Edamame and Asparagus Noodle Bowl

Ramen noodles topped with edamame, asparagus, bok choy, mushrooms and red pepper in flavored vegetable broth.

By: Colin Johnson, Signature Chef

Prep Time: 15 min
Cook Time: 15 min

RECIPE
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Servings:

Yield: 4 Servings

Ingredients:

2 cups ramen, plain or vegetable, prepared according to package directions
4 cups vegetable blend
4 cups vegetable broth
2 1/2 tablespoons toasted sesame seeds and almonds
2 1/2 tablespoons sesame seed oil
4 whole clove peeled garlic, minced
1 1/2 tablespoons ginger root, minced
1 cup white onion, julienne
1 1/2 tablespoons jalapeno peppers, chopped
1/4 cup green onions, sliced 1/4 inch

Vegetable Blend
1 cup edamame, shelled, thawed
1 cup asparagus, cut into 1-inch pieces
1 cup mushrooms, sliced thin
1 cup bok choy, chopped
3/4 cup red pepper, diced 1/4 inc

Vegetable Broth
2 cups vegetable broth
1 tablespoon whole clove peeled garlic, chopped
2 1/2 tablespoons ginger root, chopped
1/2 cup low sodium soy sauce
1/2 teaspoon red chili peppers, dried
3/4 cup white wine
2 teaspoons sriracha hot chili sauce

Allergens:

Eggs, Gluten, Sesame, Soy, Tree Nuts, Wheat

Nutritional Information

Directions:

Vegetable Blend: Combine all ingredients. Toss to evenly distribute.
Vegetable Broth: In a saucepan over medium-high heat, combine all ingredients. Bring to a boil. Reduce heat to low and simmer for 3 minutes. Strain broth and discard solids.
For Service: In a sauté pan, heat sesame oil over medium-high heat. Add garlic and ginger. Saute for 20 seconds. Add onions, sauté for 45 seconds until onions are translucent. Add vegetable blend, cook for 1 to 2 minutes or until bok choy begins to wilt. Add jalapeno, slowly add flavored vegetable stock and cook for 1 minute. Heat 1/2 cup noodles and drain. Place noodles in a bowl, top noodles with 1 cup vegetables and 1 cup broth. Top with 1 tablespoon green onions. Garnish with sesame seed and almond mixture.