New England style Stir-fry
Team: Food Fighters
Host School: Centerpoint
Age Group: High School
Ingredients
6 Fresh ramen bunches
Local Root Vegetables
8 oz Red Carrot
8 oz Red Beet
8 oz Red potato
8oz Yellow Onion
1 Bunch Local kale
8 local fresh duck and/ or chicken eggs.
Terryaki sauce
1/3 c Tamari Sauce
1/4 c water
2 T Rice Vinegar
1/4 c white sugar
1.5 t minced garlic
1.5 t minced ginger
Canola oil for frying and sauteing
sesame seeds and green onions for garnish
Preparation Instructions
1. Wash, peel and julienne onion, beets, and carrots.
2. Wash and de-spine kale, cut into 3-4 inch pieces. Toss with oil, salt and pepper. Bake on a single layer at 350 degrees until crispy. 10-15 minutes.
3. Wash, peel and 1/2 in dice potatoes.
4. Fry potatoes at 300 degrees, for 4-5 minutes drain and set aside.
5. Saute onion, beets and carrots in 2 T oil, stirring constantly, 15-20 min.
6. Fry potatoes again at 400 degrees until golden. Salt immedietely.
6. Combine all sauce ingredients in a sauce pan over medium heat until sugar is disolved.
7. Boil water in large stock pot. Add ramen, cooking for 2 minutes. Remove and rinse with cold water. Drain.
8. Bring water to boil. Add egges, reduce to a simmer and cook for 7 minutes. Remove and add to ice bath immediately.
8. Toss ramen, soy sauce and sesame seeds together until noodles are coated.
9. Add noodles to bowl, place potatoes, roasted veggies, kale and egg on top. Garnish with sesame seeds and green onion.