You'll need:
Healthy ramen noodles
These noodles are not fried and are fat-free. But still taste just as good as regular ramen noodles
1/2 cup water
1/2 yellow or white onion - diced
1 Tbsp crushed garlic - or 3 cloves fresh garlic
3 sticks of fresh lemongrass
You want the soft inner part of the lemon grass root and stalk, not the leaves or the hard outer shell
1 Tbsp Hoisin sauce
1 Tbsp mushroom flavored dark soy sauce
1 can coconut milk - I used light coconut milk
1 thumb of ginger - grated
1/2 Tbsp Umami mushroom powder/seasoning
1 Tbsp crushed chili paste - Sambal Oelek
1 handful fresh Bok choy leaves
Additional hot water (for added volume)
Fresh basil leaves and flowers - for garnish
Make it:
To a non-stick wok, add 1 cup of water
Add chopped onions to water and allow to simmer for a couple minutes
Finely chop lemon grass stalks and add to Wok
Add coconut milk
Grate ginger and add to wok
Taste at this time and add umami mushroom powder
Remember that this powder adds additional sodium to the meal so taste to make sure prior to adding - add less or more depending on your desired taste
Add crushed garlic
Add Ramen noodles
Pour in about 1/2 to 1 more cup of water - depending on how soupy you want it to be
Add chili paste and toss the noodles properly with the mixture, allowing noodles to soften and absorb the fluids and flavors
Lastly, add Bok Choy to the Wok and turn the heat to low and cover to allow the steam to lightly cook the bok choy.
Serve immediately while hot and garnish with fresh basil and toasted sesame seeds if desired.