Mazemen with broccoli and cabbage
Fresh ramen, reduced teriyaki sauce, broccoli florets and diced cabbage are tossed to make a fast and easy meal that’s both tasty and filling.
Servings 1 person
Ingredients
- 120 grams fresh ramen (about 4.2 oz.)
- 1 cup broccoli florets
- 1 cup diced white cabbage
- 1 tablespoon cooking oil
- 1 tablespoon finely chopped shallots or use onion
- 2 tablespoons light soy sauce (I used Kikkoman)
- 2 tablespoons sake
- 2 tablespoons mirin
- ¼ teaspoon grated ginger
- honey to taste (optional)
- 1 drizzle sesame seed oil
- toasted sesame seeds to garnish
Instructions
- Boil about six cups of water in a pot.
- Drop in the noodles.
- When the water boils again, scoop out the noodles and plunge in iced water. Drain well.
- Into the boiling water, add the broccoli florets and diced cabbage. Cook for one minute.
- Scoop out, plunge in iced water and drain.
- Heat the cooking oil in a wok.
- Add the onion and cook, stirring occasionally, until softened.
- Pour the soy sauce, sake and mirin.
- Stir in the ginger.
- Boil gently until reduced to half.
- Taste. If you want the teriyaki sauce to be a little sweeter, add honey or sugar.
- Add the noodles and vegetables to the sauce.
- Drizzle in a little sesame seed oil.
- Stir and toss alternately just until heated through.
- Top the mazemen with toasted sesame seeds and serve immediately.