Shiitake and Scallion Ramen

Ingredients

• Shiitake mushrooms

  raw

  8 mushroom or 152g

• Ramen noodles

  dry, any flavor, reduced fat, reduced sodium

  2 oz, dry or 57g

• Scallions

  raw

  ½ cup, chopped or 50g

• Canola oil

  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

• Black pepper

  ground

  1 dash or 0.1g

• Tamari soy sauce

  1 tsp or 6g

• Sesame 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.