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Stir-Fried Miso Ramen with Maple Glazed Radishes & Kimchi Slaw
2 or 4 Serving Dinner

Stir-Fried Miso Ramen

with Maple Glazed Radishes & Kimchi Slaw

Tags: Less Prep High-Protein Nut-Free
SERVINGS
2 4
PREP & COOK TIME
40 min
CALORIES
440
FAT
2.5g
CARBOHYDRATES
97g
PROTEIN
18g


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INGREDIENTS

  1. 10 oz fresh ramen noodles
  2. 6 red radishes, trimmed and quartered
  3. 1 tbsp maple syrup
  4. 1½ tsp tamari
  5. 1 lime, zested and juiced
  6. 4 oz chopped Swiss chard
  7. 2 tbsp white miso paste
  8. 2 tsp vegetable broth concentrate
  9. 1 tsp togarashi
  10. 2 garlic cloves, peeled and minced
  11. 4 oz vegan kimchi, roughly chopped
  12. 1 tbsp olive oil*
  13. 2 tsp vegetable oil*
  14. Salt and pepper*
  15. *Not included
  16. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  17. For full ingredient list, see Nutrition.
Allergens: sesame, soy, wheat
Tools: Medium pot, Small non-stick skillet, Small strainer
SERVINGS
2 4
PREP & COOK TIME
40 min
CALORIES
440
FAT
2.5g
CARBOHYDRATES
97g
PROTEIN
18g


Get Recipes Delivered

INSTRUCTIONS

1
Cook the ramen noodles

Bring a medium pot of salted water to a boil. Add ramen noodles to the boiling water, carefully stir to loosen the noodles, and cook until just al dente, 4 to 5 minutes. Reserve ¾ cup cooking water, drain the noodles, and rinse noodles under cool water to stop the cooking process. (4-serving meal: use 1½ cups cooking water)

2
Make the glazed radishes

Add 1 tbsp olive oil and radishes to a large nonstick skillet and cook over medium heat, stirring until lightly browned and crisp-tender, 6 to 8 minutes. Add maple syrup and cook, stirring often, until the radishes are glazed, 2 to 3 minutes. Add tamari and cook until syrupy, 1 to 2 minutes. Add lime zest, lime juice, Swiss chard, and a pinch of salt and pepper and stir. Continue to cook until greens are just wilted, 1 to 2 minutes. (4-serving meal: use 2 tbsp olive oil) TIP: We will reuse this skillet in a later step.

3
Make the sauce

Add miso paste, vegetable broth, and reserved cooking water to a medium bowl and whisk until smooth. Add togarashi and a pinch of salt and pepper and whisk again.

4
Build the sauce and stir fry the noodles

Return the large nonstick skillet over medium-high heat. Add 2 tsp vegetable oil and garlic and cook until garlic is fragrant, 2 to 3 minutes. Add the miso mixture to the pan and simmer until it thickens slightly, 2 to 3 minutes. Add the ramen noodles and toss until well coated. (4-serving meal: use 4 tsp vegetable oil)

5
Serve

Divide the stir-fried miso ramen between two plates and top with maple glazed radishes and kimchi. Eat up!

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