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Fresh pre-cut ingredients
20 minutes

Fresh Ramen Noodles

with Ginger-Orange Veggies & Roasted Cashews

Cooking time

20 minutes

Servings

2/4

Calories

670 /serving

Get the long and short of it at suppertime with fresh ramen noodles. These snappy, soft, sinewy strands are so simple and speedy to pull together, they can do no wrong, only right, in the Easy Prep universe! With a pairing of dried shiitake and sliced mushrooms, along with tender-crisp broccoli florets, you’ll do them proud. Entwine your veg and ramen in ginger paste, orange sauce and sesame-studded spices, capped with roasted cashew crunch.

We will send you:

  • 200g Broccoli florets
  • 15ml Ginger paste
  • 225g Sliced mushrooms
  • 7g Dried shiitake mushrooms
  • 25g Roasted cashews
  • 45ml Orange sauce
  • 225g Fresh ramen noodles
  • 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)

Contains: Milk, Sesame, Soy, Cashews, Wheat

You will need:

Large pot
Large high-sided pan
Strainer
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Total Fat
24 g
Saturated Fat
9 g
Sodium
1250 mg
Total Carb
96 g
Sugars
17 g
Protein
20 g
Fibre
5 g
Preparation
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Mise en place
Bring a large pot of salted water to a boil. In a small bowl, combine the dried shiitake mushrooms and 1 cup boiling water (double for 4 portions); set aside to rehydrate for 5 min. When rehydrated, drain and finely chop the shiitake mushrooms, reserving the liquid. Roughly chop the cashews. Halve the broccoli florets if large.
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Boil the noodles
Add the noodles to the pot of boiling water; stir gently to separate. Boil, 1 to 3 min., until al dente. Drain and toss with a drizzle of oil to prevent sticking.
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Sauté the vegetables
Meanwhile, in a large, high-sided pan, heat a drizzle of oil on medium-high. Sauté the ginger and shiitake mushrooms, 30 sec. to 1 min., until fragrant. Add the sliced mushrooms and broccoli. Sauté, 5 to 7 min., until beginning to brown. Add ¼ cup of the reserved mushroom liquid (double for 4 portions) and sauté, 2 to 3 min., until the water has evaporated and the vegetables are tender; season with the spices and S&P.
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Combine the noodles
To the pan of vegetables, add the orange sauce and 2 tbsp butter (double for 4 portions). Simmer, 30 sec. to 1 min., until thickened. Add the noodles and cook, stirring frequently, 1 to 2 min., until combined. If the sauce seems dry, gradually add the remaining mushroom liquid until you achieve your desired consistency.
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Plate your dish
Divide the noodles between your bowls. Garnish with the cashews. Bon appétit!