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Creamy Spiced Vegetable Ramen
5
£1.02 Per Portion
25M
Ingredients
- 250g chestnut mushrooms (£0.80)
- ½ jar red Thai paste (£0.95)
- 1 tin of coconut milk (£0.69)
- 225g rice noodles (£0.85)
- 3 carrots, spiralized (£0.30)
- 160g tenderstem broccoli (£1.00)
- 200g beansprouts (£0.50)
- 1 lime (£0.80/4)=(£0.20)
- Handful coriander (£0.39)
- A few chillies (£0.45)
Cupboard Essentials
- 1 tbsp coconut oil
- 1.5 litre vegetable stock
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- Calories and macronutrients for all of the recipes (and their variations) so you can choose the meals that suit your goals
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Method
1. Start by adding a tbsp of olive oil/coconut oil to a large saucepan/wok on high heat. Add the chopped mushrooms into the pan & leave to brown.
2. Once browned, add the thai paste and gently fry for around a minute before slowly combining the coconut milk and vegetable stock. Reduce to a low simmer for 15M.
3. After this period, add the tenderstem broccoli and spiralised carrots to cook for the final 10 minutes.
4. 2 minutes before the end of the timer, add the beansprouts & noodles and the juice of half a lime.
5. Garnish with lime wedge, coriander & chopped chilli.
Step By Step
1
Start by adding a tbsp of olive oil/coconut oil to a large saucepan/wok on high heat. Add the chopped mushrooms into the pan & leave to brown.
Step By Step Video Instructions For Members.
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