So I was really excited to find brown rice ramen noodles on clearance the day I made this. They did not disappoint! Not the easiest to source but you can grab them online, if not just use your favourite noodles 🙂 This is one of the fastest meals I’ve ever prepared and it hits the spot whenever I make it again. It’s perfect for those cold wintery nights when you just need it hot, fast and filling. 10 minutes start to finish with this gorgeous little cheat. And I love the way it smells. I know that’s probably not information you need. But as we have established. That’s the kind of person I am….
I feel there’s some versatility to this recipe aswell as the stirfry one earlier. You can swap up the veggies to what you have on hand easily. I’ve chucked broccoli and bean sprouts in this recently and they worked perfectly too !
I made this just for me. But the recipe would be easy to multiply.
1 Portabello mushroom sliced
3 Spring onions chopped
1 tbs of sliced fresh ginger
2 cloves of garlic diced
1 star annise (optional)
1 stock cube – I use “no beef” but mushroom stock would be great here too.
Splash of soy sauce / Shoyu
1 Portion Ramen
Handful of veggies I usually stick with something green – broccoli -snow peas -sugar snaps- mangetout- bean sprouts- edamame.
Bring 2-3 cups of water to the boil in a medium saucepan. Add stock cube, garlic and ginger and star annise if using and a good splash of shoyu.
Chop the spring onions. Add 2/3s to the water and let simmer. Slice mushrooms and add to the pan bring back to a boil.
Once everything is starting to soften, add your nest of ramen noodles and cook as long as your chosen noodles instructions say. Chop the rest of the veggies that you’re using and add to the pan too. Bring back up to temperature and once the noodles are cooked, you’re ready to serve.
Decant all veggies noodles to a bowl and add as much or as little stock as you like. Remove and discard the star annise. Top with the rest of the spring onions.
This to me is just happiness in a bowl.