This vegetarian ramen is nutritious and delicious.
Stock:
3 x litres Water
4 x Vegetable stock cubes
8g Fresh ginger
1 x tsp each – Paprika, chilli powder and white pepper
50ml Soy sauce
Juice x 1 large Lemon
Sea salt
4 x Spring onions
1 x 300g pack Ready to wok noodles
1 x 320g pack Ready Set Cook oriental style stir fry vegetables
1 x 180g pack Plant Menu sweet chilli marinated tofu
1 x Red or green chilli
5g Fresh coriander
5g Fresh ginger
To make the stock:
Add the water to a large pan and sprinkle over the stock cubes.
Add the pepper, chilli and paprika.
Peel the ginger – then grate and add to the pan along with the soy sauce and lemon juice.
Season with some salt and bring to the boil – then simmer for 15 mins.
Wipe, trim and thinly slice the spring onions – keep some to one side for garnish and add the rest to the pan along with the noodles and the oriental vegetables – cook for another 10 mins.
Chop the tofu into small cubes – add to the pan and heat through.
Pour into 4 bowls.
Chop the coriander and slice the remaining ginger into thin sticks.
Finely chop the chilli.
Decorate the tops of the ramen with the coriander, spring onion, chilli and ginger.