This noodle dish has the consistency and flavor profile of ramen noodles without the, well, ramen. Don’t get me wrong, I used to eat the instant stuff in college; it’s salty and addictively tasty, but has the nutritional value of cardboard. Whenever you eat, it’s important to ask yourself, “Is this food going to make me feel good? Is it what my body needs to get me through the day?” If the answer is no, ditch it. By swapping in the daikon here, you’re replacing the empty noodles with a root vegetable that’s rich in vitamin C and low in calories and carbohydrates. If I had only known in college! — Ali Maffucci, Insprialized
This recipe also works well with zucchini, turnips, kohlrabi, chayote, and carrots.
Reprinted from Inspiralized: Turn Vegetables into Healthy, Creative, Satisfying Meals. Copyright © 2015 by Ali Maffucci. Photos by Evan Sung. Published by Clarkson Potter, an imprint of Penguin Random House LLC.
Slice the thick white stems off the bok choy and then chop the green leaves in half.
Coat the steak with hoisin sauce and generously sprinkle with salt and pepper. Heat a large skillet over medium heat and add the olive oil. When the oil is shimmering, add the steak and cook for 2 to 3 minutes on each side, or until it reaches your desired doneness; keep in mind that the steak will cook slightly more once it is removed from the heat. Set the steak on a cutting board.
Place a large pot over medium heat and add the vegetable oil. When the oil is shimmering, add the garlic, ginger, and scallions. Cook for 30 seconds, until fragrant, then add the mushrooms and the bok choy. Cook for 3 to 4 minutes, or until the mushrooms are softened.
Add the broth, water, and soy sauce. Increase the heat to high and bring to a boil. Reduce the heat to low and add the daikon noodles. Cook for 2 minutes, or until the noodles are al dente.
Thinly slice the flank steak against the grain. Serve the ramen in portions topped with the steak slices and the egg halves.