Slow Cooker Vegetable Thai Ramen. A tasty and easy vegetarian ramen dish with minimal effort, as the slow cooker does all the work. Healthy and packed full of flavour, at £1.00 a serving what's not to like!
Slow Cooker Vegetable Thai Ramen. A tasty and easy vegetarian ramen dish with minimal effort, as the slow cooker does all the work. Healthy and packed full of flavour, at £1.00 a serving what's not to like!
Ingredients
400gchestnut mushrooms(£0.77)
300ginstant ramen noodles(£0.22 x 3 )=(£0.66)
6eggs(£1.55/2)=(£0.77)
5carrots(£0.32)
2bulbs of pak choi(£0.85)
Fresh ginger(£0.55)
50gspring onions(£0.48)
3tbspred Thai paste(£1.98/2)=(£0.99)
4clovesof garlic(£0.62/4)=(£0.15)
Fresh chillis(£0.47)
Cupboard Essentials
1tbspolive oil
2tbspsoy sauce
1.5 - 1.8litreveggie stock
Salt
Method
Start by washing the mushrooms and slicing them into quarter pieces. Do the same for the pak choi, slicing into quarters lengthways so the root keeps the leaves attached.
Peel and grate the ginger & crush the garlic.
Add the Thai paste, soy sauce, olive oil, vegetable stock (1.5 -1.8 litres), garlic, ginger, pak choi and mushrooms into the slow cooker. Stir so everything has combined and pop the lid on for 3 hours. Heat level - medium.
After the slow cooking period, add the instant ramen noodles (optionally add some spiralised carrots here too) into the slow cooker whilst you boil up an egg to top the dish with. I like mine soft boiled so that’s a boil time of 5 minutes. Add salt to taste.
Whilst you’re waiting for the egg to boil, slice up some spring onion, carrots and fresh chilli to garnish the ramen with.
When the egg is ready your noodles should have cooked through and the ramen will be ready to serve. Top with the soft-boiled egg, chilli, carrot and spring onion and you’re good to go!
