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.
Ingredients
- 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
- 2 cups Sticky-Spicy Sautéed Asian Eggplant
- 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)
Instructions
- 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.
Servings: 4
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