This is what I make when I want take-out but know that it’s better, cheaper, and more delicious homemade. It’s sweet, sticky, and so flavourful.
Sometimes, you just need a bowl of sticky sweet noodles. Am I right? Of course I am, otherwise, Asian take out just wouldn’t be a big deal. But it’s delicious, so it is!
This was created on one of those nights when I was feeling a combination of lazy, hungry, and in need of some comfort food. We had loads of food in the fridge so I felt like take-out just wasn’t the smart choice, so I made this instead. It’s inspired by a dish on The Coup’s menu that has bbq mushrooms over thin noodles that sounds so good. I haven’t tried it, but this is what I imagine it might taste like? I’m sure there’s is primo, I love that place!
These noodles are sticky, sweet, a little spicy, and totally fun to chow down on. I use these gluten free Ramen noodles that I just LOVE… so good! And they’re full of protein and totally vegan and organic. Holla!
Those noodles + tons of veggies + BBQ = Love. It’s Science. (or math, I guess)
Enjoy, friends! And if you do, let me know how it turns out in the comments below. I’d love to see what you create, so post a picture on Instagram and #insightfulbite as well!
| Ramen Noodle Stir Fry with BBQ Mushrooms | Print |
- ¼ cup your favourite barbeque sauce, I like a nice smoky one
- 2 cloves garlic, minced
- 2 tablespoons of fresh ginger, minced
- 1 tablespoon toasted sesame oil
- 1 tablespoon soy sauce
- 3 tablespoons water
- 1 tablespoon hot sauce such as Sriracha
- 2 cups sliced mushrooms
- 2 Ramen noodle discs, or sub rice vermicelli
- 1 teaspoon coconut oil, or substitute olive or grape seed oil
- 1 cup thinly sliced purple cabbage
- 2 cups chopped Kale, stems removed
- cilantro, sesame seeds, hot sauce, chili flakes-optional for garnish
- Preheat oven to 375°F. Line a baking sheet with parchment paper.
- Begin making the sauce by combining the BBQ sauce, garlic, ginger, sesame oil, soy sauce, water, and hot sauce in a small bowl and stir to combine.
- Place sliced mushrooms in a small mixing bowl and toss with 2 tablespoons of the barbeque marinade. Reserve the remaining sauce.
- Place mushrooms on baking sheet and bake at 375 for 10 minutes. Remove from oven after 10 minutes to flip and then bake an additional 10 minutes.
- While mushrooms are cooking, bring water to a boil for noodles. Cook noodles according to package directions.
- Meanwhile, place coconut oil in a large frying pan over medium high heat.
- Add cabbage to frying pan and sauté for 2 to 3 minutes.
- Add kale to the frying pan and cook until kale has slightly wilted, about 1-2 minutes.
- Pour remaining marinade mixture into the frying pan and sauté with cabbage and kale for an additional two minutes.
- Once the noodles are ready, drain, rinse if called for on the instructions, and add them to the frying pan. Toss the noodles and vegetables together until everything is evenly coated.
- Divide amongst two serving bowls, and top with the cooked mushrooms.
- Garnish with cilantro, sesame seeds, chili flakes and additional hot sauce, if desired.
