with charred garlic pak choi
Ramen is a popular Japanese dish typically consisting of noodles and different toppings served in broth. While there are many types of ramen, this particular one is a vegan version packed with veg and nicely spiced.
Allergens
Utensils
Tags
Mushrooms
250 grams
Lime
1 unit(s)
Coconut Milk
1 pack(s)
Udon Noodles
300 grams
Carrot
1 unit(s)
Pak Choi
1 unit(s)
Thai Style Spice Mix
2 sachet(s)
Chilli
1 unit(s)
Garlic
1 unit(s)
Korma Curry Paste
1 sachet(s)
Vegetable Stock
1 sachet(s)
Salt
to taste
Water
to taste
Pepper
to taste
Oil
to taste
- Quarter the mushrooms.
- Trim the pak choi then halve lengthways.
- Peel and grate the garlic (or use a garlic press).
- Trim the carrot, then quarter lengthways (no need to peel). Chop widthways into small pieces.
- Halve the lime. Thinly slice the chilli.
- Place a large pot over high heat with a drizzle of oil.
- Add the mushrooms and carrot and fry until softened, 5-6 mins.
- Add the Thai spice and korma paste and fry for 2-3 mins.
- Add the coconut milk, stock and 400ml water (double for 4p). Bring to the boil, cover and simmer the soup for 12-14 mins.
- With 1 min left to cook, add the noodles to the soup to allow to warm through. Season to taste with salt, pepper and a squeeze of lime juice.
- Meanwhile, place a pan over medium-high heat with a drizzle of oil.
- Once hot, lay in the pak choi. Season with salt and pepper.
- Fry for 2 mins on each side. The pak choi should be slightly browned and charred.
- Add the garlic and fry for 1 min.
- Add a splash of water, pop a lid (or some foil) on the pan and leave to steam for another 3 mins.
- Divide the soup between bowls.
- Top with garlic pak choi and sliced chilli (use less if you don't like spice).
- Cut any remaining lime into wedges and serve alongside.
516
kcal
Energy (kcal)
2161
kJ
Energy (kJ)
20.2
g
Fat
15
g
of which saturates
71.9
g
Carbohydrate
13.7
g
of which sugars
0
g
Dietary Fiber
14.3
g
Protein
0
mg
Cholesterol
3.17
g
Salt
