Recipe from Purple Carrot Meal Kit
Gochujang Ramen with Burst Tomatoes & Crispy Garlic
Tools: Large nonstick skillet, Medium saucepan
PREP & COOK TIME
30 min
CALORIES550
FAT11g
CARBOHYDRATES104g
PROTEIN21g
- 10 garlic cloves, peeled and minced (divided)
- 1 scallion, thinly sliced
- 1 tsp tamari
- 1 oz tahini
- 1 tbsp tomato powder
- 2 tbsp gochujang
- ½ tbsp togarashi
- 4 oz grape tomatoes
- 10 oz fresh ramen noodles
- 4 oz Swiss chard, destemmed, leaves chopped and stems thinly sliced
- 1 lime, zested and juiced
- Salt and pepper
- 1 tbsp + 2 tsp olive oil
Directions:
1 Make the ramen broth
Add 5 cups water, 3 tbsp garlic, scallion, tamari, tahini, tomato powder, gochujang, and 1 tsp salt to a medium saucepan. Bring broth to a boil, reduce to a simmer, and let cook 15 to 20 minutes. (4-serving meal: use 10 cups water, 6 tbsp garlic, 2 tsp salt)
2 Make the crispy togarashi garlic
Add 1 tbsp olive oil to a large nonstick skillet over low heat. Add 1 tsp garlic and cook until golden brown, 2 to 3 minutes. Transfer crispy garlic and oil to a small bowl, sprinkle with togarashi and salt, and set aside. (4-serving meal: use 2 tbsp olive oil, 2 tsp garlic) TIPS: Carefully watch the garlic to ensure it doesn’t burn. We will use this skillet again in the next step.
3 Cook the garlicky tomatoes
Return the large nonstick skillet to medium-high heat with 1 tsp olive oil. Add tomatoes and cook, stirring occasionally, until they begin to blister, 2 to 3 minutes. Add 1 tsp garlic and cook until fragrant, 2 to 3 minutes. Turn off the heat and add a pinch of salt and pepper. Transfer tomatoes to a small bowl and cover to keep warm. (4-serving meal: use 2 tsp olive oil, 2 tsp garlic) TIP: We will use this skillet again in the next step.
4 Cook the Swiss chard leaves and stems
Wipe the large nonstick skillet clean and return it to the stove over medium heat. Add 1 tsp olive oil, Swiss chard leaves and stems, and a pinch of salt and pepper, and cook until stems are crisp-tender, 2 to 3 minutes. (4-serving meal: use 2 tsp olive oil) TIP: Crisp-tender means the stems will still have some crunch.
5 Cook ramen in gochujang broth
Bring ramen broth to a boil and add noodles. Carefully stir to loosen the noodles and cook until just al dente, 4 to 5 minutes. Turn off the heat and add lime zest and juice to the broth.
6 Serve
Divide ramen noodles and broth between bowls. Top with burst tomatoes, Swiss chard leaves and stems, and crispy togarashi garlic. Tuck in!
More Tasty Vegetarian Asian Recipes:
- 5 Ingredient Okinawan Bowl
- Better Than Takeout Lo Mein
- Pantry-Style Street Noodles (Malaysia/Indonesia)
To your happy and healthy life,
Joanna
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