Ramen wok with shiitake and sesame

Vegan
Asian
You can also stir-fry with ramen noodles. The noodles stay nice and firm while you stir-fry them. A simple vegan recipe with sesame and shiitake.
DinnerWok dish1 serving15 minutes preparation1 hour soaking
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This is what you need

For the base:Shiitake koshin1Ramen brown rice1 portion
Red onion1 medium
Carrot1 medium
Spinach50 g
Roasted sesame oil1 tspFurikake1 tsp
For the sauce:
Fresh ginger1 cm
Garlic1 clove
Tamari2 tbspTahini dark1 tbspMaple syrup grade A1 tbsp

Chef

Ingrid Duifhuizen
Ingrid is first and foremost a communications pro at TerraSana. She basically spends all her time eating food (together), cooking and thinking about food. She does recipe development and food photography on the side.

This is how you make it

  1. Soak the shiitake in 100 ml water for 1-4 hours. Save the liquid.
  2. Chop the red onion. Cut the carrot in thin strips.
  3. Cook the ramen noodles for 3 minutes (not more!). They should rather be undercooked than overcooked.
  4. Fry the onion and carrots in a hot wok or frying pan, sprinkled with (sesame) oil. Fry until soft. This takes 3-5 minutes.
  5. Grate the ginger. Press the garlic.
  6. Mix all ingredients for the sauce in a separate bowl. Add the shiitake liquid and mix.
  7. Add the sauce and spinach to the wok. Heat until the sauce is as thick as you want it to be. This takes 2-3 minutes on high heat.
  8. Add the noodles last minute to the wok and mix.
  9. Serve the plates.
  10. Sprinkle with sesame oil and furikake.