This dish is super simple and has a sappy soft spot on my heart. On one hand, it brings back memories of my poor (OK, so I still am a poor, starving artista) college days when I consumed a lot of ramen noodles — but which one of us didn’t, right? On the other hand, it reminds me of my sweet Mother who always managed to make the precious $1 stretch by sprucing up ramen with vegetables from the garden. I still love ramen noodles to this day, especially the Japanese variety.
- 1 bag of Japanese “Nong Shim Gourmet Spicy” ramen noodles ~ broken into 4 chunks (reserve seasoning packet for some other use)
- 1/4 bunch of chive flowers ~ washed, ends removed, cut into 2″ pieces
- 1 bag of beech mushrooms ~ ends removed, mushrooms separated into small pieces
- 5 large cloves garlic ~ peeled, smashed
- 1 small yellow onion ~ washed, peeled, sliced thinly
- 1 cup fresh Thai basil ~ washed, only leaves reserved
- organic extra virgin olive oil
- filtered water
- soy sauce
- chili sauce ~ optional
- In a large skillet, heat the oil on medium-high and lightly brown the garlic. Add the onions, chives, and mushrooms; sauté until brown.
- Remove all the veggies and place in a large serving bowl.
- In the same skillet you were using, add just enough water for the noodles to simmer and soften. Let the noodles simmer on medium-high until the water evaporates and the noodles are cooked. Add more water if necessary.
- Once the noodles are cooked (they should be dry, not soggy), add them to the bowl of veggies.
- Sprinkle some soy sauce and chili sauce and toss until evenly coated.
- Lightly toss in the basil while the noodles & veggies are still hot so that the basil wilts ever so slightly. Voila!
NOTE: You don’t have to use this type of ramen noodles. It’s just my favorite.