Empty My Fridge
Cooking with Kev Ep 1 - Veggie Ramen Noodles with Lady Jade
Ingredients
- Rice noodle140 g
- Vegetable broth6 oz
- Arrowroot · powder1 ½ tbsp
- Soy sauce3 tbsp
- Sesame oil2 tsp
- Sriracha sauce2 tbsp
- Eggplant · chopped½
- Ginger · grated1 tbsp
- Avocado oil1 tbsp
- Scallion · chopped⅓ cups
- Garlic1 tbsp
- Shiitake mushroom1 cup
- Bell pepper · sliced1
- Carrot · shredded⅓ cups
- Broccoli10 oz
Instructions
- Cook the ramen noodles according to the package instructions, then drain and set aside.
- Mix the sauce ingredients well and set aside.
- Heat a nonstick wok over medium-high heat. Once hot, add the eggplant and ginger and sear for 1–2 minutes, until marks appear along the edges of the eggplant.
- Reduce the heat to medium, then add the oil, green onions and garlic. Stir in the wok for 2 minutes, then add the mushrooms and cook for 1 minute.
- Add the bell pepper, carrot and broccoli and cook for 1–2 minutes. Push all the food to one side of the wok as far as possible.
- Stir the sauce again and pour it into the open side of the wok. As soon as it begins to simmer, reduce the heat to low or off, then quickly fold the vegetables into the sauce.
- Fold in the cooked noodles and keep mixing until everything is coated in the sauce.
- Serve.
Summarized from Fit Men Cook's video. Watch it for the details.
More recipes with
GarlicGingerScallionCarrotBell pepperMushroomBroccoliShiitake mushroom
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