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Ingredients
For the quick chilli oil
- 1½ tsp dried chilli flakes
- 6 tbsp olive oil
- ½ tsp ground cinnamon
- 3 tbsp soy sauce
- 1 garlic clove, grated
- 1 tsp honey, agave syrup or caster sugar
For the ramen
- 6 free-range eggs
- 2 tbsp olive oil
- 300g/10½oz onion, diced
- 350g/12oz mushrooms, thinly sliced
- 5cm/2in piece fresh root ginger, peeled and grated
- 2 garlic cloves, grated
- 2 tsp freshly ground black pepper
- 3 tbsp soy sauce
- 2 vegetable stock cubes
- 600g/1lb 5oz ramen, wholewheat or any type of noodles
- 300g/10½oz carrots, peeled and finely diced
- 300g/10½oz frozen peas, thawed
Method
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To make the chilli oil, stir all of the ingredients together in a small bowl.
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Set aside.
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To make the ramen, boil the eggs in a small saucepan of simmering water for 7–8 minutes.
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Remove and plunge into a bowl of cold water for a few minutes before peeling, halving and setting the eggs aside.
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Heat the oil in a large saucepan and fry the onion and mushrooms for 6–7 minutes.
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Add the ginger, garlic, pepper and soy sauce and stir for 30 seconds.
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Crumble in the stock cubes, pour in 1.5 litres water and bring to a simmer for 5 minutes.
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Prepare the noodles according to the packet instructions.
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Add the carrots, peas and cooked noodles to the pan.
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Simmer for another 3 minutes until the vegetables have slightly softened.
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Serve the ramen in six deep bowls, topped with 2 egg halves and drizzled with the chilli oil.
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