with Saucy Ramen Noodles
If you're looking for something that's faster than takeout but comforting and delicious, this ramen stir-fry can't be beat! It's saucy, savoury, spicy and full of veggies, and it's on the table in 15 minutes. 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 puree, soybean oil, water, 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.
- Thinly slice 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 2 (4) 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 yolk will still be runny! )
- Transfer eggs to a plate and cover to keep warm.
- To a 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 is evaporated. Season with salt and pepper.
- Meanwhile, to the boiling water, add ramen noodles. Stir to separate. Cook uncovered for 1-2 min, until tender.
- Drain noodles, then rinse under warm water. Return noodles to the pot.
- Add spinach, cabbage mixture and sauce to the pot with noodles. 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.
560
kcal
Calories
28
g
Fat
3.5
g
Saturated Fat
75
g
Carbohydrate
13
g
Sugar
5
g
Dietary Fiber
23
g
Protein
195
mg
Cholesterol
2180
mg
Sodium
0
g
Trans Fat
650
mg
Potassium
175
mg
Calcium
6
mg
Iron
with Grilled Zucchini, Zesty Rice and Creamy Slaw
