Spicy Ramen Noodles

• 份量: 4 servings
• 活動時間: 20 minutes
• 總時間: 30 minutes

食材

Chili oil

2 Tbsp sesame oil

1 Tbsp minced fresh garlic

2 tsp freshly grated ginger

1 1/2 tsp chili flakes

Ramen

1–2 Tbsp vegetable or olive oil

6 oz shiitake mushrooms, any tough stems removed

1 bunch green onions, divided

1 Tbsp rice vinegar

2 Tbsp soy sauce

1 Tbsp fish sauce

4 cups vegetable broth

4 (3-oz) packs dry ramen noodles (seasoning packs discarded)

3/4 cup frozen shelled edamame, thawed

Optional toppings: fresh basil or cilantro, bean sprouts, soft-boiled egg

步驟

1. Heat sesame oil in a stockpot or Dutch oven over medium-low. Once warm, add garlic, ginger, and chili flakes. Cook 5 minutes, stirring occasionally, until aromatic. Transfer garlic-chili oil to a bowl.

2. Add vegetable/olive oil to pot and increase heat to medium-high. Add mushrooms; cook 6 to 7 minutes, stirring occasionally, until golden.

3. Roughly chop two thirds of green onions and add to pan (reserve remaining for garnish); cook 2 minutes.

4. Stir in rice vinegar, and scrape up any browned bits stuck to the bottom of pan.

5. Add soy sauce, fish sauce, and broth; bring to a boil. Add noodles, reduce heat, and simmer, uncovered, until noodles are cooked, about 3 to 5 minutes.

6. Stir in reserved garlic-chili oil and edamame.

7. Divide into four bowls and add remaining thinly sliced green onion, plus other garnishes of choice.

筆記

From Rachel: I added a bell pepper (step 3) and some spinach (step 5) and loved it.

營養

• 每份大小: 1 bowl
• 卡路里: 409 kcal
• 總脂肪: 17 g
• 飽和脂肪: 3 g
• 鈉: 980 mg
• 總碳水化合物: 48 g
• 膳食纖維: 5 g
• 總糖: 5 g
• 蛋白質: 16 g