Sesame Ginger Noodles
with Stir-Fried Greens & Toasted Peanuts
- 6 oz gai lan
- 4 oz Swiss chard
- 1 oz fresh ginger
- 2 mini sweet peppers
- 2 tbsp sesame oil
- 1 tbsp tamari
- 1 tbsp peanut butter
- 2 tbsp rice vinegar
- 2 tbsp chili garlic sauce
- 10 oz ramen noodles
- ¼ cup peanuts
- *Not included
- For full ingredient list, see Nutrition
- Directions for 4 servings indicated in parentheses
- Large nonstick skillet
- Large pot
Bring a large pot of salted water to a boil. Chop gai lan into 1 inch pieces. Thinly slice the Swiss chard. Peel and mince 2 tsp (4 tsp) ginger. Trim and thinly slice the mini sweet peppers. TIP: Save any remaining ginger for your own use.
Add the minced ginger, tamari, peanut butter, rice vinegar, just half the sesame oil, just half the chili garlic sauce, and ¼ cup (½ cup) hot water to a medium bowl and whisk the sesame ginger sauce. TIPS: The sauce will not be completely smooth. Keep any remaining chili garlic sauce for your own use.
Add ramen noodles to the boiling water and cook until al dente, 1 to 2 minutes. Drain noodles and run under cold water to stop the cooking process. Heat the remaining sesame oil in a large nonstick skillet over medium heat. Add peanuts and a pinch of salt and pepper. Cook until nuts are toasted and fragrant, 1 to 3 minutes. Use a slotted spoon to transfer the toasted peanuts to a small bowl, leaving the oil in the skillet. TIP: When peanuts become fragrant, remove them from the skillet. They will continue to toast slightly while off the heat.
Return the skillet with sesame oil to high heat. Add chopped gai lan, sliced chard, and a pinch of salt and pepper to the skillet. Cook until bright green and tender, 2 to 3 minutes.
Add cooked ramen noodles and sesame ginger sauce to the skillet with the greens. Cook, tossing frequently, until evenly coated and warmed through, 1 to 3 minutes. TIP: If you’re making the 4 serving meal, cook everything in a large pot instead of the skillet.
Divide the sesame ginger noodles with stir-fried greens between bowls. Top with sliced mini sweet peppers and toasted peanuts. If you want more spice, drizzle with remaining chile garlic sauce. Enjoy!