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Ingredients
2 (3 oz) Packages dry ramen noodles
4 Cups boiling water
2 Tablespoons soy sauce
1 Tablespoon sesame oil
1 Tablespoon olive oil
1/2 Cup red pepper, cut into 2 inch strips
2 Teaspoons ginger, minced
1 Teaspoon garlic, minced
1 Cup shiitake mushrooms
1 Baby bok choy, sliced on the bias
1 Cup snow peas, halved
1 Pinch red pepper flakes
4 Cups vegetable stock
1/4 Cup cilantro, chopped
1/4 Cup scallions, chopped
Additional soy sauce, for serving
Additional sesame oil, for serving
Instructions
Cook the dry ramen noodles in the boiling water for 3 minutes; drain and toss them with the 2 tablespoons soy sauce & 1 tablespoon sesame oil. Set the noodles aside.
Saut� the red pepper strips, ginger & garlic in the olive oil for 2 minutes over medium heat. Add the mushrooms, bok choy, snow peas, red pepper flakes to the mixture & cook for 90 seconds.
Add the vegetable stock. Simmer over medium heat for 5 minutes. Stir in the ramen noodles & bring to a boil. Cook for 2 minutes more.
Sprinkle the mixture with the chopped cilantro & chopped scallion. Serve with additional soy sauce, additional sesame oil, a spoon & chopsticks.