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Muneeza’s Sweet and Spicy Ramen

Course Main Course
Cuisine Chinese
Servings 4 servings
Author Muneeza Ahmed

Ingredients

  • 4 Cups red cabbage sliced
  • 4 Cups green cabbage sliced
  • 2 Cups mushrooms (your choice) sliced
  • 2 carrots julienned
  • 1 red pepper julienned
  • 1 orange pepper julienned
  • 1 ½ onions chopped
  • 6 cloves garlic crushed
  • 2 knobs ginger julienned
  • 3 green onions chopped
  • 1 Cup vegetable broth (homemade or store bought)
  • 2 Tbsp maple syrup
  • 2 Tbsp sesame seeds (optional, avoid if fat free)

Sweet & Spicy Chili Sauce

  • 1 Cup maple syrup
  • 4 Tbsp honey
  • ½ Cup coconut sugar
  • 1 Cup coconut aminos (reduce for less salt)
  • 2 Tbsp Thai Kitchen red curry paste
  • ½ tsp toasted sesame seed oil (optional)
  • ⅓ Cup vegetable broth
  • 1 Tbsp chili pepper flakes
  • arrowroot powder
US Customary - Metric

Instructions

  • Prepare the noodles
  • Saute the onion, garlic, and ginger until the onions start to sweat. Add water or vegetable broth to prevent sticking. Add maple syrup.
  • Add in the rest of the veggies, except the green onions, and cook down until soft (about 10-15 minutes).

Sauce:

  • Place maple syrup, honey, and coconut sugar in a saucepan.
  • Add the coconut aminos and red curry paste, and place on high heat until the sauce bubbles.
  • Bring it down to a simmer.
  • As the sauce thickens, add the broth and chili flakes.
  • Cook down slowly over time and don’t let the sauce harden.
  • Add arrowroot powder and mix in quickly.
  • If you want to be decadent, you can add in the toasted sesame oil (adds a lot of delicious flavor…even just ¼ tsp can add incredible flavor).
  • Once the ramen is ready, mix it into the veggies.
  • Drizzle the sauce on top.
  • Serve with sprinkled sesame seeds and green onions.

Notes

Millet Ramen by Bgreen Organic Foods (or Millet & Brown Rice Ramen by Lotus Foods)
OR
Vermicelli by Bgreen Organic Foods
OR 
Sweet Potato Glass Noodles by Chung Jung One