Ramen with a kick! If you’re not a fan of spice, you can leave out the chilli. This reminds me a bit of one of my favorite recipes from my last book, the tofu noodle soup, as it is so comforting and crammed full of punchy flavors.
Serves 2 | Under 30 minutes
Ingredients
- 4 tbsp chilli and lemongrass curry paste
- 200g ramen noodles
- 50g asparagus, woody ends snapped of, spears cut into 5cm lengths
- 1 tbsp groundnut oil
- 400ml tin coconut milk
- 450ml vegetable stock
- 3 tbsp soy sauce or vegan fish sauce, to taste
- 2 pak choi
- A handful of mangetouts, sliced
- Juice of 1 lime
- 2 handfuls of beansprouts
- A few sprigs of fresh mint and coriander, to garnish
Method for this ramen noodle recipe:
1. Cook the ramen noodles in a pan of boiling water for 2-4 minutes or according to the packet instructions. Drain in a colander and plunge into ice cold water, then leave to one side.
2. Put the asparagus spears in a pan of boiling water and cook fir 2 minutes to blanch them, then drain in a colander and refresh under cold water.
3. Put 4 tbsp of the chilli and lemongrass paste in a wok or saucepan and add the groundnut oil. Cook over a medium heat for 4-5 minutes until fragrant and slightly intensified in color.
4. Add the coconut milk, stock and soy sauce to the wok, and gradually bring to the boil. Cook for 5-6 minutes to reduce this liquid a little, which will intensify and thicken the coconut base.
5. Cut the leaves from the stems of the pak choi. Shred both the leaves and stems, keeping them separate. Add the stems, asparagus and mangetouts to the base and cook for 2 minutes. Add the lime juice and the cliced pak choi leaves.
6. Divide the noodles and beansprouts between the two bowls, ladle over the coconut broth and garnish with the fresh herbs to serve.
This recipe
Lucy Watson, from whose cookbook we extracted this recipe, is queen of vegan cooking and delish, wholesome meals. Click here for her chocolate fondant volcano pudding – also vegan, also mouthwateringly good.
