Ingredients:

  • 140g Dried Vegan Ramen Noodles
  • 1 tbsp Toasted Sesame Oil
  • 3 cloves Garlic, minced
  • 1 tsp Fresh Ginger, grated
  • 3 tbsp Low Sodium Soy Sauce
  • 1 tbsp Rice Vinegar
  • 1 tbsp Maple Syrup
  • 1 tsp Chili Garlic Sauce
  • 1 tbsp Dark Soy Sauce
  • 2 Green Onions, thinly sliced
  • 1 tsp Toasted Sesame Seeds

Instructions:

  1. Boil 140g Dried Vegan Ramen Noodles in a large pot. Note: Cook them for 1 minute less than the package instructions so they stay firm.
  2. Drain the noodles and rinse briefly under cold water. Cook until they are flexible but still have a firm bite.
  3. Whisk together the soy sauces, maple syrup, rice vinegar, and chili garlic sauce in a small bowl. Note: This ensures the flavors are perfectly distributed.
  4. Heat 1 tbsp Toasted Sesame Oil in a large skillet over medium heat. Watch for the oil to shimmer and smell nutty.
  5. Add 3 cloves minced Garlic and 1 tsp grated Ginger to the oil. Sauté for 30 seconds until the aroma fills the room.
  6. Pour the whisked sauce into the skillet with the aromatics. Wait for the liquid to start bubbling and thickening slightly.
  7. Toss the cooked noodles into the skillet. Stir constantly until the noodles are completely coated and dark mahogany.
  8. Fold in half of the sliced Green Onions. Note: The heat will soften them just enough to release their flavor.
  9. Remove from heat once the sauce has reduced to a thick, glossy glaze. Look for the sauce to cling rather than pool in the pan.
  10. Top with the remaining Green Onions and 1 tsp Toasted Sesame Seeds before serving.