Take-out Style Noodles

BETTER THAN ORDERING out and better for you, too!

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𝘙𝘦𝘤𝘪𝘱𝘦 𝘪𝘴 𝘤𝘰𝘮𝘱𝘭𝘪𝘮𝘦𝘯𝘵𝘴 𝘰𝘧 𝘗𝘶𝘳𝘱𝘭𝘦 𝘊𝘢𝘳𝘳𝘰𝘵

𝐓𝐚𝐤𝐞-𝐨𝐮𝐭 𝐒𝐭𝐲𝐥𝐞 𝐍𝐨𝐨𝐝𝐥𝐞𝐬⁣⁣⁣

8 oz asparagus⁣⁣⁣

2 tsp Fresh ginger⁣⁣⁣

4 radishes⁣⁣⁣

2 tbsp sesame oil⁣⁣⁣

2 tbsp tamari⁣⁣⁣

1 tbsp rice vinegar⁣⁣⁣

1 tbsp peanut butter⁣⁣⁣

2 tbsp chili garlic sauce⁣⁣⁣

11 oz fresh ramen noodles⁣⁣⁣

¼ cup crispy shallots⁣⁣⁣

¼ cup peanuts⁣⁣⁣

1 tsp vegetable oil*⁣⁣⁣

Salt*⁣⁣⁣

*Not Included⁣⁣⁣

Allergens: Peanuts, Soy, Wheat⁣⁣⁣

Nutrition⁣⁣⁣

TOOLS⁣⁣⁣

Medium saucepan⁣⁣⁣

Box grater⁣⁣⁣

Large nonstick skillet⁣⁣⁣

INSTRUCTIONS⁣⁣⁣

1 Large nonstick skillet⁣⁣⁣

Place a medium saucepan of salted water on to boil for the ramen noodles. Trim about an inch from the bottom of the asparagus and cut the remaining stalks into 1 inch pieces. Peel and mince 2 tsp ginger. Grate the radishes on the largest side of a box grater.⁣⁣⁣

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2 Mix the sauce⁣⁣⁣

In a medium bowl, whisk together the minced ginger, sesame oil, tamari, rice vinegar, peanut butter, and as much of the chili garlic sauce as you’d like.⁣⁣⁣

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3 Cook the noodles⁣⁣⁣

Once the water in the saucepan is boiling, add the fresh ramen noodles and cook until al dente, about 1 to 2 minutes. Drain and rinse the noodles with cool water to stop the cooking process.⁣⁣⁣

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4 Start the stir fry⁣⁣⁣

Place a large nonstick skillet over medium-high heat with 1 tsp vegetable oil. Add the asparagus and cook until bright green and tender, about 2 to 3 minutes. Add the cooked ramen noodles, sesame ginger sauce, and a pinch of salt and toss until well coated and hot, about 2 to 3 minutes.⁣⁣⁣

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5 Serve⁣⁣⁣

Divide the take-out style noodles between bowls. Top with grated radishes, crispy shallots and peanuts.

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