This is the recipe for the easy noodle dish I made at the Working Group Workshop in Oracabessa. It has a nice “nutty” flavor because it is made with sesame oil which can be found in the sauce aisles of chinashops or grocery stores. This recipe serves 2 but it is easily increased or decreased.
2 packets of ramen noodles
1/4 cups of soy sauce
2 tablespoons sugar
2 tablespoons apple cider vinegar
3 tablespoons sesame oil
1/2 teaspoon pepper sauce (I usually use some sort of scotch bonnet pepper sauce)
4 cloves of garlic, minced
2 scallions, chopped (white and green parts)
1 tablespoon coconut oil or veggie oil
1/2 onion, sliced
1/2 bell (sweet) pepper, sliced
a couple handfuls of chopped calalloo or pop chow
mix the soy sauce, sugar, apple cider vinegar, sesame oil, pepper sauce, garlic, and scallions in a medium size bowl.
put a sauce pan of water on to boil for the noodles.
in another pan, steam the greens until they are wilted. drain them and add them to the sauce mixture in the bowl.
drop the ramen noodles into the boiling water (throw away the little seasoning packets) and cook until tender. drain the noodles.
pour the coco/veggie oil in a frying pan and turn the stove to high heat. carefully add the onions and bell pepper to the pan and stir-fry until onion is seared and pepper skin is blistered, stirring repeatedly. This step is fast and hot, be careful!
mix the noodles with the sauce and greens so all noodles are evenly coated. then fold in the stir-fried veggies. ENJOY!
in the past, i have added eggplant, green beans, chicken, fried eggs, and lionfish. basically, whatever is in the fridge.