Rainbow Ramen Recipe

20170329_180650Rainbow Ramen
Serves 4

Ingredients

For the broth:
1400ml hot veg stock of choice
Brown onion
5 cloves garlic
Thumb size piece of ginger
Handful of brown mushrooms
Sesame Oil
Soy Sauce

Noodles:
Buckwheat Ramen or Udon (or half and half)

Toppings:
75g baby spinach
2 grated carrots
1 red pepper sliced into rings
Small back baby corn cut in half lengthways
Small head of broccoli broken into small florets
Cashew nuts

Method

  1. Roughly chop onion, garlic and ginger and saute on a high heat in oil of choice (we use a 20170329_180655few sprays of Frylight).
  2. Once the onions have some colour to them, add 1/4 of the stock and deglaze the pan.
  3. Add remaining stock, mushrooms, soy sauce and a teaspoon of sesame oil. Bring to the boil, then reduce heat and simmer for about an hour.
  4. Check seasoning, add more soy and/or sesame oil to taste. If you have added too much ginger (oops I always do this to Jude’s dismay), add more boiling water as necessary. Strain veg out (saving mushrooms for topping) and return to low heat.
  5. Cook noodles as per packet instructions.
  6. Whilst noodles are cooking, lightly spray a hot frying pan with Frylight and place broccoli in to ‘toast’ for 2 minutes.
  7. Add cashews, lightly brown off and then remove.
  8. Add another spray of frylight and place sweetcorn into pan for 2 minutes.
  9. For last one minute of veg cooking time and a splash of sesame oil and a splash of soy sauce.
  10. Drain noodles and serve into bowls.
  11. Ladle over broth.
  12. Artfully arrange toppings.
  13. Nom!

Post by Liz

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