2 tbs avocado or grapeseed oil

1 red onion, diced

1 lb Impossible Burger, ground

1 bunch green onion, sliced thin

1 garlic bulb, chopped and diced (for faster dicing, de-skin all cloves and add to a food processor)

1 bunch bok choy, chopped

1/4 red cabbage, shredded

2 tbs fresh grated ginger

2 carrots, shredded with spiralizer or grater

10-16 oz ramen noodles (I use Lotus Foods Brown Rice and Millet Ramen Noodles)

Sesame seeds

Sauce:

2 tbs vegan butter

4 tbs Tamari or coconut aminos

1 tbs rice vinegar

1 tbsp mirin

2 tbs hoison sauce

1 tsp sesame oil

1 tsp crushed red pepper flakes

1 generous pinch of salt

In a large stock pot, add water and turn heat onto high until water comes to a boil. Cook ramen as directed. This usually takes less than five minutes, so make sure you set a timer. Drain your ramen, add a little oil and mix. Set noodles aside.

In a large skillet over medium heat, add avocado oil. Once the pan is hot (oil should shimmer), add onion and sautee until onions begin to caramelize and brown (about 5 minutes). Add garlic and stir until fragrant (about one minute). Add Impossible Burger, mix, and brown mixture.

While the “beef” is browning, prepare your sauce. In a bowl or mixing dish, add Tamari, butter, aminos, mirin, vinegar, hoisin, red pepper flakes, and sesame oil. Stir until well mixed. If your butter isn’t mixing well, don’t worry, it will melt when you add it to the noodles.

When beef is close to being done, add the bok choy and cabbage, stir until well mixed. Cook until beef is brown and vegetables are slightly tender. If food begins to stick to the pan, add a couple tablespoons of water or broth to help deglaze the pan.

When beef is done and veggies are tender, add your sauce, grated ginger, and noodles, stir. Top with sliced carrots, green onions, and sesame seeds.