Dry Ramen with Eggplant & Ground Turkey

We typically think of ramen as a brothy dish, but brothless dry ramen — aka mazesoba — is trending here in the States. Basically, it's the ramen noodles you know and love paired with a quick, flavorful sauce (typically made with pork, but we use ground turkey here). This dry ramen features our Sticky-Spicy Sauteed Asian Eggplant. You also could use 2 cups of any leftover cooked vegetables you have on hand.

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8 ounces organic ramen noodles (or instant or rice noodles)
1 tablespoon canola oil
1 tablespoon shallot, minced
1 tablespoon fresh ginger, minced
1 clove garlic, minced
½ pound ground turkey (or chicken, beef or pork)
1 tablespoon fish sauce (or soy sauce)
1½ teaspoons coconut sugar
¼ teaspoon red pepper flakes
½ recipe Sticky-Spicy Sauteed Asian Eggplant (about 2 cups)
1 lime
2 green onions, thinly sliced
2 tablespoons sesame seeds, toasted
½ cup cilantro leaves
½ cup mint leaves
½ cup basil (Asian or Italian)
Sriracha sauce (optional)

Cook noodles according to package directions just until al dente. Drain, reserving ½ cup cooking water.

Meanwhile, heat oil in a skillet over medium-high heat. Add shallot, ginger, garlic and turkey, stirring to crumble turkey. Stir in fish sauce, coconut sugar and red pepper flakes. Cook 3-4 minutes or until turkey is browned. Add 2-3 tablespoons ramen cooking water and eggplant, scraping the pan to loosen any browned bits. Add drained noodles, zest and juice of ½ lime, tossing to coat. Add more ramen cooking water, a few tablespoons at a time so the mixture is well coated and slightly saucy, but not soupy.

Divide among 4 shallow bowls. Top evenly with green onions and sesame seeds. Garnish generously with herbs. Cut remaining ½ lime into wedges. Serve with noodles, along with Sriracha, if desired.

Serves 4

Prep time: 15 min

Cook time: 8 min

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How to Plan, Prep, and Cook Easy Weeknight Meals (without spending hours in the kitchen)

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Hey there ... I'm Lia Huber

Hey there ... I'm Lia Huber

My mission is to inspire and equip you to live a richer life through real food by becoming a more competent, confident home cook.

I’m the author of Nourished: A Memoir of Food, Faith, and Enduring Love, founder and CEO of Nourish Evolution, and the creator of Cook the Seasons, Home Cooking School, and the Real Food Reset, and I empower intentional women to cook in a way that brings them (and their families) joy, health, and ease.

Making the shift from processed food to real food doesn’t happen overnight. It’s an evolution that occurs over time, with effort, intention, and belief. And it will change the course of your life. Are you ready to take the first step? I’m so glad you’re here … and I’m honored to be with you on the journey to becoming nourished!


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