Ingredients

4 Servings

Produce

  • Cremini Mushroom 910 g

  • Coriander 2 Tbsp

  • Spring Onions 4

  • Hass Avocados 2

  • Ginger Root 4 tsp

  • Limes 1 1/2

  • Garlic Cloves 2

Spices

  • Salt 1 pinch

Dry Goods

  • Ramen Noodle 280 g

  • Cashew 4 Tbsp

Pantry

  • Water 950 ml

Canned/Bottled Goods

  • Soy Sauce 2 Tbsp

  • Sesame Seed Oil 94 ml

  • Vegetable Stock 120 ml

Nuts & Seeds

  • Toasted Unsalted White Sesame Seed 4 tsp

Preparation

  1. Prep Avocado

    Thinly slice avocado. Squeeze lime juice then add dry toppings. Finish with sesame oil.

    • 2 Hass Avocados
    • 2 tsp Toasted Unsalted White Sesame Seed
    • 4 Tbsp, finely chopped Cashew
    • 2 Tbsp, finely chopped Coriander
    • 1 tsp Sesame Seed Oil
    • 1/2, juiced Lime
    • 1 pinch Salt
  2. Saute Mushrooms

    Prepare ingredients. Set pan to high heat for 1 minute. Add oil & ginger. Cook & stir until fragrant, about 30 seconds. Stir in mushrooms & soy sauce. Cook for 2-3 minutes. Add in stock & cook for 3-4 minutes. Stir in lime juice & sesame seeds.

    • 4 Tbsp Sesame Seed Oil
    • 4 tsp, minced Ginger Root
    • 910 g, thinly sliced Cremini Mushroom
    • 2 Tbsp Soy Sauce
    • 120 ml Vegetable Stock
    • 1, juiced Lime
    • 2 tsp Toasted Unsalted White Sesame Seed
  3. Cook Ramen

    Bring water to a boil in a small saucepan. Add the noodles & cook for 2-3 minutes, until noodles are tender. Drain. Set a pan to medium high for 1 minute. Add oil, garlic & spring onions. Cook & stir until fragrant, about 30 seconds. Add noodles & stir fry until noodles are coated & warmed through, 1-2 minutes. *Add a little more oil as desired.

    • 950 ml Water
    • 280 g Ramen Noodle
    • 2 Tbsp Sesame Seed Oil
    • 2, minced Garlic Cloves
    • 4, thinly sliced Spring Onions
  4. Serve and Enjoy!

    Pair with good music.

Nutrition

  Amount per
serving
Daily value percentage
Calories 790 kcal  
Total Fat 51 g 65%
Total Saturated Fat 12 g 59%
Unsaturated Fat 39 g  
Cholesterol 0 mg 0%
Sodium 1910 mg 80%
Total Carbohydrate 68 g 25%
Fiber Total Dietary 12 g 42%
Sugars Total 7 g  
Protein 18 g 36%
Vitamin C 18 mg 20%
Calcium Ca 96 mg 8%
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By Innit Culinary Team