2 packages ramen, cooked to al dente and drained (discard the flavor packet)
2 tablespoons sesame oil
1 pound spicy sausage, or ground pork or beef
1 small yellow onion, chopped into 1/4-inch pieces (about 3/4 cup)
4 large carrots, shredded or in matchsticks (about 2 cups)
1/2 head green or red cabbage, shredded (about 6 cups)
2 tablespoons minced ginger or ginger paste
4 cloves garlic, minced
1/4 cup low-sodium soy sauce
4 green onions, sliced thin
2 teaspoons sesame seeds
1/2 teaspoon freshly ground black pepper
kosher salt, only if needed
1/4 cup bang bang sauce, homemade or store bought
Directions
Cook the ramen to al dente, discarding the flavor packet, and drain while still slightly chewy. Rinse with cold water to stop the cooking, drizzle with sesame oil and toss to coat. Set aside.
In a large deep skillet over medium-high heat, cook and crumble the sausage. When it is almost done, add the onion and cook another minute or two.
Add the carrots and cabbage with a splash of water (about 2 tablespoons), stir, cover and reduce heat to medium-low. Cook 4-5 minutes until the cabbage softens, stirring a couple of times.
Uncover, add the ginger and garlic and cook about a minute until fragrant. Add the noodles and drizzle with soy sauce, tossing well to combine.
Top with green onions and sesame seeds, season with pepper and add salt only if needed. Serve drizzled with bang bang sauce.
By Mary Younkin (@barefeetkitchen): barefeetinthekitchen.com/egg-roll-bowl-ramen/
