Ingredients
Equipment
Method
- Bring a saucepan of water to a boil. Mix the tamari, maple syrup, rice vinegar, and sesame oil in a small bowl. Set the sauce and toppings beside the stove.
- Cook the ramen according to its package, stopping when the strands are flexible and just tender. Before draining, reserve 1/2 cup of the cooking water. Drain without leaving the noodles sitting in the colander.
- While the noodles cook, warm the avocado oil in a large skillet over medium-low heat. Add the garlic and white parts of the green onions. Cook for 1–2 minutes, stirring, until fragrant and pale gold; lower the heat if the garlic colors quickly.
- Stir in the chili oil, prepared sauce, and 2 tablespoons of reserved noodle water. Add the drained ramen and toss gently over medium-low heat for 30–60 seconds. Add more noodle water 1 tablespoon at a time, only until the sauce lightly coats the strands.
- Divide between 2 bowls. Scatter with the green onion tops and sesame seeds, and serve immediately.
Nutrition
Notes
Choose plain ramen: Use rice-based ramen labeled gluten-free and leave out seasoning packets. Wheat ramen works for a version that does not need to be gluten-free; follow its own cooking time.
Chili oil varies: Choose a vegan, gluten-free product without shrimp or fish ingredients. For a gentler bowl, use 1 teaspoon chili oil plus 2 teaspoons avocado oil in place of the tablespoon of chili oil.
Keep the noodles supple: Have the sauce ready before draining. Rice noodles can stick or break if they wait; loosen them gently with the reserved water rather than forcefully stirring.
Make it a fuller meal: Serve alongside baked tofu or steamed edamame and vegetables. These accompaniments are separate from the two noodle servings.
Leftovers: Refrigerate within 2 hours in a covered container for up to 3 days. Warm gently in a skillet with a splash of water; the noodles will be softer than when freshly made.
