Mushroom, Kale, and Bok Choy Ramen

Instant ramen noodles are a great shortcut in this easy mushroom, kale, and bok choy bowl dressed with soy sauce, balsamic vinegar, and sesame oil.

• Preparation Time: 25 mins
• Cooking Time: 10 mins
• Total Time: 35 mins
• Calories: 358 Calories

Ingredients

• 2 teaspoons vegetable oil
• 1 teaspoon white sugar
• 3 tablespoons soy sauce
• 2 teaspoons sesame oil
• 3 tablespoons balsamic vinegar
• 1 teaspoon minced garlic, or to taste
• 3 (3 ounce) packages instant ramen noodles (without flavor packet)
• 2 cups chopped baby bok choy
• 0.5 medium onion, chopped
• 0.25 teaspoon ground ginger
• 2.5 cups boiling water
• 0.33333334326744 cup chopped carrots
• 0.5 cup chopped kale
• 0.5 cup chopped cremini mushrooms
• 0.5 cup chopped shiitake mushrooms

Recipe Instructions

Step 1

Place ramen bricks in a shallow heat-safe bowl. Pour boiling water over ramen and let stand until noodles start to separate and soften.

Step 2

Mix soy sauce, balsamic vinegar, sesame oil, sugar, garlic, and ginger together in a small bowl or glass jar.

Step 3

Heat vegetable oil in a large skillet or wok over medium-high heat. Saute bok choy, onion, and carrots until onion is translucent, 3 to 5 minutes. Add cremini mushrooms, shiitake mushrooms, and kale. Saute until kale begins to wilt, 3 to 5 minutes.

Step 4

Separate ramen noodles with a fork and drain any excess water. Add drained noodles to the skillet and increase heat to high. Pour soy and vinegar sauce over the noodles and vegetables. Stir until flavors combine, about 2 minutes.