In the early days of shelter-in-place, our trusty vegetable providers had to reorganize their route to accommodate the unreasonable volume of orders. As a consequence, I had to rely on frozen veg and pantry items quite a bit, but I did have some brussels sprouts! This is how the Ramen Primavera, which fed us and some neighbors via socially-distant doorstep delivery, was born. You can obviously improvise with whatever you have at home.

Ingredients

  • 1 tsp olive oil
  • 1 lb brussels sprouts
  • 1 bag frozen corn
  • 1 bag frozen peas
  • 1/2 onion
  • 1-2 cloves garlic
  • 1 tsp onion powder
  • 3 tbsp soy sauce
  • 2 tbsp nutritional yeast
  • 1/3 cup water
  • 1 package ramen noodles (I like this fancy kind or this green kind with Moroheiya.)

Heat up the olive oil in a wok. Slice brussels sprouts into quarters lengthwise and throw in. Sauté for five minutes. While you do, mince the onion and garlic and add them. Then, add the spices (onion powder, soy sauce, yeast) and the water. When the water starts bubbling, add the frozen veg. Cook for about 10-15 mins, or until the brussels sprouts are soft but not mushy. In a separate pot, cook the ramen noodles in water according to instructions. Strain. Add the cooked noodles to the veg mix and toss around to coat with the dressing.

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