Shiitake and Scallion Ramen

Ingredients

• Mushrooms

  Shiitake, raw

  8 mushroom or 152g

• Ramen Noodles, Organic

  Ocean's Halo

  1 package dry or 60g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  ½ cup, chopped or 50g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  1 tbsp or 14g

• Butter

  Unsalted

  1 tbsp or 14g

• Crushed red pepper flakes

  ¼ tsp or 0.08g

• Pepper

  Spices, black

  1 dash or 0.1g

• Soy sauce

  Made from soy (tamari)

  1 tsp or 6g

• Sesame seeds

  Seeds, whole, dried

  ¼ tsp or 0.8g

Directions

1. Soak the ramen noodles in a bowl of warm water for at least 5 minutes to soften them, then drain.
2. Heat the vegetable oil in a skillet or wok over medium-high heat. Slice the shiitake mushrooms and add them to the pan with the whites of the scallions. Stir-fry until the mushrooms turn golden brown. Season with black pepper and remove from the pan.
3. In the same skillet or wok, add butter and the drained noodles. Toss for 1 minute. Add the cooked shiitake mushrooms, greens of the scallions, red pepper flakes, additional black pepper, and sesame seeds. Toss for another minute and serve.