Vegetable Ramen

Vegetable Ramen

2 - 4 Servings

Ingredients

• 6 ounces Tehki Ramen
• 1 1/2 tablespoons vegetable oil
• 1 serrano pepper, thinly sliced lengthwise
• 1/2 cup carrot strips, 2 inches long, 1/2-inch thick
• 3/4 cup red bell pepper cut into strips, 1/4-inch thick and 2 inches long
• 1 cup chopped cabbage
• 1/2 cup thin, round slices of scallions
• 2 1/2 tablespoons soy sauce
• 1 tablespoon butter (yes! you read it right)
• 1 medium garlic clove, chopped
• 1/4 teaspoon red chili powder

Instructions

1. Boil Tehki Ramen as per instructions and set aside.

2. Heat a heavy-bottomed skillet and add vegetable oil. Add serrano peppers and carrots. Sauté for 3 to 4 minutes over medium heat.

3. Add red bell peppers and sauté for 3 to 4 minutes. Add cabbage and scallions and sauté for 5 minutes.

4. Add soy sauce and once the sauce boils, add Tehki Ramen. Mix well with a pair of tongs and turn the heat to low.

5. Heat a small saucepan on another burner. Add butter and let melt over medium heat. Add garlic and red chili powder. Continue to stir throughout this process as garlic pieces can burn easily. After 5 minutes, remove from heat and pour this garlic-red chili powder mixture over Tehki Ramen and mix well. This last step brings the whole dish together and, apart from the buttery kick, imparts a golden, red sheen to the dish.

6. Serve hot.