JAPANESE RAMEN WITH CHICKEN FREE STRIPS

COOK 5 MIN

SERVES 4

INGREDIENTS

  • 200gm Chicken Free Strips
  • 2 tsp white sesame oil
  • 2 tsp coconut oil
  • 1 shallot
  • 2 clove garlic
  • 2 tsp chopped ginger
  • 2 spring onions
  • 1 punnet fresh shitake mushrooms
  • 2 tsp white Miso paste
  • 1 bunch bok choy
  • 2 bundles organic Ramen noodles
  • 500ml vegetable stock
  • 2 tbsp light soy sauce

INSTRUCTIONS

  1. Separate the leaves of the bok choy and rub them with the miso paste until they are evenly coated
  2. Heat coconut oil in a large frying pan and fry the bok choy leaves until charred. Remove the bok choy and add the sesame oil.
  3. Gently fry finely chopped shallot, garlic, ginger and the white part of the spring onion. (reserve the green part for later.)
  4. Slice the Chicken Free strips in to cubes and add to the frying pan along with the sliced mushrooms and fry lightly.
  5. Add stock and soy sauce and simmer for 5 mins
  6. Cook ramen noodles and place in the bottom of 2 serving bowls
  7. Top the noodles with bok choy then ladle the soup over the top
  8. Garnish with the green tops of the spring onion, and serve with hot sauce and sesame seeds as desired.