Ingredients
- 1 package rice cakes - frozen, but fresh is better
- 2-3 tbsp sesame oil
- 1/4 red onion - thinly sliced
- 1/2 cup shiitake mushrooms - sliced
- 1 carrot thinly sliced
- 1/2 cup broccoli
- 1/4 cup purple cabbage
- 1 clove garlic - minced
- 1/2 Korean squash - chopped (substitute zucchini)
- 1 tsp salt
- 1 tbsp Korean chili flakes - “gochugaru”
- 1 tbsp soy sauce
- 2 tbsp gochujang
- 1 tbsp maple syrup
- 1-2 cups water - or mushroom dashi
- 1 green onion - sliced
Instructions
- Add 2 tbsp of sesame oil over medium high heat in a non-stick pan. Add onions and mushrooms and cook until they start to brown. Add garlic. Add all remaining veggies and cook until they just start to get soft. Season with salt.
- Add 1 tbsp of oil (if needed), along with rice cakes. Add chili flakes and stir until all veggies and cakes are evenly coated. Add 1-2 cups of water (enough to submerge most of the the rice cakes), soy sauce, gochujang, and maple syrup and stir. Cook on low heat until sauce becomes thick and rice cakes are soft.
- While rice cakes are cooking, cook ramen noodles according to package instructions—al dente (i.e., don’t cook them all the way).
- Add almost cooked rice noodles to rice cakes and incorporate into sauce. Garnish with sliced green onions.
- Enjoy!
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