Cheat’s Chilli Ramen



Not so long ago now, I went to Wagamama’s for the first time. I know; the first time. And since then, ramen (which I have had before) has been something I crave frequently. But I don’t usually have the time to make fancy ramen like Wagamama’s. Which is where this cheat’s ramen comes in. So called as it only has a few ingredients- which you can play around with depending what’s in your fridge.

 I went for tofu, but feel free to add in prawns or shredded chicken. When it comes to adding the tofu, you can either add it all at once, or stir half into the soup, and then use the rest to top (my preference, as I like to see my tofu, and the stock helps to warm it slightly). Also, I used vegetable stock, but switch it up with beef or chicken if you have a preference.

Finally, this is perfect if you’re a student: the noodles are cheap, the stock is cheap, you can use up all of those leftovers- and it both tastes better,and is better for you, than a pot noodle. It’s comfort food at its finest. So, chopsticks at the ready…

Ingredients

  • 1 nest of wholemeal rice vermicelli noodles (I use the ‘Mama Instant Vermicelli Wholemeal Noodles’, and got mine at Morrison’s; you immerse them in hot water and, like healthy instant noodles, they are ready in 4 minutes)
  • 100g firm tofu
  • 1/2 vegetable stock cube, made up with 500ml freshly boiled water
  • 1 garlic clove, crushed
  • 4-5 mushrooms. sliced
  • 1 medium carrot, sliced
  • 1 large handful of curly kale
  • 1/2 large red chilli, sliced
  • 1 large pinch Chinese 5 spice
  • Black and white pepper to taste.



Method

  • Into a large pan throw your garlic, and your chilli- begin to lightly fry over a medium heat.
  • After a minute or so add in the carrot, before pouring in the stock and turning the heat down to medium-low. Add in the 5 spice, and stir, before allowing to simmer for 3-5 minutes.
  • Throw in the mushrooms and the kale, and continue cooking for 2 minutes, before adding in the noodles. Simmer for 4 minutes, and then add in half of the tofu.
  • Transfer everything into a bowl, being careful not to smush the tofu up, and then top with the rest of the tofu, and some black and white pepper…
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