Ginger-Scallion Ramen Noodles

Whisk soy sauce chicken broth rice vinegar cornstarch ginger honey and garlic together in a small bowl; set aside.

Bring a pot of lightly salted water to a boil. Cook ramen noodles in the boiling water stirring occasionally until tender about 3 minutes. Drain reserving 1 cup of cooking water.

Heat sesame oil in a large skillet or wok over medium heat. Add scallions and carrots to the hot skillet and quickly stir-fry until soft about 1 minute. Reduce heat to medium-low pour in sauce and cook until sauce starts to thicken about 2 minutes. Stir in drained ramen noodles separating and tossing them with tongs until coated. Add reserved cooking water a little at a time until you reach your desired consistency.