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 Seeds
   • 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.

   • 2 Tbsp Sesame Seed Oil
   • 4 tsp , minced Ginger Root
   • 910 g , thinly sliced Cremini Mushrooms
   • 2 Tbsp Soy Sauce
   • 125 g Vegetable Stock
   • 1 , juiced Lime
   • 2 tsp Toasted Unsalted White Sesame Seeds
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 Noodles
   • 1 Tbsp Sesame Seed Oil
   • 2 , minced Garlic Cloves
   • 4 , thinly sliced Spring Onions
4. Serve and Enjoy!

   Pair with good music.

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Buttermilk Banana

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Bowl

By Innit Culinary Team