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Ingredients

  • 2 cakes Lotus Foods Organic Forbidden Rice® Ramen
  • 1½ cups broccoli florets
  • 2 tbsp avocado oil
  • 1 cup onion, finely chopped
  • 3 cloves garlic, minced
  • 1 thumb minced fresh ginger or 1 tsp ginger powder
  • 1½ cups mushrooms, roughly chopped
  • 2 tbsp + 1 tsp liquid aminos or soy sauce
  • 2 tbsp rice wine vinegar
  • 2 tsp maple syrup or cane sugar
  • ¼ tsp cayenne
  • 2 tsp cornstarch
  • ½ cup low-sodium vegetable broth
  • 1 tsp sesame oil

To Serve

  • green onions chopped
  • sesame seeds
  • lime

product used in the recipe

Organic Forbidden Rice® Ramen (4 Ramen Cakes)

  • 1

    Heat 3 cups of water in a pot and cook noodles (~4 mins). When cooked, turn off heat and place broccoli florets in a large bowl in sink to catch the hot water so the broccoli can quickly blanch. Use a fine strainer for the noodles, rinse with cold water.

  • 2

    Heat a large sauté pan over a medium heat, add avocado oil and onions, turn down heat to low/medium.

  • 3

    Sauté for 2-3 mins, then add garlic and ginger (if ginger is in powder form, wait till later), cook and stir for 3 mins.

  • 4

    Add mushrooms and cook for another 2-3 mins, until lightly browned and softened. Add aminos, ginger powder (if using), rice vinegar, maple syrup, cayenne, and cornstarch to the pan while stirring frequently.

  • 5

    After ~1-2 mins, when more liquid is needed, start adding broth 1 tbsp at a time while stirring continuously. Continue to add broth and simmer sauce until all the broth has been added to the pan (10 mins max).

  • 6

    Add cooked noodles, broccoli, and sesame oil to pan.

  • 7

    Divide between bowls and serve with chopped green onions, sesame seeds, and lime.

product used in the recipe

Organic Forbidden Rice® Ramen (4 Ramen Cakes)

Instruction video

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