Ramp Season means more Ramp Recipes! For this particular one, we decided to go with Asian flavours since we thought the texture of the ramps would do a nice job replacing Napa cabbage and scallion onions…and that the garlicky/oniony flavour would fit in really well. I’m happy to report that our postulation was correct, and the ramps were a natural fit in this dish!
While we opted to build around tofu as our protein, we think that shrimp, pork, or chicken would have been excellent substitutes if you are looking for something a little less vegetarian.
Time: 35 Minutes
- Lo Mein Noodles
- Red Bell Pepper
- Extra Firm Tofu
- Soy Sauce
- Remove your tofu from its packaging, and wrap it in a kitchen towel or paper towels to remove excess moisture. Then, cut into cubes, and set aside. Optionally, you can air fry your tofu to build a bit of additional texture and prevent any sticking in your pan when you add it to your stir fry.
- Start heating a pot of water so it will be boiling for your noodles as you cook your veggies.
- Slice your bell pepper. Heat some oil in a wok or other large pan, and add your peppers. Stir fry until they begin to soften.
- As your peppers cook, slice your mushrooms. When your peppers have softened, add the mushrooms and tofu to your wok/pan, and add in some soy sauce.
- When your water reaches a boil, add your noodles, and cook until soft.
- As your veggies and tofu cook, and your water boils, rinse your ramps. Then, add them to your wok, and stir them in.
- When your noodles are ready, drain the water, and add the noodles to your wok. Add in a little more soy sauce, and stir to combine everything. Make sure you keep everything moving in the pan to prevent the noodles from sticking.
- Plate, devour, and enjoy!