Veggie Ramen Noodles – Cooking with Kev
Ingredients for 5 servings:
- 140g Ramen brown rice noodles (I used Lotus Foods brand)
- Sauce
- 6oz veggie broth
- 1 1/2 tablespoons arrowroot powder
- 3 tablespoons low sodium soy sauce
- 2 teaspoons sesame oil
- 2 tablespoons Sriracha (or more to taste)
- 1/2 large eggplant (~2 cups), chopped into 1-inch pieces (OR chicken thighs/breasts if you want to add animal protein)
- 1 tablespoon fresh ginger, grated
- 1 tablespoon avocado oil
- 1/3 cup green onions chopped
- 1 tablespoon fresh garlic
- 1 cup Shiitake mushrooms
- 1 red bell pepper, sliced
- 1/3 cup carrot, shredded
- 10oz broccoli florets
Steps
Step 1
Cook Ramen noodles according to the instructions provided, then drain and set aside.
Step 2
Mix well the ingredients for the sauce, then set aside.
Step 3
Set a nonstick wok on medium HIGH heat. Once hot, add eggplant and ginger, then sear for 1-2 minutes until marks appear along the edges of the eggplant.
Step 4
Reduce the heat to medium, then add oil, green onions and garlic. Stir in the wok for 2 minutes, then add mushrooms. Cook for 1 minute.
Step 5
Add bell pepper, carrots and broccoli. Continue cooking for 1-2 minutes, then move all the food to one side of the wok (as much as possible).
Step 6
Stir the sauce one more time before pouring it into the open side of the wok. As soon as the sauce begins to simmer, reduce the heat to LOW or OFF, then quickly fold the veggies in the sauce.
Step 7
Fold in the cooked Ramen noodles and continue mixing to ensure everything is coated in the sauce and well mixed.
Step 8
Enjoy!
