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Ramen with Ginger Roast Squash
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Servings
2
Ingredients
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
Instructions
Combine water, soy, ginger and the stock powder and bring to the boil for 5 minutes.
Top the broth with all the other ingredients saving the spring onion for garnish.
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
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