This week’s recipe was inspired by: Life of Bun’s (Almost) Instant Vegetarian Ramen
As with most creative things I do, cooking is one of those projects where I set out to create one thing and end up with a final product that is just a bit different than the example I started with. As I was standing in the grocery store, I did a mental inventory of my pantry and thought I had a couple of the ingredients (read: maple syrup and chili paste) that I didn’t actually have. So this ended up being a little different than the inspiration recipe but it was still quite yummy. Feel free to change it up with your favorite veggies and flavors or give the original recipe a try and let me know how you like it!
Ingredients*:
- 3 c. vegetable broth
- 3 c. water
- 8 oz. baby bella mushrooms
- 8 oz. mung bean sprouts
- 7 oz. sugar snap peas
- 3 carrots, chopped into thin discs
- 1 tbsp. hoisin sauce (or soy sauce if you prefer)
- 1-2 tbsp. sesame oil
- 2.5 oz. curly noodles (chuka soba)
- salt and pepper
*A note on my vegetable portions: I just bought packages of these veggies and used the whole package so there wasn’t any leftovers, feel free to adjust the amounts to your taste.
In a medium sized pot heat the broth and water until boiling, then add the noodles and allow to cook for 2 minutes. Reduce the heat to medium and add the hoisin sauce.
In a separate pan/skillet heat 1-2 tbsp. sesame oil over medium to medium-high heat. Add the vegetables and cook until tender. Season with salt and pepper to taste.
To serve, I put a scoop of vegetables in a bowl and topped with some of the noodles, then I poured about 1/2 c. of the broth mixture over everything. It was so delightful! I’d love to try this again using the maple syrup and chili paste that was originally called for. Let me know if you give it a try and thanks again to Life of Bun for the inspiration!
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Care to learn more about being a vegetarian? Click here to read my mini-series: When Veggies Come to Dinner