vegetarian stir fried ramen

This is one of those dishes that tastes better than it looks. And pleases all my kiddos. Even the soy-free one and the ramen lover.

It’s perfect for a meatless monday main dish, or a side dish.

Ingredients:

sesame oil

4 scallions, sliced, whites and green parts separated

1 cup of pulled apart enoki mushrooms

2 baby bok choy, sliced, stems and leaves separated

2 cloves of garlic, sliced

3 cups vegetable stock

4 rice ramen cakes

1/4 cup coconut aminos

1 tsp fish sauce

Directions:

Coat the bottom of a large wok with sesame oil. Heat on medium.

Once oil is shimmering, add in the whites of onions and stems of the bok choy. Stir to coat and sauté for a minute or two. Add mushrooms and sauté for an addition minute. Add in ramen cakes and stock. Bring to a boil.

Once boiling, turn down to simmer. Once water has been mostly absorbed, add in coconut aminos and fish sauce. Toss to coat.

Add in green parts of the scallions and the bok choy leaves. Toss to combine and sauté on low for 1 -2 minutes