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Ramen with Ginger Roast Squash

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