Adapted from Cuisine at Home
3 packages ramen noodles (3 ounces each)
2 teaspoons canola oil
1 teaspoon toasted sesame oil
1 cup chopped carrots
1/2 cup chopped scallions
2 Tablespoons minced shallots
2 Tablespoons low-sodium teriyaki sauce
1/2 cup chopped fresh cilantro
Blanch noodles in boiling water in a medium pot, 3 minutes. Drain noodles and rinse under cold water. Use a salad spinner to remove excess water.
Heat canola oil and sesame oil in a large nonstick skillet over medium-high. Add shallots and saute until softened, about 1-2 minutes (do not burn).
Deglaze skillet with soy sauce, then add noodles, tossing to combine. Season noodles with salt; stir in cilantro right before serving.