5 from 5 votes

Slow Cooker Vegetable Thai Ramen

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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!
Prep time: 10 mins
Cook Time: 3 hrs
Total Time: 3 hrs 10 mins
£1.00
Makes: 6
mains
THAI
creamy ramen, slow cooker, vegetable ramen

Table of Contents

 

Slow Cooker Vegetable Thai Ramen

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5 from 5 votes
Prep Time: 10 mins
Cook Time: 3 hrs
Total Time: 3 hrs 10 mins
£1.00
mains
THAI
creamy ramen, slow cooker, vegetable ramen
Servings: 6
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

  • 400 g chestnut mushrooms (£0.77)
  • 300 g instant ramen noodles (£0.22 x 3 )=(£0.66)
  • 6 eggs (£1.55/2)=(£0.77)
  • 5 carrots (£0.32)
  • 2 bulbs of pak choi (£0.85)
  • Fresh ginger (£0.55)
  • 50 g spring onions (£0.48)
  • 3 tbsp red Thai paste (£1.98/2)=(£0.99)
  • 4 cloves of garlic (£0.62/4)=(£0.15)
  • Fresh chillis (£0.47)

Cupboard Essentials

  • 1 tbsp olive oil
  • 2 tbsp soy sauce
  • 1.5 - 1.8 litre veggie 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!

Nutrition

Servings: 6 servings
Fat: 16g
Calories: 386kcal
Carbohydrates: 45g
Protein: 16g

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