Last week I made a chicken ramen so this week I thought I’d make a Veggie / Vegan version. When I asked my community which they preferred there was a spilt response – sometimes it is nice to just go with a change from the norm.
This is absolutely choc full of tasty vegetables and noodles but remains really low in calories.
Ingredients: serves 4
1 tbsp olive or sesame oil
1 red chilli, finely chopped
1 large clove garlic, chopped
12 baby sweetcorn
175g shiitake mushrooms (or any other exotic mushroom)
100g other exotic mushrooms or chestnut mushroom
225g tinned water chestnuts
200g soba noodles
1 pak choi, shredded/ chopped
2 handfuls spinach
1/2 pack beansprouts
700ml miso soup (1 sachet)
2 tbsp tamari (or soy sauce)
2 spring onions
Heat the oil in a wok and add the chilli and garlic cooking on a high heat for 2 minutes.
Next add the baby corn for a further 2 minutes followed by the mushrooms and water chestnuts. Continue stirring.
Meanwhile boil a pan of water and cook the noodles as per the packet instructions.
Lastly add the pak choi, spinach and beansprouts to the veg mixture and stir fry for a few minutes until the spinach has wilted.
Make up the miso soup with boiling water.
To serve dish up the noodles into the bowls, top with the vegetable mixture and ladle the miso soup onto the top. Top with finely chopped spring onions.