Before I made this, I was pretty confident that it would be good, but I didn’t realize it would be delicious!
I used a recipe for spicy ramen with beef an bok choy from Food Network Magazine as the base to kick off from, but because I was using Quorn and cooking for a 6 year old, I needed to make adjustments to the technique and the proportions of the sauce ingredients. When I want to use soy beef, I only use Quorn, it has the most appealing texture and ability to pick up flavors. Using the soy granules required additional oil, hoisin sauce and soy sauce to make up for the lack of fat that would have been in ground beef. I also greatly cut the amount of the ramen seasoning pack used, I used about 1/3-1/2 of a seasoning packet, to add just enough heat to make it flavorful, but not too much so that my son wouldn’t eat it.
This was the first year I grew bok choy. I think they bolted in a freak heat spell, but I was able to harvest the leaves and they were beautiful.
The serving sizes are generous, but it was still really difficult to resist eating a second portion. Whether you make the vegetarian version I did, or the original beef, this is definitely worth a try.
Ramen with Quorn and Bok Choy
adapted from spicy ramen with beef an bok choy from Food Network Magazine
1 package Quorn soy granules, frozen
2 tablespoons hoisin sauce
2 tablespoons soy sauce
2 tablespoons chopped scallions
2 tablespoons chopped peeled ginger
3 cloves garlic, chopped (from the garden)
Kosher salt and freshly ground pepper
2 1/2 tablespoons vegetable oil
1 1/2 cups sliced shiitake mushroom caps
4 heads baby bok choy, quartered lengthwise or leaves picked (from the garden)
4 3 -ounce packages instant ramen noodles (preferably chili-flavored), 1 flavor packet reserved
Combine the hoisin sauce, soy sauce, scallions, half each of the ginger and garlic, and 1/2 teaspoon each salt and pepper in a bowl.
Heat 2 tablespoons vegetable oil in a large skillet over high heat. Add the Quorn, breaking it up until it is unfrozen and broken into crumbles. Add the sauce mixture and cook until browned, about 3 more minutes. Add the mushrooms to the skillet; cook, stirring, until wilted, 1 to 2 minutes. Transfer the mixture to a bowl.
Wipe out the skillet, then heat the remaining 1 tablespoon oil over medium-high heat. Add the remaining ginger and garlic and cook until golden brown and crisp, 2 to 3 minutes; set aside.
Bring 4 cups water to a boil in a large pot over high heat. Add the bok choy and ramen noodles along with the as much of the reserved ramen flavor packet as desired (I used about 1/2 for a less spicy dish). Cover and cook, stirring halfway through, until the boy choy is wilted and the noodles are tender, about 4 minutes.
Add the Quorn-mushroom mixture to the pot and toss to combine.
Top each serving with the ginger-garlic mixture. Enjoy!
6 Comments Add yours
I’m adding some garlic salt instead of garlic cloves, hope it’s
fine, as I don’t like using garlic directly…
I would use garlic powder so as not to overdo the saltiness. But otherwise, whatever your preference is is what you should do. I often use ground ginger instead of fresh, they both have their advantages.
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Okie dear. Actually I was thinking to balance the garlic salt/salt ratio. Garlic salt doesn’t contain extreme garlicky flavor.
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Reblogged this on global_food.
Hi, I’d like to try this but I buy instant noodles that don’t come with seasoning sachets. What would you recommend I use instead? Cheers 🙂
You can make your own flavoring with soy sauce, fish sauce, sesame oil, garlic and/or whatever other flavorings you like