Vegan Caramelized Onion Ramen Noodles
with Asian Greens, String Peas & Edamame
Cooking time
15 minutes
Servings
2/4
Calories
630 /serving
The road to happiness is paved with caramelized onions. A silky sauce, made with rice vinegar and sweet soy, clings to fresh ramen (boiled with Asian greens to save time and dishes). Heat bright green edamame and string peas to the blistering point and pump up the pleasure with peanuts.
We will send you:
- 225g Asian greens (yu choy or gai lan)
- 100g String peas (sugar snap peas or snow peas)
- 50g Caramelized onions
- 150g Edamame (or green peas)
- 225g Fresh ramen noodles
- 25g Chopped peanuts
- 30ml Rice vinegar
- 60ml Sweet soy sauce
- 8g Sugared Sesame spices (sea salt, sugars (brown sugar, sugar), white sesame seeds, garlic, sunflower oil, paprika oleoresin, ginger, black pepper, silicon dioxide)
Contains: Peanuts • Sesame • Soy • Sulphites • Wheat
You will need:
Medium pan
Medium pot
Oil
Salt & pepper (S&P)
Strainer
Total Fat
23 g
Saturated Fat
3 g
Sodium
1530 mg
Total Carb
112 g
Sugars
32 g
Protein
26 g
Fibre
9 g
Preparation
Mise en place
- Bring a medium pot of salted water to a boil.
- Remove the bottom inch of the gai lan stems; roughly chop the leaves and stems.
- Cut the string peas crosswise into thirds.
Toast the peanuts
- In a medium pan, heat a drizzle of oil on medium.
- Add the peanuts and toast, stirring often, 1 to 2 min., until lightly browned and fragrant.
- Transfer to a bowl. Wipe out and reserve the pan.
Blister the edamame & string peas
- In the same pan, heat a drizzle of oil on medium-high.
- Add the edamame, string peas and 1 tbsp water (double for 4 portions).
- Cook, partially covered, 2 to 4 min., until softened and beginning to blister; season with ⅓ of the spices and S&P.
Boil the noodles & gai lan
- Meanwhile, add the noodles and gai lan to the pot of boiling water; stir gently to separate.
- Boil, 1 to 3 min., until al dente.
- Reserving 1 cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
- Reserve the pot.
Make the sauce & combine the noodles
- In the same pot, heat a generous drizzle of oil on medium-high.
- Add the onions and sauté, 30 sec. to 1 min., until fragrant and warmed through.
- Add the vinegar and sauté, 30 sec. to 1 min., until slightly evaporated.
- Add the soy sauce, ⅓ of the reserved cooking water and the remaining spices. Cook, stirring often, 1 to 2 min., until slightly thickened.
- Add the noodles, gai lan, edamame and string peas; toss well.
- If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.
Plate your dish
- Divide the noodles between your bowls.
- Garnish with the peanuts. Bon appétit!
