Bon Appetit Magazine, May 2021,
4.9 stars
What caught my eye on this recipe was this blurb beneath the recipe, "These simple noodles are designed to empty out your entire crisper drawer in one fell swoop, from slightly droopy carrots and celery to scallions on their last legs and that random onion half."
It sure did as we had all of the above in our vegetable drawer including green cabbage from another dish that we needed to use up. This was so delicious -- I can't wait to eat the leftovers.
Ingredients: wavy ramen noodles, chicken, green cabbage, carrots, celery, onion, scallions, serrano or Fresno chile, ginger, garlic, soy sauce, unseasoned rice vinegar, Shaoxing wine or medium-dry sherry, sesame oil, sesame seeds, grapeseed or vegetable oil, Kosher salt
Tips:
- Made this vegetarian by using tofu instead of chicken
- Used jalapenos (we have plenty in our herb garden!) instead of serranos
- Used up the shallot we had
- At the table, added a little more soy sauce and added chile crisp for additional heat
- Served with vegetable spring rolls
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