AT THE WATER’S EDGE:

I’m not sure if it’s the old age kicking in or what, but I had a bit of a brain fart at the grocery store yesterday.  I knew I had seen a recipe on Pinterest that I wanted to try that was some sort of Asian / Ramen noodle bowl.  It sounded like a fairly simple weeknight dinner, and had to stop by the grocery store on my way home anyways, so I could pick up whatever other ingredients I needed.  Of course, being in a hurry, I only glanced at the recipe and quick got what I thought I needed.  Upon arriving home and attempting to cook said meal, I suddenly realized that I had saved and confused two separate, though similar recipes (one was actually ramen soup, the other was a linguine noodle bowl) — and the ingredients I had on hand were a blend of the two.  So, what’s a girl to do?  Yep, use what you’ve got and with the power of two recipes combined…we have: Sriracha Ramen Noodle Bowl!  I think I actually picked out the best parts of each recipe, and I was pleased with the results!  Tom liked it, too — but beware: it’s fairly spicy. Adjust to your own tastes.

SRIRACHA RAMEN NOODLE BOWL


Ingredients:

4 packages of Ramen Noodles
3 Baby Bok Choy, chopped
1 red bell pepper, diced
1 tomato, diced
1/2 onion, diced
1/2-inch piece of ginger root, minced
3 cloves of gralic, minced
3 green onions, sliced
1/3 cup cilantro
4 Tbsp. Sriracha
2 Tbsp. Rice Vinegar
1 Tbsp. olive oil
1 tsp. sesame oil
2 Tbsp. soy sauce

Directions:

Cook Ramen Noodles all together, according to package directions (do NOT include seasoning packet), then drain water from the pot. While the water is boiling, heat sriracha, rice vinegar, olive oil, sesame oil and soy sauce in a skillet over medium heat. Add bok choy, bell pepper, tomato, onion, ginger and garlic to the skillet and cook until the vegetables are wilted. Mix vegetable mixture in with cooked and drained noodles. Add green onions and cilantro. Mix until well combined. Serve immediately.

And, of course, since I had fresh ginger on hand, I though it would be necessary to complement this dinner with a fresh Moscow Mule!  If you haven’t tried it — a Moscow Mule is typically ginger beer, lime and vodka.  I used fresh muddled ginger and soda water — I don’t think we included a sweetener, but probably should have.  I think this drink pairs really well with Asian dishes. Don’t forget the copper mug!

Now, excuse me while I go eat my Sriracha Ramen Noodle Bowl leftovers for lunch!