These are a hit with adults and kids alike. They are simple, straightforward and so good! Serve these with miso marinated salmon and a salad with wasabi/ginger dressing.
1 brick Ramen noodles per person
3-4 large shiitake mushrooms per person, sliced into thin strips
Low sodium soy sauce
Toasted sesame seeds
1) Boil the Ramen noodles a minute less than package directions indicate-- you want the noodles to be al dente, not at all mushy, as they will be cooked again. Drain them and toss with vegetable oil so that they don’t stick together (this can be done a couple of hours beforehand and just held at room temp).
2) Lightly coat the bottom of a large non-stick sauté pan with vegetable oil and then add in half as much sesame oil. Allow it to get hot and quivering over medium-high heat. Add in the shiitakes and sauté for a few minutes, then cover and allow to steam a bit in their own juices. Make sure that they pan doesn’t get too dry, if it does, add just a bit of hot water. When the mushrooms are soft and there is no more liquid in the pan, remove the cover and add a splash of soy sauce. Finish with toasted sesame seeds and keep warm on a covered plate.
3) In the same pan, add in a bit more of both oils than was used for the shiitakes. When it is hot, add in the cooked noodles and allow to sit with a lid on but cracked to allow steam to escape. This will crisp up the noodles. After a few minutes, toss the noodles to crisp up the other sides, continue this until the noodles are to your liking (you may need to add more oil)-- some crispy, some soft. Add a splash of soy sauce, toss with sesame seeds and add in the mushrooms. Toss to combine everything and serve hot.