Looking to spice up your weeknight dinner plans? Look no further than this UMass Student Farmers' Market Yaki-Ramen recipe perfected by chefs here at UMass Dining. This delicious recipe features ultra local, organic, student grown produce from the UMass Student Farm. You can get your hands on this ultra-fresh produce every Friday this semester until November 18th from 12-4 pm on Goodell Lawn at the UMass Student Farmers' Market!
UMass Farmers' Market Yaki-Ramen
Serves 4-6
Serves 4-6
Ingredients:
Water
3 Bundles Fresh Ramen Noodles
3 tbsp Canola Oil
1 tbsp sesame seed oil
2 tbsp low sodium soy sauce
1 tsp sugar
2 oz onions, sliced
2 oz carrots, sliced thinly
2 oz kale, shredded
2 oz cooking greens, shredded
2 oz arugula
4 oz bok choy, shredded
½ tsp crushed red pepper (optional)
1 tbsp sesame seeds
Directions:
1. Bring a large pot of water to a boil. Boil the ramen noodles for 2-3 minutes or until slightly al dente. Strain and rinse under cold water. Season the cooled ramen with 1/3 of the canola oil.
2. In a sauté pan, over med-high heat, add 1/3 of the canola oil, add sesame seed oil, and the cooked ramen noodles. Add half of the low sodium soy sauce, and sugar to the ramen, stir-fry for 1-2 minutes. Remove noodles from the pan and place on the side.
3. Adjust heat to high. Add the last 1/3 of the canola oil, onions, and carrots, stir-fry slightly. Add kale, cooking greens, arugula, bok choy, and the other half of the low sodium soy sauce, stir-fry for a few more minutes or
until vegetables are cooked through.
4. Return the cooked ramen to the pan and toss well. Garnish with sesame seeds.
Water
3 Bundles Fresh Ramen Noodles
3 tbsp Canola Oil
1 tbsp sesame seed oil
2 tbsp low sodium soy sauce
1 tsp sugar
2 oz onions, sliced
2 oz carrots, sliced thinly
2 oz kale, shredded
2 oz cooking greens, shredded
2 oz arugula
4 oz bok choy, shredded
½ tsp crushed red pepper (optional)
1 tbsp sesame seeds
Directions:
1. Bring a large pot of water to a boil. Boil the ramen noodles for 2-3 minutes or until slightly al dente. Strain and rinse under cold water. Season the cooled ramen with 1/3 of the canola oil.
2. In a sauté pan, over med-high heat, add 1/3 of the canola oil, add sesame seed oil, and the cooked ramen noodles. Add half of the low sodium soy sauce, and sugar to the ramen, stir-fry for 1-2 minutes. Remove noodles from the pan and place on the side.
3. Adjust heat to high. Add the last 1/3 of the canola oil, onions, and carrots, stir-fry slightly. Add kale, cooking greens, arugula, bok choy, and the other half of the low sodium soy sauce, stir-fry for a few more minutes or
until vegetables are cooked through.
4. Return the cooked ramen to the pan and toss well. Garnish with sesame seeds.
Want help in the kitchen? Here are some professional tips for recipe success:
How to Cook Ramen Noodles
How to Peel & Slice an Onion
How to Julienne a Carrot
Happy Cooking!
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