30 minute sesame black pepper noodles with crispy sweet potatoes
The ultimate "fuck cooking" dinner that's far tastier than potentially succumbing to takeout salmonella.
Ingredients
- 2 large sweet potatoes, diced
- 4 tbsp toasted sesame oil, divided
- 2 tbsp sesame seeds
- 1/2 cup + 2 tbsp soy sauce
- 1/4 cup brown sugar
- 2 tbsp rice vinegar
- 3 cloves garlic, minced
- 2 tbsp ginger, minced
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes
- 3-4 blocks ramen noodles
- additional sesame seeds, cilantro, and green onions, to serve
Instructions
- In a small bowl, whisk together 1/2 cup of soy sauce, brown sugar, rice vinegar, 2 tablespoons sesame oil, garlic, ginger, black pepper, and red pepper flakes.
- Cook ramen noodles according to package directions. Drain.
- Heat remaining 2 tablespoons sesame oil in a skillet over medium. Toss in the sweet potatoes and a pinch of salt and pepper. Cover and cook 12 minutes until softened. Stir in the sesame seeds and 2 tablespoons of soy sauce. Toast an additional 2-3 minutes. Move potatoes to a plate.
- Pour the sauce into the same skillet and bring to a simmer for 2 minutes. Toss in the noodles until coated, about 2 minutes longer.
- Divide noodles into bowls. Top with sweet potatoes, extra sesame seeds, cilantro, and green onions, as desired.
Notes
*Ramen bowl option: Add noodles, sweet potatoes, and other veggies or accompaniments to a bowl. Pour 2 cups of steaming hot broth overtop. Serve with 6 minute eggs, other proteins, and green onion and sesame seeds, as desired.
*To store: Noodles keep for up to 3 days in the fridge. Reconstitute as needed by adding 2-4 tablespoons water or broth when reheating.