- 5 packages assorted mushrooms, sliced (around 4-5 cups sliced)
- 1 tablespoon toasted sesame oil
- 5 small baby bok choy, sliced
- 1 pound fresh bean sprouts
- 1 large red pepper, sliced (around 2 cups)
- 4 large green onion, sliced
- 1 teaspoon garlic chives
- 4 squares ramen noodles, cooked according to package directions (can be gluten free)
- 1 (14.5 ounce) jar LaChoy Teriyaki Stir Fry Sauce and Marinade
Exotic Mushroom Ramen is an enticing, flavorful blend of fragrant toasted sesame oil, enticing mushrooms and colorful seasonal vegetables tossed with ramen. It's simple to make but tastes exotic!
Heat the toasted sesame oil in a large wok over medium/high heat. Add the mushrooms and sauté until the mushrooms are soft. Toss in the sliced bok choy, bean sprouts and red pepper. Sauté until the vegetables are just softened but are still firm and retain their color. Add the green onion, garlic chives and cooked ramen noodles. Toss until the ingredients are evenly distributed. Pour the sauce over the mixture and toss until the ingredients are completely coated. Serve immediately.
As mushrooms are sold by weight it's hard to estimate the amount of mushrooms you would need. If you purchase lightweight shiitake mushrooms, you might need less weight. I used between 5-6 cups of different mushrooms. You can use any variety or amount you like, keep in mind that mushrooms shrink dramatically when cooked. Baby Bok Choy can vary in size. I used five, however if they are on the large side you can use four. Garlic chives are in season in the summer and can be found at local produce stores and farmer's markets. If you can't find garlic chives, substitute one clove crushed garlic and sauté it with the mushrooms at the beginning of the recipe.