Spicy Malaysian Ramen Stir-Fry

Cook the ramen noodles according to the package instructions, drain and set aside. Discard the seasoning packets.

In a large pan over medium heat, warm the vegetable oil.

Once the oil begins to shimmer, add the minced garlic, minced ginger, finely diced red onion, and finely diced carrot. Cook until the veggies start to soften and the garlic and ginger start to brown, about 4 to 5 minutes.

Stir in the low-sodium soy sauce, distilled white vinegar, Sriracha, and cooked ramen noodles.

Add the roughly chopped baby spinach and toss to combine. Continue to cook for about 1-2 minutes until the spinach wilts.

Drizzle 1 tbsp of fresh lime juice over the stir-fry and toss to combine.

Taste and adjust the lime juice amount according to your preference.

Transfer the stir-fry to serving plates and sprinkle crushed roasted unsalted peanuts on top.