Takeout-Style Noodles
with Snow Peas & Sesame Ginger Sauce
INGREDIENTS
- 1 oz fresh ginger, peeled and minced
- 1 tbsp sesame oil
- 1 tbsp tamari
- 1 tbsp rice vinegar
- 2 tbsp peanut butter
- 2 tbsp chile garlic sauce
- 5 oz fresh ramen noodles
- 1 carrot, peeled and cut into matchsticks
- 4 oz snow peas
- 4 radishes, grated on the large side of a box grater
- ¼ cup crispy onions
- ¼ cup peanuts
- 1 tsp vegetable oil*
- Salt*
- *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 medium saucepan of salted water to a boil for the noodles. Add just 2 tsp ginger, sesame oil, tamari, rice vinegar, peanut butter, just 1 tbsp chile garlic sauce, and 2 tbsp hot water to a medium bowl. Whisk the sesame ginger sauce until combined. (4-serving meal: use 4 tsp ginger, 2 tbsp chile garlic sauce, 4 tbsp hot water) TIP: Save any remaining ginger for your own use. Add more chile garlic sauce if you prefer.
Once the water is boiling, add fresh ramen noodles and cook until al dente, 1 to 2 minutes. Drain noodles and run under cool water to stop the cooking process.
Heat 1 tsp vegetable oil in a large nonstick skillet over medium-high heat. Add carrot and snow peas and cook until peas are bright green and crisp-tender, 2 to 3 minutes. Add cooked ramen noodles, sesame ginger sauce, and a pinch of salt to the skillet and toss until well coated, another 2 to 3 minutes. (4-serving meal: use 2 tsp vegetable oil) TIP: Crisp-tender means the vegetables will still have some crunch.
Divide the takeout-style noodles with snow peas and sesame ginger sauce between bowls. Top with radish, crispy onions, and peanuts. Dig in!