I didn’t coin the phrase but I love the term, “fake-away.” Friday nights are the perfect opportunity for a fake-away that’s cheaper, healthier, made in your own kitchen with ingredients you have control over, and can made within the time it’d take for a delivery to make it to your door.
This Napa cabbage and mushroom ramen uses cheap ingredients but is packed with flavor. Save the other half of the cabbage for a slaw or salad. I estimated the total cost of this dinner (which can easily feed 4-6 or be saved for weekend leftovers) at about $5 total. $5. Total. Yes. Total.
Napa Cabbage & Mushroom Ramen
- 1 small onion
- 4 cloves garlic
- 3 scallions
- 2 inch piece of ginger
- 1 carrot
- 1 package (about 10) button mushrooms
- 1/2 of a Napa cabbage
- 6 cups stock (veggie or chicken)
- 1 teaspoon toasted sesame oil
- 3 teaspoons soy sauce
- sriracha (optional for garnish)
- finely chopped cilantro (optional for garnish)
- Peel and finely chop the onion, garlic, ginger, scallion (reserving the green tops of the scallion for later).
- Heat a glug of olive oil in a heavy bottomed pot over moderate heat and add the onion, scallions, ginger, and garlic to the pot to begin to cook. Cook until fragrant (about 5 minutes) As they start cooking peel and dice the carrot.
- Add the carrot to the pot to begin to soften. As the carrot cooks down, quickly wipe clean the mushrooms with a damp paper towel and slice. Core and quarter the Napa cabbage before chopping into small ribbons. Add the mushrooms and cabbage to the pot.
- Add the stock, cover the pot and bring to a boil. Reduce to a simmer and let cook 10 minutes before adding the noodles, sesame oil and soy sauce. Cook until the noodles are tender (about 5 minutes).
- Serve with a squeeze of sriracha, the tops of the scallions and cilantro