So a storm has blown in, in mid June. Temperatures wouldn’t be out of place in November and all I want is a big bowl of ramen noodles, filled with all my favourite things.
You will need:
- Ramen noodles (I love these buckwheat ones)
- 7 chestnut mushrooms, thinly sliced
- 3 spring onions, thinly sliced
- 1 clove of garlic, chopped finely
- 1 tbsp stock powder
- 70g Faux chicken strips
- 500ml boiling water
- 1 heaped tsp miso paste
Method:
The thing I love about a ramen noodle bowl is the fun you can have with it. You can add any veggies you’d like, any seasonings, and any random protein source. I absolutely love the Frys Family vegan faux chicken strips with this – they just taste so good with the soupy, noodley-ness. I don’t know if it’s the sunflower oil or what, but they are just magic with noodles.
This recipe could not be simpler, easier, or healthier – okay it could be healthier (more veggies, less processed protein, I know – don’t ruin my buzz, I love this meal!). Whisk the stock powder and miso into the water, throw in the mushrooms, 2 1/2 of the spring onions, the chopped garlic and the faux chicken strips. Then bring to the boil and simmer til the noodles are cooked.
Pop in your favourite bowl, sprinkle with the remaining spring onion and pretend you can use chopsticks for 2 minutes then give up and revert to the old fork and spoon method. Relax. Enjoy the storm day.
Hannah Finds Vegan 