Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
12 Ingredients
Number of servings
4
- 1tablespoons sesame oil
- 4 spring onions, sliced, green tops reserved
- 2 cloves garlic, peeled and sliced
- 5centimeters ginger, peeled and sliced into matchsticks
- 300grams vegan chicken pieces, pack
- 60grams peas, frozen
- 1.20L vegetable stock, made with 2 stock cubes, hot
- 1tablespoons soy sauce, reduced salt
- 250grams ramen noodles
- 2teaspoons chilli sauce
- 200grams silverbeet, stem removed, shredded
- 4 heads bok choi, sliced in half lengthways
Description
Vegan "chicken" ramen will satisfy plant-based eaters and carnivores alike.
Method
Step 1 of 4
Heat the oil in a large, deep pan on medium heat and cook the spring onions and chicken pieces for 5-6 minutes. Stir in the garlic, ginger and soy sauce cook for 2 minutes.
Step 2 of 4
Pour over the stock, bring to the boil and reduce the heat. Simmer for 10 minutes.
Step 3 of 4
Bring the soup back to the boil, add the noodles, silverbeet and bok choi and cook for 6-7 minutes, until the noodles are tender. Stir in the peas and chilli sauce and cook for 2-3 minutes.
Step 4 of 4
Serve with spring onion tops scattered on top.
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