Garage Ramen NoodlesServings: 4STUFF1 bunch Tuscan kale, de-stemmed and torn into2 medium-sized yell

Garage Ramen Noodles

Servings: 4

STUFF
1 bunch Tuscan kale, de-stemmed and torn into
2 medium-sized yellow onions, each cut into 8 wedges without roots or tips
5-6 oz shiitake mushrooms (or cremini), de-stemmed and sliced
4 packs dried ramen noodles without seasoning packets
⅓ cup mirin
⅓ cup soy sauce
2 Tbsp. oil
1 Tbsp. toasted sesame seeds
¼ cup rice vinegar
Neutral oil
Pinch of kosher salt

STEPS
Fill a pot with salted water and bring it to a boil. While waiting for the water to boil, heat some neutral oil over medium heat in a large skillet, and throw your chopped onions in there. Stir them occasionally as they start to get tender. Once your water is boiling, throw 4 packs of dried ramen noodles in there.

Cook dried ramen noodles for about 3 minutes so they’re slightly underdone. While the noodles are cooking, add your sliced mushrooms and kale to the skillet, with a bit of kosher salt and a splash more oil. Transfer them to the skillet (and saving a scoop of the cooking liquid, as you would pasta water).

The kale and mushrooms will cook almost all the way as you stir them around in the skillet. When you add your undercooked ramen noodles, the vegetables will finish with that residual heat. Make sure to leave the heat on under your skillet.

We’re adding our real flavor enhancers now, which also create our sauce. Add a splash of reserved ramen noodle water, ⅓ cup mirin, ⅓ cup soy sauce, 2 Tbsp. oil, 1 Tbsp. toasted sesame seeds, and ¼ cup rice vinegar to the pan, pouring over the noodles and vegetables. Toss everything in the skillet for a couple minutes, so the sauce gets all up in the noodle’s business. You don’t want any sauceless noodles.

And now, you plate. Make a nice little mountain of stir-fried noodles on your plate or in your bowl. Make sure you get plenty of kale and mushrooms. Top it with more toasted sesame seeds, some hot sauce, flaky sea salt, or chile flakes.