This yummy dish is full of bold flavors sure to spice up your kitchen during this cold and chilly winter season. At the Sylvia Center, we made these delicious noodles in our Hudson Teen Class and it was a major hit with our students. The recipe is loaded with fresh vegetables including broccoli, carrots, bok choy, and mushrooms giving this dish an excellent source of fiber. The combination of fresh ginger and scallions helped create a perfect sauce for these ramen noodles. Finally, topping the dish off with a poached egg added a final layer of richness. Plus eggs are not only full of protein but inexpensive making them the perfect budget protein source. The beauty of this dish is once you cook these noodles you can pretty much add any vegetable or protein to create a perfect ramen bowl. Enjoy these flavorful noodles for both lunch or dinner as it is sure to have you craving more with every bite!
Ramen Noodles with Sautéed Vegetables and Poached Egg
1 5-inch piece ginger, peeled, finely chopped (about ⅓ cup)
4 garlic cloves, finely chopped
1 large bunch of scallions, very thinly sliced (whites and green parts divided)
⅓ cup grapeseed or other neutral oil like vegetable or peanut
2 tablespoons low-sodium soy sauce
1 tablespoon unseasoned rice vinegar
1 teaspoon freshly ground black pepper
1 teaspoon toasted sesame oil
½ teaspoon sugar
4 5oz packages of ramen noodles, preferably fresh, if dry, cook noodles ahead of time
1 cup carrots, thinly sliced
2 cups broccoli, florets
1 bunch bok choy, thinly sliced, stems and leaves separated
½ cup shiitake mushrooms, thinly sliced
Toasted sesame seeds
Chili paste or hot sauce
4 eggs, poached**
- In a bowl, combine ginger, garlic and whites of scallions and set aside. In a saute pan, heat oil until shimmery and hot, but not smoking, about 2 minutes.
- Pour oil over scallion mixture. Scallions will sizzle, turn bright green and begin to wilt. Let sit for 5 minutes.
- Take two tablespoons of the oil mixture and add it to a medium saute pan over medium heat. Add carrots, broccoli and bok choy stems and cook until they begin to soften, about 3 minutes. Add mushrooms and cook until soft, about 2 minutes. Add bok choy leaves and cook until softening and beginning to wilt, about 2 minutes.
- While vegetables are cooking, to remaining scallion mixture add soy sauce, vinegar, sesame oil, and sugar. Season with salt and pepper.
- When vegetables are done, toss with prepared noodles, scallion sauce and remaining scallions (greens). Plate in individual bowls and top with sesames seeds, chili paste, cilantro, and poached egg.
**To Poach Eggs:
- In a pan, bring 2-3 inches of water to a simmer. Add 1 tsp salt and 2 tsp white vinegar. In meantime, crack each egg into individual bowl or ramekin.
- When water is simmering, use a spoon or swirl the pan to create a whirlpool. Carefully drop each egg into the whirlpool.
- Cook the eggs, without stirring until the whites appear set but yolk is still orange (not yellow).
- Carefully remove each egg with a slotted spoon and serve immediately.