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Ramen with Ginger Roast Squash

Name: Ramen with Ginger Roast Squash
Yield: 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

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

Method

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