Spicy Pak Choi Ramen
with coriander and optional egg
This spicy Asian-inspired veggie soup is the perfect cure for those altogether too-long evenings when you just can't seem to shake the cold. Serve with a perfectly soft-boiled egg for an added comfort factor.
Tags:
Calorie Smart
•Extra spicy
•Egg(s) not included
•Veggie
Allergens:
Wheat
•Celery
•Soya
•Sesame
Total Time30 minutes
Cooking Time20 minutes
DifficultyEasy
Ingredients
Serving amount
300 grams
Udon Noodles
(Contains Wheat)
1 unit(s)
Pak Choi
1 sachet(s)
Harissa Paste
1 sachet(s)
Vegetable Stock
(Contains Celery)
2 sachet(s)
Soy Sauce
(Contains Soya, Wheat)
1 sachet(s)
Honey
1 sachet(s)
Sesame Seeds
(Contains Sesame May be present Cereals containing gluten, Peanut, Nuts)
150 grams
Mushrooms
5 grams
Coriander
1 sachet(s)
Thai Style Spice Mix
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
unit(s)
Egg (Optional)
Nutrition Values
Energy (kcal)357 kcal
Energy (kJ)1495 kJ
Fat8.5 g
of which saturates1 g
Carbohydrate54.8 g
of which sugars8.1 g
Dietary Fiber0 g
Protein14 g
Cholesterol0 mg
Salt6.04 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Instructions
1
- Thinly slice the mushrooms.
- Trim the pak choi, then separate the leaves.
- Pick the coriander leaves from their stalks.
2
- Place a large pot over a medium heat (no oil).
- Once hot, add the sesame seeds and dry-fry, stirring regularly, until lightly toasted, 2-3 mins.
- Once toasted remove from the pot and set aside for serving.
TIP: Watch them like a hawk as they can burn easily.
3
- Return the (now empty) pot to a high heat with a drizzle of oil.
- Once hot, add the mushrooms. Fry until browned, stirring occasionally, 4-5 mins.
- Add the pak choi and another drizzle of oil if necessary.
- Cook for 3-4 mins until wilted, shifting occasionally.
4
- Add the Thai spice and cook for 30 secs until aromatic, shifting frequently.
- Add the harissa paste, vegetable stock, soy sauce, honey and 600ml water (double for 4p).
- Bring to the boil then simmer for 7-8 mins.
- Add the noodles to the stock and cook until warmed through, 1-2 mins.
- Season to taste with salt and pepper.
TIP: If you're in a hurry you can boil the water in your kettle.
5
- While the broth simmers, bring a separate pot of water to the boil over a medium-high heat.
- Once boiling, carefully add your eggs (1 per person) to the water.
- Simmer gently for 4-6 mins for a soft-boiled egg.
- Once cooked to your preference, transfer from the pot to a bowl of cold water—this will stop it cooking any further!
- Carefully peel the egg then halve lengthways.
6
- Divide your spicy ramen between bowls.
- Top with the optional egg.
- Scatter over the sesame seeds and picked coriander leaves.
