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Ready in 15 minutes

Caramelized Onion, Peanut & Sweet Soy Ramen Noodles

with Asian Greens & Blistered Edamame

Cooking time

15 minutes

Servings

2/4

Calories

920 /serving

The road to happiness is paved with caramelized onions. This earthy-sweet condiment is the start of a beautifully buttery sauce, which gets its Asian accent from splashes of rice vinegar and sweet soy. It clings to strands of quick-made ramen noodles, boiled with Asian greens to save time and dishes. Heat bright green edamame beans to the blistering point with our Sugared Sesame spice blend and pump up the pleasure of this meatless meal with peanuts.

We will send you:

  • 225g Asian greens (yu choy or gai lan)
  • 30ml Rice vinegar
  • 200g Edamame
  • 25g Caramelized onions
  • 25g Chopped peanuts
  • 225g Fresh ramen noodles
  • 60ml Sweet soy sauce
  • 8g Sugared Sesame spices (sea salt, brown sugar, white sesame seeds, garlic, sunflower oil, ginger, black pepper, sugar)

Contains: Milk, Peanuts, Sesame, Soy, Sulphites, Wheat

You will need:

Medium pot
Large pan
Strainer
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Total Fat
35 g
Saturated Fat
10 g
Sodium
2140 mg
Total Carb
125 g
Sugars
35 g
Protein
30 g
Fibre
10 g
Preparation
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Mise en place
Bring a medium pot of salted water to a boil. Remove the bottom inch of the gai lan stems; roughly chop the leaves and stems.
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Toast the peanuts
In a large pan, heat a drizzle of oil on medium. Toast the peanuts, stirring frequently, 1 to 2 min., until lightly browned and fragrant. Transfer to a bowl. Wipe out and reserve the pan.
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Blister the edamame
In the same pan, heat a drizzle of oil on medium-high. Cook the edamame and 1 tbsp water (double for 4 portions), partially covered, 3 to 6 min., until softened and beginning to blister; season with ⅓ of the spices and S&P.
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Boil the noodles & gai lan
Meanwhile, add the noodles and gai lan to the pot of boiling water; stir gently to separate. Boil, 1 to 3 min., until al dente. Reserving ½ cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking. Reserve the pot.
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Make the sauce & combine the noodles
In the same pot, heat 2 tbsp butter (double for 4 portions) on medium-high. Sauté the onions, 30 sec. to 1 min., until fragrant and warmed through. Add the vinegar and sauté, 30 sec. to 1 min., until slightly evaporated. Add the soy sauce, ⅓ cup water (double for 4 portions), ½ the reserved cooking water and the remaining spices. Cook, stirring frequently, 1 to 2 min., until beginning to thicken. Add the noodles and gai lan; toss well. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.
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Plate your dish
Divide the noodles between your bowls. Garnish with ½ the peanuts. Serve the edamame on the side and top with the remaining peanuts. Bon appétit!