with Saucy Ramen Noodles
Ingredients: Ramen noodles (wheat flour, water, potassium carbonate, food color (yellow #5), potassium sorbate) (wheat) • Mushrooms • Grade A egg • Vegetarian oyster sauce (water, sugars (sugar, fancy molasses), salt, modified corn starch, soy sauce (soybean, maltodextrin, salt), hydrolyzed soy protein, mushroom juice concentrate, soybean oil, yeast extract, natural flavour (soy), xanthan gum, phosphoric acid, caramel, potassium sorbate, sodium benzoate) (soy) • Carrots • Spinach • Green cabbage • Soy sauce (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) (soy, sulphites, wheat) • Garlic puree (garlic, water, soybean oil, citric acid, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Sesame oil • Sesame seeds.
Allergens
Utensils
Tags
Egg
2 unit(s)
Ramen Noodles
200 g
Carrot, julienned
56 g
Mushrooms
113 g
Baby Spinach
56 g
Soy Sauce
1 tbsp
Sesame Oil
1 tbsp
Green Cabbage, shredded
56 g
Garlic Puree
1 tbsp
Vegetarian Oyster Sauce
0.25 cup
Sesame Seeds
9 g
Salt
0.125 tsp
Pepper
0.125 tsp
- Before starting, bring a large pot of salted water to a boil over high (use same for 4 servings). Wash and dry all produce.
- Cut mushrooms into 1/4-inch slices.
- To a small bowl, add soy sauce, garlic puree, oyster sauce and 1/4 cup (1/2 cup) water. Whisk to combine, then set aside.
- In a large non-stick pan, heat half the sesame oil and sesame seeds over medium-high.
- Crack eggs into the pan with seeds. Season with salt and pepper. Pan-fry for 2-3 min, covered, until egg whites are set. (NOTE: The yolks will still be runny.)
- Transfer eggs to a plate and cover to keep warm.
- To another small bowl, transfer any sesame seeds remaining in the pan. Set aside.
- Add remaining sesame oil to the same pan (used in step 2).
- Add mushrooms. Cook for 2-3 min, stirring occasionally, until softened.
- Add carrots, cabbage and 1 tbsp (2 tbsp) water. Cook for 2-3 min, stirring often, until vegetables have softened and water has evaporated. Season with salt and pepper.
- Meanwhile, to the boiling water, add ramen noodles. Stir to separate. Cook, uncovered, 1-2 min, until tender.
- Drain noodles, then rinse under warm water. Return noodles to the pot.
- To the pot with noodles, add spinach, cabbage mixture and sauce. Cook for 2-3 min, stirring constantly, until spinach wilts and sauce coats noodles.
- Divide stir-fry between bowls.
- Top with eggs.
- Sprinkle remaining sesame seeds over top.
550
kcal
Calories
18
g
Fat
3.5
g
Saturated Fat
75
g
Carbohydrate
13
g
Sugar
5
g
Dietary Fiber
23
g
Protein
195
mg
Cholesterol
2170
mg
Sodium
0.1
g
Trans Fat
650
mg
Potassium
175
mg
Calcium
6
mg
Iron
