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A bowl of one-pot ginger-scallion ramen noodles.

Vegan One-Pot Ginger-Scallion Ramen Noodles


  • Author: Alexandra Stafford
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: Serves 2 to 4

Description

Adapted from this Bon Appetit recipe.

Notes:

Mushrooms: If you love mushrooms, I think you could get away with using even more here because they, like cabbage, shrink down so much.

Other vegetables: This recipe can be adapted to what you like or have on hand. I love draining noodles over things like cabbage and dark leafy greens to soften them just slightly. If you want to add carrots, sweet potato, or other harder vegetables, you could shred them in the food processor to ensure they cook quickly.


Ingredients

  • 1 small head cabbage, preferably Savoy or Napa (for their softness)
  • 2 packages (3-0z each) Ramen noodles, any variety, seasoning packet discarded
  • 10 ounces Cremini (or other) mushrooms, see notes above
  • 1 small knob ginger, about an inch long, peeled
  • 1 tablespoon olive oil
  • kosher salt
  • pinch crushed red pepper flakes or more to taste
  • 1/4 cup mirin
  • 1/3 cup soy sauce
  • 3 scallions, white and green parts, finely sliced
  • 1 tablespoon sesame seeds
  • 2 teaspoons sesame oil
  • hot sauce, such as Sriracha, for serving

Instructions

  1. Fill a large, wide sauté pan or Dutch oven with water and bring to a simmer. (I use a wide sauté pan to make this a one-pot endeavor, but you could also simply use a small saucepan to boil the noodles and then a separate large sauté pan to sauté everything together. Cleanup will still be minimal.)
  2. Cut the cabbage in half through the core and then again through the core to make quarters. Cut out the core and discard. Shred the remaining leaves finely. Depending on the size of your cabbage, you may chose to use all or part of the cabbage. Keep in mind cabbage shrinks considerably — I’ve been using 3/4 to a whole head every time . It’s about 8 cups. Place the cabbage in a colander, and place in the sink.
  3. Add the ramen noodles to the simmering water and cook for 30 seconds. They won’t be fully cooked. Drain over the cabbage, being careful the noodles don’t slip over the sides. Keep colander in sink. Reserve your pan.
  4. Meanwhile: chop the mushrooms. I’ve been using my food processor: 8 to 10 quick pulses. Transfer to a bowl —don’t wash the processor. Add the knob of ginger to the processor and purée until fine, scraping down once and processing once more.
  5. Heat the 1 tablespoon of olive oil in your reserved sauté pan over high heat. Add the mushrooms, season with a pinch of kosher salt, stir. Let cook undisturbed for 1 minute, then stir and continue to cook at medium-high heat until the mushrooms begin to brown, 3 to 5 minutes.
  6. Add the ginger and a pinch of crushed red pepper flakes to the pan, and stir to combine. Add the reserved noodles and cabbage. Add the mirin and soy sauce. Use tongs to stir and combine.
  7. Add the scallions, sesame seeds, and sesame oil, and using tongs again, stir to combine.
  8. Serve immediately, passing hot sauce of choice on the side.

  • Category: Noodles
  • Method: Stovetop
  • Cuisine: Asian

Keywords: ramen, instant, noodles, ginger, scallion, cabbage, mushrooms, vegan, vegetarian