Vegan One-Pot Ginger-Scallion Ramen Noodles

Name: Vegan One-Pot Ginger-Scallion Ramen Noodles
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2
Cuisine: Japanese
Ingredients: 1 piece Savoy Cabbage (1 small head cabbage, preferably Savoy or Napa (for their softness)); 2 pieces Ramen Noodle (2 packages (3-0z each) Ramen noodles, any variety, seasoning packet discarded); 10 oz Crimini Mushrooms (10 ounces Cremini (or other) mushrooms, see notes above); 1 piece Ginger (1 small knob ginger, about an inch long, peeled); 1 tbsp Olive Oil (1 tablespoon olive oil); 0 pieces Kosher Salt (kosher salt); 0 pieces Red Pepper Flakes (pinch crushed red pepper flakes or more to taste); ¼ cup Mirin (1/4 cup mirin); ⅓ cup Soy Sauce (1/3 cup soy sauce); 3 pieces Scallion (3 scallions, white and green parts, finely sliced); 1 tbsp Sesame Seeds (1 tablespoon sesame seeds); 2 tsp Sesame Oil (2 teaspoons sesame oil); 0 pieces Hot Sauce (hot sauce, such as Sriracha, for serving)

Vegan One-Pot Ginger-Scallion Ramen Noodles - Noodles (Japanese)

25 minJapanese

Servings2

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Vegetarian
Vegan
Dairy Free
Pescatarian
Egg Free

Ingredients

For 2 servings

Savoy Cabbage1 piece · 1 small head cabbage, preferably Savoy or Napa (for their softness)
Ramen Noodle2 pieces · 2 packages (3-0z each) Ramen noodles, any variety, seasoning packet discarded
Crimini Mushrooms10 oz · 10 ounces Cremini (or other) mushrooms, see notes above
Ginger1 piece · 1 small knob ginger, about an inch long, peeled
Olive Oil1 tbsp · 1 tablespoon olive oil
Kosher Salt0 pieces · kosher salt
Red Pepper Flakes0 pieces · pinch crushed red pepper flakes or more to taste
Mirin¼ cup · 1/4 cup mirin
Soy Sauce⅓ cup · 1/3 cup soy sauce
Scallion3 pieces · 3 scallions, white and green parts, finely sliced
Sesame Seeds1 tbsp · 1 tablespoon sesame seeds
Sesame Oil2 tsp · 2 teaspoons sesame oil
Hot Sauce0 pieces · hot sauce, such as Sriracha, for serving

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Steps

1Fill 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.)
2Cut 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.
3Add 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.
4Meanwhile: 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.
5Heat 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.
6Add 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.
7Add the scallions, sesame seeds, and sesame oil, and using tongs again, stir to combine.
8Serve immediately, passing hot sauce of choice on the side.