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1 Carrot, sliced into thin strips
1 Pack Temomi Thick Ramen Noodles
1 Scallion, cut into 1-inch pieces
1 Tbsp Soy Sauce
1 tsp minced Garlic
1 tsp minced Ginger
2 Tbsp Sesame Oil
2 tsp Rice Wine Vinegar
5 oz Shiitake Mushrooms, sliced thinly
Sesame Seeds (optional)
½ Scallion, sliced thinly for garnish
Bring medium pot water to boil.
Heat 1 tablespoon sesame oil in large sauté pan over medium heat. Add shiitakes, scallions, and carrots, and sauté until carrots are tender and mushrooms begin to brown. Add garlic and ginger and continue to cook a couple more minutes.
Place noodles in boiling water and cook 30 seconds; then, strain. Add noodles to carrots and shiitakes along with rest of sesame oil, soy sauce, and rice wine vinegar. Toss until well combined. Adjust seasoning to taste. Divide between two bowls and garnish with more sliced scallion and sesame seeds, if desired.
