• Cook ramen noodles according to package directions. Drain and set aside.
  • In a medium bowl soak mushrooms in enough boiling water to cover. Let soak until fully hydrated, about 20 minutes. Drain, thinly slice and set aside.
  • Preheat wok or large frying pan to medium-high heat. Add oil and shallots and sauté 1 minute.
  • To the same pan, add ginger, chili, and fermented black beans and sauté 1 minute.
  • Add garlic, cooking for about 30 seconds, then add sliced mushrooms, wine, broth, tuna, agave, noodles, and green onion and toss together.
  • Transfer from pan to serving bowl and garnish with cucumbers, extra green onions and cilantro.
Fermented Black Bean and Fish Ramen
  • Preparation20 minutes
  • Cook Time 15 minutes
  • Serves 2-4

INgredients

  • 11 ounces ramen noodles of choice
  • Handful dried shiitake mushrooms (about 7)
  • 2 tablespoons olive oil
  • 1-2 shallots, diced
  • 1 2-inch piece of ginger, peeled and julienned
  • 1 Fresno chili, diced
  • 2 tablespoons fermented black beans (also called “douchi”), rinsed
  • 2 cloves garlic, minced
  • ¼ cup Shaoxing wine
  • 1 cup vegetable broth
  • 1 pouch Good Catch® Naked in Water Plant-Based Tuna
  • 2 tablespoons agave syrup
  • 2 green onions, thinly sliced, plus more for garnish
  • 2 Persian cucumbers, cut into matchsticks
  • Cilantro, for garnish

Instructions

  • Cook ramen noodles according to package directions. Drain and set aside.
  • In a medium bowl soak mushrooms in enough boiling water to cover. Let soak until fully hydrated, about 20 minutes. Drain, thinly slice and set aside.
  • Preheat wok or large frying pan to medium-high heat. Add oil and shallots and sauté 1 minute.
  • To the same pan, add ginger, chili, and fermented black beans and sauté 1 minute.
  • Add garlic, cooking for about 30 seconds, then add sliced mushrooms, wine, broth, tuna, agave, noodles, and green onion and toss together.
  • Transfer from pan to serving bowl and garnish with cucumbers, extra green onions and cilantro.