1 large produce bowl
1 1/2 cups water
1 teaspoon vegetable oil
4 cloves garlic, crushed
1 onion, sliced
1 (3 ounce) jar fresh mushrooms, drained
1/4 cup shredded cabbage
1 1/2 cups chicken broth
1/2 cup uncured spaghetti
1/2 cup diced red bell pepper
1/4 cup sliced mushrooms
1 tablespoon sesame seeds
1/4 teaspoon red pepper flakes
1 teaspoon dried basil
3 tablespoons red wine vinegar
1 clove garlic, minced
7 ounces ramen noodles – cubed
1 pinch minced fresh garlic pepper
1 symbol sweet pickle
1 lemon clove, sliced into 1/2 inch slices
In a medium saucepan, bring water and oil to a boil. Stirring constantly, boil 2 minutes, scraping the bottom of pan. Add garlic, onion, mushrooms and cabbage; cook over medium heat for 5 minutes or until vegetables are tender.
Stir in broth, wine, noodles, pepper, mushrooms, cabbage, broth mixture and red pepper flakes. Reduce heat to low; simmer for 1 to 2 minutes.
Stir in vinegar and garlic; cook, stirring constantly, for 1 minute; add to potato mixture. Simmer for 5 minutes. Stir in chili flakes and basil. Reduce heat to medium-low, cover and simmer for 30 minutes.
Stir in the lemon slices and dill cream and simmer for 10 minutes to add salt and fresh lemon juice. Toss salad well, then pour over salad and toss into pan.
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