Ingredients
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1/2 pound (~250 grams) sweet potato, peeled and cut into cubes
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Salt and freshly ground black pepper, to taste
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3 tablespoons (45 ml) canola oil
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2 cloves garlic, minced
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1 teaspoon (5 ml) minced ginger
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1 tablespoon (15 ml) soy sauce
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1/2 cup (125ml) water
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1 tablespoon (15 ml) honey
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1/2 cup (125ml) coconut milk
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1 package (454 grams) ramen noodles, cooked according to package directions
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1/2 cup (125 ml) water
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1 cup (250 ml) kimchi, drained
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2 green onions (scallions), thinly sliced
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Sesame seeds, for garnish
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Optional garnishes: sesame seeds, chopped chives, chopped scallion, nori seaweed strips, shredded carrots
Directions
Here is a sample recipe based on your preferences:
Sub-title: An exotic twist on classic ramen noodles
Description: This dish takes traditional Japanese ramen noodles and adds a bold Korean flavor that will surely impress! The sweet potatoes and kimchi work together beautifully, creating a delicious balance between savory and sweet. The spice from the ginger and garlic is just enough to bring out the best in each ingredient without overpowering the taste. This recipe is perfect for those who love Asian fusion food and appreciate a healthier alternative to regular ramen noodles.
Ingredients:
– 1/2 pound (~250 grams) sweet potato, peeled and cut into cubes
– Salt and freshly ground black pepper, to taste
– 3 tablespoons (45 ml) canola oil
– 2 cloves garlic, minced
– 1 teaspoon (5 ml) minced ginger
– 1 tablespoon (15 ml) soy sauce
– 1/2 cup (125ml) water
– 1 tablespoon (15 ml) honey
– 1/2 cup (125ml) coconut milk
– 1 package (454 grams) ramen noodles, cooked according to package directions
– 1/2 cup (125 ml) water
– 1 cup (250 ml) kimchi, drained
– 2 green onions (scallions), thinly sliced
– Sesame seeds, for garnish
– Optional garnishes: sesame seeds, chopped chives, chopped scallion, nori seaweed strips, shredded carrots
Instructions:
1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a large bowl, toss the sweet potatoes with salt and pepper. Place them on the prepared baking sheet and roast until tender, about 25-30 minutes. Remove from the oven and set aside.
3. Meanwhile, heat the oil in a medium pan over medium heat. Add the garlic and ginger and saute until fragrant, about 30 seconds.
4. Stir in the soy sauce, water, and honey, and simmer for 1 minute.
5. Add the coconut milk, reduce the heat to low, and stir constantly until thickened, about 5-10 minutes. Season with salt and pepper to taste. Set aside.
6. Bring a large pot of salted water to a boil. Cook the ramen noodles according to package directions; drain and rinse under cold running water. Return the ramen noodles to the hot pot, and add the remaining 1/2 cup water. Simmer until al dente, about 5 minutes. Drain and return the ramen noodles to the hot pot.
7. While the ramen noodles are cooking, drain the kimchi well to remove excess water. Add it to a medium bowl along with the green onions. Toss lightly to combine and season with salt and pepper to taste.
8. To assemble, divide the ramen noodles among four serving bowls. Top each serving with a portion of the sweet potatoes, then add a portion of the kimchi mixture. Gently fold the noodles together to mix everything evenly.
9. Serve immediately, garnishing with sesame seeds if desired. Enjoy!
Note: Adjust portions as needed. For more protein, substitute quinoa for the sweet potatoes. For gluten free noodles, try buckwheat noodles instead.
Difficulty Level: Moderate
Nutrition Information:
Per serving: Calories – 590 | Protein – 21g | Carbohydrate – 61g | Fat – 11g | Saturated Fat – 4g | Cholesterol – 75mg | Iron – 3.5mg | Calcium – 280mg | Vitamin B12 –
Steps
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1
Done
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Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. |
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2
Done
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In a large bowl, toss the sweet potatoes with salt and pepper. Place them on the prepared baking sheet and roast until tender, about 25-30 minutes. Remove from the oven and set aside. |
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3
Done
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Meanwhile, heat the oil in a medium pan over medium heat. Add the garlic and ginger and saute until fragrant, about 30 seconds. |
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4
Done
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Stir in the soy sauce, water, and honey, and simmer for 1 minute. |
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5
Done
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Add the coconut milk, reduce the heat to low, and stir constantly until thickened, about 5-10 minutes. Season with salt and pepper to taste. Set aside. |
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6
Done
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Bring a large pot of salted water to a boil. Cook the ramen noodles according to package directions; drain and rinse under cold running water. Return the ramen noodles to the hot pot, and add the remaining 1/2 cup water. Simmer until al dente, about 5 minutes. Drain and return the ramen noodles to the hot pot. |
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7
Done
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While the ramen noodles are cooking, drain the kimchi well to remove excess water. Add it to a medium bowl along with the green onions. Toss lightly to combine and season with salt and pepper to taste. |
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8
Done
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To assemble, divide the ramen noodles among four serving bowls. Top each serving with a portion of the sweet potatoes, then add a portion of the kimchi mixture. Gently fold the noodles together to mix everything evenly. |
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9
Done
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Serve immediately, garnishing with sesame seeds if desired. Enjoy! |
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10
Done
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3.5mg | Calcium - 280mg | Vitamin B12 - |
