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Ramen with Ginger Roast Squash

Servings 2


  • 160 g Rice noodles Soaked in lightly salted water
  • 2 tsp Olive oil
  • 1 Red chilli Sliced
  • 10 g Grated ginger
  • 60 g Roasted squash
  • 40 g Spring onion (sliced diagonally)
  • 40 g Wild Mushrooms (any)
  • 16 g Red radish Sliced
  • 8 Spring onions Shredded
  • 200 g Bean sprouts
  • 20 g Baby spinach
  • 40 g Lower-sodium soy sauce
  • 20 g Stock powder
  • 2 tsp Sesame oil
  • 300 ml water


  1. Combine water, soy, ginger and the stock powder and bring to the boil for 5 minutes.

  2. Top the broth with all the other ingredients saving the spring onion for garnish.

  3. Serve immediately

Nutrition Information

per 100g per 411g serving
Energy  389KJ/88kcal  2014kj/454kcal
Fat  2g  10g
of which Saturates  0.3g  1.6g
Carbohydrate  15g  78g
of which Sugars  1.3g  6.7g
Protein  1.8g  2.8g
Salt  0.454g  2.8g

Credit to the chef

This recipe was created by Chef: CH&Co Group