serve.
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