– Don’t worry – I got you. 😊 10 min is all you need to satisfy cravings and avert the hangry attack! Definitely want to save/share this one!!
Ingredients
4 ramen cakes (I love @lotusfoods Millet & Brown Rice)
1 tbs sesame oil
1 tbs each ginger and garlic
1-2 jalapenos
1 package Asian salad mix
1 tbs rice vinegar
Broth ingredients (adjust to taste)
4 cups veg broth
1 heaping tbs peanut butter
2 tbs miso or veg stir fry sauce
1 tbs sriracha
1 tbs sambale
Garnishes – @traderjoes chili oil, cilantro, green onions, crushed peanuts, black sesame seeds
INSTRUCTIONS
Min 1 – Heat water (I use an electric kettle so it’s fast!)
Lay out all the ingredients
Open the salad bag
Lay ramen cakes in a deep bowl
Heat sesame oil in the wok
Min 2 – Chop the cilantro and slice the chilis and green onions (go diagonal!)
Grate the ginger and garlic
Pour water over the ramen
Min 3 – Add ginger/garlic, salad mix, and chilis to the wok, stir twice and remove from heat and place to the side
Min 4 – Loosen the ramen with a fork and rinse/drain in cold water
Set ramen aside
Heat wok again
Min 5 – Add all broth ingredients to the wok
Mix together
Taste and adjust spices in the broth
Min 6 – Add ramen and salad saute to the broth
Stir together slightly and let come to a boil
Ramen will be al dente – cook for longer if that is the texture you prefer but remember that the ramen will continue to cook as you plate
Turn off heat and add rice vinegar
Min 7 – Use tongs to place the ramen in a shallow bowl (get fancy and twirl the ramen as you plate!)
Pour broth over the ramen
Min 8 – Add garnishes
Min 9 – Pose with your yummy ramen and tag @reshmomlife in your post
Min 10 – This is your minute to spare! Seriously can you believe you made this yummy beauty in 10 min?
Tags: Asian, Quick & Easy, Soups