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

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