I was nineteen then and midterms were fast approaching; I was exhausted and hungry and my hair was piled high on my head in a frizzy mess of tangles. I scoured my “pantry” which in actuality was just a milk crate with some purple glitter paint on it. I found a lone blue crinkled package and it would suffice for the moment; the only vegetarian brand they had then in all of its packaged glory. I had no bowls or stove, and so I made my packaged noodles in a stroke of sleep deprived genius in my coffee pot. I also ate it out of a coffee pot. I also then asked for bowls and chopsticks for Christmas after that incident. Was this inventive? Eh…sure, maybe. But, it was most certainly not ideal. Fortunately I have come a very long way since then as far as noodles and bowls are concerned.
Flash forward to the present day and as I walk along this path with my little monster man Max, the crunch of the leaves and the chill of the air remind me. My mind wanders to the ramen I was… or at least should have been craving back then.
Perhaps something with a bit of tang and heat… perhaps some sesame or chile oil. We crossed the bridge and discussed shapes and Halloween candy at length and then we got home after collecting enough leaves and the idea was solidified with a quick look at a magazine I had on hand – the June issue of Bon Appetit.
Naturally, I autumn-ed this up a bit based on what I had on hand and what’s in season as I usually do. I had some carrots, broccoli, cabbage, edamame, snow peas and orange ginger marinated tofu and hot vegetable broth. I also added a drizzle of my new favorite oil over each bowl, veglicious camelina oil for a bump of plant based omegas. I added all of that in to make one of the most delicious noodle bowls I have ever made. It is positively nutritious and delicious and makes a perfect hot lunch or quick dinner on this chilly fall day.
Ramen Noodle Bowl with Fall Vegetables and Chile Oil
Adapted from Bon Appetit June 2013
Makes 4 servings
- 1 packaged extra firm tofu, frozen then thawed
- orange ginger glaze (found in asian foods aisle in regular grocery store)
- 4 scallions, thinly sliced
- 2 teaspoons crushed red pepper flakes
- 2 teaspoons black or white sesame seeds
- 2 teaspoons Sichuan pepper, coarsely chopped
- 12 ounces thin ramen noodles
- Kosher salt to taste
- 1/4 cup tahini (sesame seed paste)
- 4 cups vegetarian vegetable broth
- 1 teaspoon freshly grated ginger
- 2 cups mixed chopped fall vegetables (chopped broccoli, slivered carrots, shelled edamame, thinly sliced cabbage, etc).
- 1/4 cup unseasoned rice vinegar
- 3 tablespoons reduced-sodium soy sauce
- 1 teaspoons toasted sesame oil
- 1 teaspoon camelina oil per serving (I used Karlene’s Veg-licious)
- 1 teaspoon sugar
Press tofu between paper towels to remove extra moisture for about fifteen minutes, changing the towels as needed. Dice into cubes and place in zip topped bag with enough orange ginger glaze to coat all the cubed extra firm tofu. Marinate for about 1-3 hours
Cook scallion whites, red pepper flakes, sesame seeds, and pepper in a small saucepan over low heat, stirring occasionally, until oil is sizzling and scallions are golden brown, 12-15 minutes; let chili oil cool in saucepan.
Meanwhile, cook noodles in a large pot of salted boiling water until al dente; drain. Rinse under cold water and drain well.
Heat vegetarian vegetable broth with ginger and fall vegetables in a saucepan over medium high heat until simmering.
Whisk tahini, vinegar, soy sauce, sesame oil, camelina oil, sugar, and 2-3 tablespoons chili oil (depending on desired heat) in a large bowl; season with salt. Add noodles and toss to coat. Top with scallion greens and drizzle with camelina and chile oil.
Sharing is Caring:
- December 2013
- November 2013
- October 2013
- September 2013
- August 2013
- July 2013
- June 2013
- May 2013
- April 2013
- March 2013
- February 2013
- January 2013
- December 2012
- November 2012
- October 2012
- September 2012
- August 2012
- July 2012
- June 2012
- May 2012
- April 2012
- March 2012
- February 2012
- January 2012
- December 2011
- November 2011
- October 2011
- September 2011
- August 2011
- July 2011
- June 2011
- May 2011
- April 2011
- March 2011
Tagsamerican appetizer autumn Baking basil breakfast brunch Butter Cake Children Chocolate Christmas Cooking Dessert dinner easy entertaining fall fast Food Garlic gluten free healthy holiday homemade Kate from Scratch KfS kids light lunch muffin onion Recipe salad Savory simple Soup spicy spring summer Sweet tomato vegan Vegetarian winter