Fresh Ramen Noodles
with Ginger-Orange Veggies & Roasted Cashews
Cooking time
20 minutes
Servings
2/4
Calories
690 /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 mushrooms and sliced fresh 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 mushrooms (chanterelle or lobster)
- 25g Roasted cashews
- 60ml 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)
Small heatproof bowl
Total Fat
24 g
Saturated Fat
9 g
Sodium
1280 mg
Total Carb
101 g
Sugars
21 g
Protein
20 g
Fibre
4 g
Preparation
Mise en place
Bring a large pot of salted water to a boil. In a small heatproof bowl, combine the dried mushrooms and 1 cup boiling water (double for 4 portions); set aside to rehydrate for 5 min. When rehydrated, drain and finely chop the mushrooms, reserving the liquid. Roughly chop the cashews. Halve the broccoli florets if large.
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.
Sauté the vegetables
Meanwhile, in a large, high-sided pan, heat a drizzle of oil on medium-high. Sauté the ginger paste and rehydrated 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 cook, stirring frequently, 2 to 3 min., until the water has evaporated and the vegetables are tender; season with the spices and S&P.
Combine the noodles
To the pan of vegetables, add the orange sauce and 2 tbsp butter (double for 4 portions). Cook, stirring frequently, 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.
Plate your dish
Divide the noodles between your bowls. Garnish with the cashews. Bon appétit!
