Mushroom, pea and carrot ramen with quick chilli oil
Dr Rupy makes a quick chilli oil that makes all the difference to his speedy mushroom ramen. In November 2023, this recipe was costed at an average of £1.46 per portion when checking prices at four UK supermarkets. The recipe is designed to be made in conjunction with a low-cost store-cupboard. Each serving provides 427 kcal, 15.5g protein, 30.7g carbohydrate (of which 13.2g sugars), 25.2g fat (of which 4.5g saturates), 7.4g fibre and 3.35g salt.
Ingredients
- Olive Oil120 ml
- Soy Sauce90 ml
- Garlic3 კბილი
- Egg6 ცალი
- Vegetable bouillon cube2 ცალი
- water1500 ml
Instructions
5 steps- 1
To make the chilli oil, stir all of the ingredients together in a small bowl and set aside.
- 2
To make the ramen, boil the eggs in a small saucepan of simmering water for 7-8 minutes. Remove and plunge into a bowl of cold water for a few minutes before peeling, halving and setting the eggs aside.
- 3
Heat the oil in a large saucepan and fry the onion and mushrooms for 6-7 minutes. Add the ginger, garlic, pepper and soy sauce and stir for 30 seconds. Crumble in the stock cubes, pour in 1.5 litres/2¾ pints water and bring to a simmer for 5 minutes.
- 4
Prepare the noodles according to the packet instructions (if using rice noodles that take 8 minutes to cook, add them to the saucepan now).
- 5
Add the carrots, peas and cooked noodles to the pan. Simmer for another 3 minutes until the vegetables have slightly softened. Serve the ramen in six deep bowls, topped with 2 egg halves and drizzled with the chilli oil.
Nutrition
1 serving ≈ 342 g
Nutrition values are estimates. - means data is unavailable.
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