Ramen with Ginger Roast Squash
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