I’ve been trying to bust through all the food that I bought during the quarantine lately. My pantry is overflowing, so I am slowly but surely picking dry goods that I can make meals out of. This week’s focus was: “ramen noodles.” I decided to make a spicy noodle dish out of them, and boy was it delicious! Follow along below and enjoy!
- 1 tbsp avocado oil
- 1 cup white onion, diced
- 1 1/2 cup mushrooms, diced
- 4 cloves of garlic or 2 tsp minced garlic
- 1 tsp minced ginger
- 2 blocks of gluten-free ramen noodles (I use Lotus Foods brand!)
- 2 cups broccoli, chopped
- 1 cup of vegetable broth/split (1/2 and 1/2)
- 2 tbsp gluten-free soy sauce / or amino acids
- 1 tbsp rice wine vinegar
- 1/2 tbsp gluten-free hoisin sauce
- 1/2 tbsp Asian sweet chili sauce (like Mae Ploy)
- 1/2 tbsp sriracha
- 1 tsp cornstarch or xanthan gum
- 1 tsp sesame oil
- heat your avocado oil over medium heat.
- add onion and cook for 2 min.
- turn heat to medium-low and add garlic and ginger, cook for an additional 3 min.
- during this time heat your water to cook your noodles.
- mix 1/2 cup of vegetable broth, gluten-free soy sauce, rice wine, gluten-free hoisin sauce, Asian sweet chili sauce, sriracha, and cornstarch in a bowl. Set aside.
- place your broccoli in a bowl in your sink. You will want to catch your pasta water in this bowl to cook your broccoli.
- once the water is boiling cook the noodles for 4 -5 min, strain over your broccoli bowl.
- let your broccoli sit in the hot water for 3-4 min (or until cook to desired texture), drain, and rinse with cold water. set broccoli aside.
- next, you will want to use 1/2 cup of your vegetable broth for your onion, mushroom mixture. turn the heat back up to medium, add 1 tbsp of vegetable broth at a time to the mixture. wait for the broth to evaporate before adding another tbsp (around one min.) continue this process for up to 10 min.
- once you have completed mixing your broth with your veggie mix add your noodles, broccoli, sauce, and sesame oil to the pan. Mix well and serve!