Sweetcorn, squash and spring onion ramen recipe
This colourful bowlful is packed with veggies, ginger and chilli - perfect for the cold winter months. Top with a soft-boiled egg and tuck in!
See method- Serves 4
- 30 mins
- 409 calories / serving
Ingredients
- 1 vegetable stock cube, made up to 1.25ltrs
- 20g fresh ginger, finely grated
- 1 garlic clove, crushed
- 2 red chillies, 1 halved, 1 finely sliced (optional)
- 3 tbsp reduced-salt soy sauce
- 100g bunch spring onions, trimmed and finely sliced
- 250g diced frozen squash
- 400g frozen sweetcorn
- 4 eggs
- 250g pack medium egg noodles
- 5g fresh coriander, leaves picked
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Shop ingredientsEach serving contains
- Energy
- 1720kJ 409.0kcal
- Fat
- 9g
- Saturates
- 2g
- Salt
- 2.8g
- Sugars
- 9g
of the Reference intake
Carbohydrate 57.7gProtein 20.6gFibre 3.4g
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Method
- Put the stock in a large, lidded saucepan and bring to the boil. Add the ginger, garlic, halved chilli, 1 tbsp soy sauce and half the spring onions. Reduce to a gentle simmer over a medium heat, cover and leave to infuse.
- Meanwhile, heat a frying pan over a medium-high heat and add the squash with 3 tbsp water. Stir for 5-6 mins until defrosted and the water has evaporated. Stir in the sweetcorn and remaining 2 tbsp soy sauce. Stir-fry for 2-3 mins until the sweetcorn is hot and the soy sauce coats the veg. Remove from the heat.
- Bring a pan of water to the boil and lower in the eggs. Simmer for 6 mins (or 8 mins for hard-set yolks). Add the noodles for the last 2 mins until tender; drain both. Rinse the eggs under the tap for 30 secs to cool, then remove the shells and halve.
- Divide the noodles between 4 bowls and add the veg. Top each with 2 egg halves, then pour over the broth, removing the chilli. Top with the remaining spring onions, coriander leaves and the sliced chilli, if you like.
- See more Ramen recipes
