Ramen Noodles With Kale Recipes
RAMEN NOODLES WITH KALE
Provided by Drew Ramsey, M.D.
Categories Soup/Stew Mushroom Low Fat Kid-Friendly Kale Healthy Vegan Noodle Small Plates
Yield Serves 4
Number Of Ingredients 11
Steps:
- Heat a large skillet over mediumhigh heat. Add the sesame oil and mushrooms and cook for 1 to 2 minutes, stirring once or twice, until the mushrooms start to soften, adding 1 tablespoon of water if they begin to stick. Add the garlic, ginger, and chile and reduce the heat to medium. Cook for another 1 to 2 minutes, until the mushrooms are softened and the garlic is fragrant. Sprinkle in the five-spice powder and stir to coat. Add the noodles and vegetable broth.
- Cover, reduce the heat, and simmer for 4 to 5 minutes, until the noodles are tender. Add the kale and butter and cook for 1 to 2 minutes more, until the kale is wilted. Garnish with the scallions and serve immediately.
MUSHROOM, KALE, AND BOK CHOY RAMEN
This ramen bowl with mushrooms, kale, carrots, and bok choy, is a quick, easy lo mein substitute.
Provided by CDKIRSHNER
Categories World Cuisine Recipes Asian
Time 35m
Yield 4
Number Of Ingredients 15
Steps:
- Place ramen bricks in a shallow heat-safe bowl. Pour boiling water over ramen and let stand until noodles start to separate and soften.
- Mix soy sauce, balsamic vinegar, sesame oil, sugar, garlic, and ginger together in a small bowl or glass jar.
- Heat vegetable oil in a large skillet or wok over medium-high heat. Saute bok choy, onion, and carrots until onion is translucent, 3 to 5 minutes. Add cremini mushrooms, shiitake mushrooms, and kale. Saute until kale begins to wilt, 3 to 5 minutes.
- Separate ramen noodles with a fork and drain any excess water. Add drained noodles to the skillet and increase heat to high. Pour soy and vinegar sauce over the noodles and vegetables. Stir until flavors combine, about 2 minutes.
Nutrition Facts : Calories 357.8 calories, Carbohydrate 46.4 g, Fat 15.3 g, Fiber 1.6 g, Protein 8.7 g, SaturatedFat 6 g, Sodium 1009.8 mg, Sugar 4.6 g
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