Vegan One-Pot Ramen Noodles with Tat Soi

Yield

Yield: 3-4 Servings

Ingredients

7-8 cups tat soi or bok choi, leaves and stems thinly sliced
6-8 oz ramen noodles (could substitute rice or udon noodles)
10 ounces Cremini (or other) mushrooms
1 small knob ginger, about an inch long, peeled
2 cloves garlic, minced
1 Tbsp olive oil
Salt, to taste
Pinch crushed red pepper flakes or more to taste
⅓ cup mirin
⅓ cup soy sauce
1 medium red onion, finely minced
1 Tbsp sesame seeds, toasted
2-4 tsp toasted sesame oil
Hot sauce, such as Sriracha, for serving

Instructions

Fill a large, wide sauté pan or Dutch oven with water and bring to a simmer. (Alexandra recommends using a wide sauté pan to make this a one-pot endeavor, but you could also simply use a small saucepan to boil the noodles and then a separate large sauté pan to sauté everything together. Cleanup will still be minimal.)
Place the thinly sliced tat soi in the colander you will use to drain the noodles.
Add the ramen noodles to the simmering water and cook for 30 seconds. Using a fork, separate them a little bit and continue to cook for another 3-5 minutes. You don’t want them to be fully cooked, more like 85% done. Drain the noodles over the tat soi, being careful the noodles don’t slip over the sides. Keep colander in sink. Reserve your pan.
Meanwhile: chop the mushrooms and mince the ginger and garlic.
Heat the 1 Tbsp of olive oil in your reserved sauté pan over high heat. Add the mushrooms, season with a pinch of kosher salt, stir. Let cook undisturbed for 1 minute, then stir and continue to cook at medium-high heat until the mushrooms begin to brown, 3 to 5 minutes.
Add the ginger, garlic and a pinch of crushed red pepper flakes to the pan, and stir to combine. Add the reserved noodles and tat soi. Add the mirin and soy sauce. Use tongs to stir and combine. Simmer for just a few minutes.
Add the onions, sesame seeds, and sesame oil, and using tongs again, stir to combine.
Serve immediately, passing hot sauce of choice on the side.

Notes

This recipe was borrowed from alexandracooks.com with just a few minor changes. It is her adaptation from a recipe for “Better-Than-Take-Out Stir-Fried Udon” originally published in Bon Appetit magazine. The original recipe included ground pork, which you could also add to this recipe if you wish.

Alexandra’s recipe calls for green savoy cabbage, but she offers this note: “This recipe can be adapted to what you like or have on hand. I love draining noodles over things like cabbage and dark leafy greens to soften them just slightly. If you want to add carrots, sweet potato, or other harder vegetables, you could shred them in the food processor to ensure they cook quickly.”

For more amazing recipes featuring vegetables from your CSA boxes, visit our recipe archives!