- 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.
