This morning at the grocery store, Zander and I ran into our friend Val, who told us about this simple, quick, and tasty dish she had recently made, which was apparently also really popular with her little ones. You can read about it here on her fantastic blog.
Knowing that Val’s meal ideas are always delicious, I was inspired to veganize her recipe for part of tonight’s dinner. The result was toddler-approved perfection in approximately 15 minutes. Zander ate multiple helpings, shoveling noodles and veggies into his mouth by the handfuls. We both licked our plates clean at the end of the meal, and to be honest with you, I’m struggling not to eat the leftovers tonight before going to bed.
And the best part is that it was ridiculously simple! Here’s how we made it:
GARLICKY GINGERY (VEGAN) OYSTERY RAMEN NOODLES:
1 bunch asparagus (chopped into approximately 1-inch pieces)
about a dozen crimini mushrooms (diced)
5 oz. package of fresh baby spinach
about a dozen cloves of fresh garlic (minced)
about 2 Tbsp fresh ginger (minced)
salt and pepper to taste
1-2 Tbsp toasted sesame oil
2 packs organic ramen noodles
vegan oyster sauce to taste (see photo below for exact brand used)
Saute garlic, ginger, asparagus, mushrooms, and spinach in sesame oil. While veggies are cooking, boil ramen noodles for 4 minutes (minus the sauce packet), then drain the water. Combine noodles with veggies and toss with vegan oyster sauce. Delish!