Asian Winter Greens with Ramen
Print the recipe here.
Ingredients
1 cup toasted cashews
1/3 cup toasted sesame seeds
2 portions of ramen noodles cooked and drained
5 cups bok choy washed and cut into ribbons
4 cups kale washed and cut into ribbons
2 spring onions finely sliced whites and most of the green
2 tablespoons of water divided
1 tablespoon ghee or sesame oil
DIRECTIONS
Dry toast the cashews and sesame seeds until golden and fragrant then set aside.
Do this on two pans, the sesame seeds will toast faster.
Fill stock pot with water and bring to simmer for ramen.
Heat the ghee or oil in a wok or a deep frying pan.
Once the oil is hot add the green onions and quickly sauté until soft.
Add the bok choy to the cooked onions and 1 tablespoon of water to sauté.
Lightly cook to soften but keep a bit of crunch. You don't want them to become mushy.
Once the. desired consistency, remove from the pan.
Repeat the same process with the kale.
While greens are sauteing, cook the ramen following the directions on the package.
Add all the ingredients for the dressing to a bowl and emulsify with a whisk or a fork.
Drain the noodles and set them aside.
Toss the greens in the bowl with the dressing, sesame seeds, and cashews to coat evenly.
Fold in the noodles.
Put in a beautiful bowl, take a deep breath, eat mindfully, and enjoy.
Print the recipe here.
DRESSING
This is more dressing than you will need for the recipe, but I just love it and like to have extra on hand.
2/3 cup of sesame oil
1/4 cup rice wine vinegar
2 tablespoons lemon juice
1 tablespoon maple syrup
1 teaspoon toasted sesame oil
1 teaspoon ground black pepper
1 teaspoon Dijon mustard
1 teaspoon vegan Worcestershire sauce
2 tablespoons coconut aminos or soy sauce
1 teaspoon
minced ginger
1 teaspoon
minced garlic