Ingredients
Method
- Prep all vegetables and stage them in prep bowls near your cooking area. For the sauce, whisk together veggie broth, soy sauce, rice vinegar, red chili flakes, half of the minced garlic, and cornstarch. Set the sauce aside.
- Pre-cook ramen-style noodles according to package directions. Rinse with cold water and set aside.
- Preheat your wok or skillet to high heat and add peanut oil. Cook vegetables in batches to avoid overcrowding the pan. First, cook carrots and shiitake mushrooms, then onions, followed by oyster mushrooms and enoki mushrooms. Cook each batch for 2-3 minutes or until softened and lightly browned.
- Transfer cooked mushrooms, carrots, and onions out of the pan as each batch finishes. Then, add the bok choy (without the greens), the white bottoms of the green onions, ginger, and the remaining garlic to the pan.
- Create space in the pan, then add the sauce and stir in the noodles. Reduce heat to medium-high. Flip the mixture several times to coat the noodles and thicken the sauce.
- Reduce the heat to medium-low. Return the cooked mushrooms, onions, and carrots to the pan, along with the reserved green tops from the bok choy.
- Garnish with toasted sesame seeds, sliced green onions, and chili oil to taste. Serve immediately.
Nutrition
Notes
Ingredient Swap: Sometimes I'm out of one of the specific mushrooms, and I've found that any mix of fresh, firm mushrooms works beautifully, just aim for around 12 ounces