Description
This easy vegetarian dinner recipe from I Dream of Dinner (So You Don’t Have To) by Ali Slagle has a bounty of spring vegetables, both raw and charred. You can use any mixture of skinny spring vegetables, including string beans, asparagus, snap peas, or snow peas, in this recipe because they all cook in about the same amount of time.
Ingredients
Scale
2 oranges
1/2 cup tahini
1/4 cup low-sodium soy sauce
1-inch piece of ginger
2 pounds spring vegetables (any mix of asparagus, green beans, snap peas, snow peas)
10 to 12 ounces of ramen noodles
1/2 cup frozen, shelled edamame
2 tablespoons neutral oil
Toasted Sesame Seeds, for serving
Instructions
- Bring a large pot of salted water to a boil. Use a vegetable peeler to peel the rind from an orange. Squeeze 1 cup juice from 2 oranges into a large bowl. To the OJ, add the rind, ½ cup tahini, and ¼ cup low-sodium soy sauce. Finely grate 1 tablespoon ginger into the bowl, season with S&P, and stir.
- Trim the stem ends from 2 pounds spring veg. Thinly slice on a diagonal ½ inch thick. Add half—only half—to the bowl, season with S&P, and stir to combine.
- Add 10 to 12 ounces ramen noodles (preferably fresh) and ½ cup frozen, shelled edamame to the boiling water and cook according to the package directions. Drain, rinse, then stir into the sauce.
- In the same pot, heat 2 tablespoons neutral oil over medium-high. Add the remaining half of the vegetables. Season with S&P and cook, stirring just once, until browned in spots, 2 to 4 minutes. Add everything in the sauce bowl and cook, tossing until the sauce is warm and glazy, 1 to 2 minutes. Shower with toasted sesame seeds.
Notes
- This is good hot, warm, or room temp.
- Instead of ramen noodles, use soba, dried or fresh udon, or lo mein.
- You can brown tofu or ground chicken or pork before adding the vegetables in step 4. Remove, then add back with the sauce.