Stir-Fried Brassica Greens
with Togarashi Tomatoes & Peanut Noodles
INGREDIENTS
- 1 tbsp sesame oil
- 6 oz brassica blend
- 1 oz sun-dried tomatoes, minced
- 10 oz fresh ramen noodles
- 6 oz Thai Peanut sauce
- 2 tsp togarashi
- Salt and pepper*
- *Not included
- Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
- For full ingredient list, see Nutrition.
INSTRUCTIONS
Bring a large pot of salted water to a boil for the ramen noodles. Add sesame oil, brassica blend, and a pinch of salt and pepper to a medium nonstick skillet over medium-high heat. Cook until greens are crisp tender, 3 to 5 minutes. Add sun-dried tomatoes to the skillet and toss to combine.
Once the water is boiling, add fresh ramen noodles and cook until al dente, 5 to 6 minutes. Reserve ¼ cup pasta water, drain the pasta, and return pasta to the pot. Add Thai Peanut sauce and heat over medium heat until warmed through. If the noodles seem dry, add a tbsp of reserved water, up to ¼ cup. (4-serving meal: reserve ½ cup pasta water)
Divide peanut noodles between two shallow bowls, top with stir-fried brassica greens with sun dried tomatoes, and sprinkle with togarashi. Enjoy!
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