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
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.