Tell me you were one of those kids growing up that used to boil your ramen noodles, throw them on a skilled and add that MSG filled seasoning packet on top. Don’t lie. This was such a fire after school snack. Kind of the same concept here but were making it a nutritious, bowl of fuel. You know we season shit around here so have no fear, this one will stand up to that after school classic and then some.
Ingredients:
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1 pack forbidden rice noodles
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1 lemon
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Handful of mushrooms (we used oyster)
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Handful of kale
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5-6 cherry tomatoes
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2 cloves of garlic
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Dash of Liquid amnios
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Dash of Vegan Worcestershire sauce
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Dash of Apple cider vinegar
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Cayenne pepper to taste
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Salt + pep to taste
The method:
Bring a pot of water to a boil, add in your noodles and reduce the heat. Once the noodles are a nice al dente, strain them and run them under cold water. In a skillet, heat the olive oil and throw in your minced garlic. Once they have browed a bit, throw in your mushrooms and season with a bit of garlic powder. Keeping a medium heat, press your mushrooms to extract any extra moisture and caramelize those bad boys. Then add in your noodles
