Another cooked dish with lots of veggies!
about 15 shiitake mushrooms
1/4 cup water
2 TB grapeseed oil
1 bunch broccolini, washed and trimmed
1/2 red pepper, washed, sliced, and cut into bite sized pieces
1 small zucchini, washed and spiralized (if you don’t have a spiralizer, you can use a vegetable peeler to make long thin strips)
1 small yellow squash, washed and spiralized
1 tsp. salt
1 carrot, washed and spiralized
rice ramen noodles (1 “brick” per person)
1/4 cup tamari
1 tsp. maple syrup
1 tsp. toasted sesame oil
green scallions, sliced for garnish
Place the spiralized zucchini and yellow squash in a colander. Sprinkle with the 1 tsp. of salt and allow to rest until ready to stir-fry.
Cook the rice ramen per package instructions, drain, and rinse with cool water.
Combine the tamari, maple syrup, and sesame oil in a small bowl. Drain and pat dry the zucchini and squash with a clean towel, removing as much moisture as possible.
Add the mushrooms and water to a large skillet. Simmer until the water has cooked off. Add 1 TB grapeseed oil and sauté the mushrooms for about 5 minutes, until browned. Add the broccolini and red pepper. Sauté until the broccolini is bright green, and then remove from the skillet.
Add 1 TB of oil to the skillet and add in the cooked ramen. Toss gently as the noodles start to sear.
Push the ramen to the side and add the spiralized veggies. Toss and allow to sear. Add the other cooked vegetables and toss in the sauce. Stir fry until hot and garnish with green onions.