• 1 Pack Temomi Thick Ramen Noodles
• 1 Scallion, cut into 1-inch pieces
• ½ Scallion, sliced thinly for garnish
• 5 oz Shiitake Mushrooms, sliced thinly
• 1 Carrot, sliced into thin strips
• 1 tsp minced Ginger
• 1 tsp minced Garlic
• 2 Tbsp Sesame Oil
• 1 Tbsp Soy Sauce
• 2 tsp Rice Wine Vinegar
• Sesame Seeds (optional)

Bring a medium pot of water a to a boil.

Heat 1 tablespoon of sesame oil in a large sauté pan over medium heat. Add the shiitakes, scallions and carrots and sauté until carrots are tender and mushrooms are beginning to brown. Add the garlic and ginger and continue to cook for a couple more minutes.

Place your noodles in the boiling water and cook for 30 seconds; then strain. Add noodles to the carrots and shiitakes along with the rest of the 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.