BETTER THAN ORDERING out and better for you, too!
𝘙𝘦𝘤𝘪𝘱𝘦 𝘪𝘴 𝘤𝘰𝘮𝘱𝘭𝘪𝘮𝘦𝘯𝘵𝘴 𝘰𝘧 𝘗𝘶𝘳𝘱𝘭𝘦 𝘊𝘢𝘳𝘳𝘰𝘵
𝐓𝐚𝐤𝐞-𝐨𝐮𝐭 𝐒𝐭𝐲𝐥𝐞 𝐍𝐨𝐨𝐝𝐥𝐞𝐬
8 oz asparagus
2 tsp Fresh ginger
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*
Allergens: Peanuts, Soy, Wheat
Large nonstick skillet
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.
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.
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.
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.
Divide the take-out style noodles between bowls. Top with grated radishes, crispy shallots and peanuts.
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