DETAILS
Serves 2
INGREDIENTS
- 45g sun-dried tomatoes
- ½ tablespoon miso paste
- 1 teaspoon chilli paste
- 800ml vegetable stock
- 4 longstem broccoli, trimmed
- 2 nests ramen noodles
- 1 tablespoon vegetable oil
- ½ courgette, sliced lengthways and into large chunks
- 50g mangetout, trimmed
- ¼ leek, sliced lengthways and into large chunks
- 4 asparagus, sliced at an angle
- 150g beansprouts
- 3 tablespoons soy sauce
- 2 spring onions, topped, tailed and sliced at an angle
- 1 tablespoon sesame seeds
METHOD
- Place the sun-dried tomatoes, miso paste, chilli paste and 30ml of the vegetable stock in a deep bowl and, using a stick blender, make a smooth paste.
- Blanch the longstem broccoli in boiling water for 2 minutes, then plunge into ice-cold water, drain and set aside.
- Cook two portions of ramen noodles, following the instructions on the packaging and, once cooked, drain and divide between two ramen bowls. Place a wok or large pan over a high heat, warm the oil and stir-fry the courgette, mangetout, leek, longstem broccoli, asparagus and beansprouts, tossing occasionally and ensuring the veg is caramelised but still firm. Add the soy sauce and give a final toss.
- In a separate saucepan, place the remaining vegetable stock and bring it to a gentle simmer. Add the paste, whisking to ensure there are no lumps.
- Ladle the hot stock over the noodles in each bowl, using chopsticks to separate the noodles and make a base. Add the stir-fried vegetables in a pile on top and garnish with spring onion and sesame seeds.
Cook’s tip
Use rice stick noodles and tamari sauce instead of soy sauce to make the dish gluten-free and vegan.
Recipe adapted from Wagamama Your Way by Steven Mangleshot (Kyle Books, £20).