Shiitake and Scallion Ramen

Ingredients

• Mushrooms

  Shiitake, raw

  4 mushroom or 76g

• Ramen noodle soup

  Any flavor, dry

  ½ package or 43g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  ¼ cup, chopped or 25g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  ½ tbsp or 7g

• Butter

  Unsalted

  ½ tbsp or 7g

• Crushed red pepper flakes

  ⅛ tsp or 0.04g

• Pepper

  Spices, black

  ½ dash or 0.05g

• Soy sauce

  Regular sodium, Shoyu

  ½ tsp or 3g

• Sesame seeds

  Seeds, whole, roasted and toasted

  ⅛ tsp or 0.6g

Directions

1. Soak the ramen noodles in a bowl of warm water for at least 5 minutes to soften them; drain.
2. Heat the oil in a skillet or wok over medium-high heat. Slice shiitakes and add to pan along with the flavoring packet from the ramen noodles and whites of green onions and stir-fry until the mushrooms begin to take on a golden brown color.  Season with pepper; remove from the pan to a plate.
3. To the skillet or wok add the butter and the noodles; toss for 1 minute.  Add the shiitake mushrooms and toss again for another minute, adding greens on scallions, pinch of red pepper flakes, additional black pepper, and a pinch of black sesame seeds (if using). Serve.

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