Prep Time:
25 mins
Cook Time:
10 mins
Total Time:
35 mins
Servings:
4
Yield:
4 servings
Ingredients
Directions
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.
Cook's Notes:
I used gluten-free quinoa and rice ramen.
Substitute 1 1/2 teaspoons grated fresh ginger for the ground ginger if preferred.
Nutrition Facts (per serving)
358
Calories
15g
Fat
46g
Carbs
9g
Protein
