A simple, but deep broth with flavors of sesame, subtle notes of peanut butter and umami goodness. The noodles just soak it up and pair beautifully with the pan seared mushrooms. It’s SOOO delicious!! 😋
Recipe is in the comments!
by dedetable
3 Comments
dedetable
Servings: 3-4
Sauce —
▢ 1/2 cup tamari or soy sauce
▢ 1/4 cup black or dark brown sugar
▢ 1 Tbsp balsamic vinegar
▢ 2 Tbsp rice vinegar
▢ 3 Tbsp smooth peanut butter
▢ 1 Tbsp molasses
▢ 2 Tbsp sesame oil
▢ 2 Tbsp fresh ginger, grated
▢ 1 Tbsp minced garlic
Other —
▢ 8.5 oz organic ramen noodles, cooked
▢ 2 1/2 cups vegetable or vegan beef broth
▢ 2 Tbsp sesame oil
▢ 1 yellow onion, diced
▢ 6-7 large portobello mushrooms caps, sliced
▢ 1 Tbsp fresh ginger, grated
▢ 1 Tbsp minced garlic
▢ 1 cup spinach, roughly chopped
▢ 1 tsp coarse black pepper
▢ Sesame seeds, to garnish
▢ Chopped green onions, to garnish
Instructions: 1. In a bowl, add all sauce ingredients and whisk to combine well. Cover and set aside.
2. Add 2 Tbsp sesame oil to a large frying pan. Once just hot, add diced onions and sauté.
3. Add mushrooms and cook, about 3-4 minutes, stirring occasionally. Then add minced garlic, ginger, and black pepper. Cook until fragrant, another 2-3 minutes.
4. Lastly, add spinach and cook until just soft, about 2-3 minutes.
5. Remove from pan onto a plate. Cover and set aside. In the same pan, add cooked ramen noodles and 1/2 of sauce. Carefully mix to evenly coat noodles.
6. In a separate pot, add broth and remaining sauce. Bring to a boil then simmer.
7. In serving bowls, add broth then noodles and top with mushrooms + spinach. Garnish with sesame seeds and green onion. Serve.
Successful-Level2143
Wow, that looks delicious 😍 I will try this as soon as possible 😋
dreamymooonn
Do you have a blog? I remember seeing your banana desert recipe the other day and also wanting to try it 🤤
3 Comments
Servings: 3-4
Sauce —
▢ 1/2 cup tamari or soy sauce
▢ 1/4 cup black or dark brown sugar
▢ 1 Tbsp balsamic vinegar
▢ 2 Tbsp rice vinegar
▢ 3 Tbsp smooth peanut butter
▢ 1 Tbsp molasses
▢ 2 Tbsp sesame oil
▢ 2 Tbsp fresh ginger, grated
▢ 1 Tbsp minced garlic
Other —
▢ 8.5 oz organic ramen noodles, cooked
▢ 2 1/2 cups vegetable or vegan beef broth
▢ 2 Tbsp sesame oil
▢ 1 yellow onion, diced
▢ 6-7 large portobello mushrooms caps, sliced
▢ 1 Tbsp fresh ginger, grated
▢ 1 Tbsp minced garlic
▢ 1 cup spinach, roughly chopped
▢ 1 tsp coarse black pepper
▢ Sesame seeds, to garnish
▢ Chopped green onions, to garnish
Instructions:
1. In a bowl, add all sauce ingredients and whisk to combine well. Cover and set aside.
2. Add 2 Tbsp sesame oil to a large frying pan. Once just hot, add diced onions and sauté.
3. Add mushrooms and cook, about 3-4 minutes, stirring occasionally. Then add minced garlic, ginger, and black pepper. Cook until fragrant, another 2-3 minutes.
4. Lastly, add spinach and cook until just soft, about 2-3 minutes.
5. Remove from pan onto a plate. Cover and set aside. In the same pan, add cooked ramen noodles and 1/2 of sauce. Carefully mix to evenly coat noodles.
6. In a separate pot, add broth and remaining sauce. Bring to a boil then simmer.
7. In serving bowls, add broth then noodles and top with mushrooms + spinach. Garnish with sesame seeds and green onion. Serve.
Wow, that looks delicious 😍 I will try this as soon as possible 😋
Do you have a blog? I remember seeing your banana desert recipe the other day and also wanting to try it 🤤