Vegan Dry Ramen with Fermented Black Beans and Chili
Ingredients
Aromatics:
- 1/2 Red onion (or shallot), minced
- Olive oil
- Sesame oil
- Garlic, crushed
- Chili peppers (to taste), crushed
- 2 tablespoons Fermented black beans, rinsed
- Fresh ginger, thinly sliced
- Shaoxing wine (Chinese dry sherry) or Mirin (seasoned rice vinegar)
- Coconut sugar
- Green onions, sliced on a bias
- Fresh ramen noodles, cooked
Toppings:
- Cucumber, julienned
- Crispy fried onions
- Cilantro (optional)
Instructions
- Prepare the Aromatics:
- Heat a cast iron pan or wok over medium heat.
- Add olive oil and sesame oil to the pan.
- Add the minced red onion (or shallot) and cook until softened and slightly browned.
- Lower the heat to medium.
- Add the crushed garlic and chili peppers and cook until fragrant, being careful not to burn the garlic.
- Add Fermented Black Beans and Shaoxing Wine:
- Add the rinsed fermented black beans to the pan and cook for a few minutes.
- Deglaze the pan with Shaoxing wine (or Mirin).
- Add a little coconut sugar and stir to combine.
- Bring the mixture to a simmer and let the wine reduce slightly.
- Add Ginger and Green Onions:
- Turn off the heat.
- Add the thinly sliced fresh ginger and most of the sliced green onions to the pan.
- Combine with Ramen Noodles:
- In a large bowl, toss the pre-cooked ramen noodles with the flavorful oil mixture from the pan, ensuring the noodles are well coated.
- Alternatively, add the ramen to a larger pan or wok, turn off the heat, and toss to combine.
- Plate and Garnish:
- Plate the ramen.
- Top with julienned cucumber, crispy fried onions, and cilantro (if using).
- Garnish with remaining green onions.
Video Description
This quick and easy noodles or as we're calling them vegan dry ramen. This recipe is such a fun dish to make and eat! Flavor-packed noodles form the base, with garlic, onion, chili peppers for some heat, fermented black beans, fresh ginger and fresh green onions to top it off. Enjoy!
#veganchef #noodles