Ramen with Stir-Fried Vegetables

Mr. Tess is still in Florida, and there was snow when I woke up this morning! But I’ve bought tickets to be in the “sunshine state” over the Thanksgiving holiday! Two whole WEEKS!!! Cooking for one is no fun: though I buy vegetables and fruits at the grocery, when it comes time to cook, mostly they seem like too much trouble. I’ve not been eating very healthily. A quick search in the freezer reminded me that I still have some home-made ramen stock. What would be better than a nice hot bowl of noodles and vegetables?

Below is the recipe from my book. Ms. Shimbo notes that the cook can use seasonal varieties of her choice, being aware of how the colors and textures will mix. I’ve noted the vegetables that were seasonal in my refrigerator. As a guide, you want 9 kinds of vegetables, about 1/2 cup each. Separate by cooking times: some vegetables cook faster than others.

Yasai-Itame Nose Ramen
serves 4
page 342
Mushrooms
(cook for 30 seconds)

• 4 dried shiitake mushrooms, soaked in cold water for 20 minutes
  I used fresh shiitake.
• 1/3 ounce dried black kikurage (- scroll down to “mushrooms”)
  (1/2-inch square piece), soaked in cold water for 30 minutes
  I think this amount is too small, a cookbook typo?
• 3 ounces cooked fresh or canned bamboo shoots
  I had some canned sliced water chestnuts.

Cut away the stems of the shiitake mushrooms, and cut the caps into halves or thirds. cut the kikurage into 1/2-inch strips.
Cut the bamboo shoots into 1 by 1/2’inch strips. Combine the mushrooms, kikuage, and bamboo shoots in a bowl.
Vegetables
(cook for 40 seconds)

• 1/2 small carrot, sliced thin crosswise
• 3 scallions, cut into 1-inch lengths diagonally
• 8 asparagus spears, cut into 1-inch lengths
  Half of a green zucchini was still edible!
• 2 Chinese cabbage leaves, cut into 1-inch slices, crosswise
  I used a small baby bok choy, sliced—it looks like a lot, but it cooks down!
  
• 1/2 red bell pepper, cut into 2 1/2-inch lengths
• 1/2 cup snow peas (cook for 10 seconds)

In another bowl, combine the carrot, scallions, asparagus, Chinese cabbage, and red bell pepper.
Put the snow peas into a third small bowl.
Sauce:

• 1 Tablespoon sake (rice wine)
• 1 teaspoon salt
• 1 teaspoon sugar
• 1/2 teaspoon tamari
• 2 teaspoons potato starch or cornstarch, mixed with 1 Tablespoon water
• 1/4 teaspoon ground white pepper
• 1 teaspoon sesame oil

Cooking and Serving:

• 1/4 cup vegetable oil
• 13-ounce package of dried chukasoba noodles
• 4 1/2 cups ramen stock or chicken broth

• In a large pot bring plenty of water to a boil. Cook the noodles aldente, 3 to 5 minutes, or as instructed on the package. Test for doneness by biting a noodle.
• Meanwhile, heat 4 cups of the ramen stock to a gentle simmer in a pot.

• Heat a wok or large skillet over high heat. Add the oil. When the oil is very hot, cook the mixed vegetables 40 seconds, stirring, in several batches.
Remove the vegetables to a large collander to drain.
• Add the mushrooms, kikurage, and bamboo shoots to the oil, and cook for 30 seconds, stirring. Remove the mushrooms, kikuage, and bamboo shoots to the colander.
• Add the snow peas to the oil, and cook them for 10 seconds. Remove the snow peas to the colander.
Clean the wok.
• Place individual noodle bowls in a warm oven to warm up (or put them into hot water).
• Add the sake and 1/2 cup of ramen stock to the wok. Bring the mixture to a boil. Add all the vegetables from the colander, and cook for 1 to 2 minutes, stirring.
• Add the salt and sugar, stirring.
Add the tamari, white pepper, and sesame oil. Give several big stirs and reduce the heat to low.
Add the potato-starch slurry, and cook until the sauce is thickened, stirring all the time.
Remove the wok from the heat.
• When the noodles are ready, drain them. Divide among four individual noodle bowls. Pour 1 cup of hot ramen stock over each bowl of noodles. Top with the stir-fried vegetables.

Other Home-made Ramen Recipes from Tess

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