Sweetcorn, Squash and Spring Onion Ramen
found in Mains - Vegetarian
 | Vegetarian |  | Nut Free |
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Prep: 15 minutes
Cook: 25 minutes
Difficulty:
Challenging
This colourful bowlful is packed with veggies, ginger and chilli - perfect for the cold winter months. Top with a soft-boiled egg and tuck in!
Ingredients
- 11⁄4l vegetable stock, Half strength
- 20g ground ginger
- 1 garlic clove, crushed
- 2 red chillies, half halved, half finely sliced (optional)
- 3 tbsp soy sauce
- 100g spring onions, trimmed and finely sliced
- 250g butternut squash, diced, frozen
- 400g sweetcorn
- 4 eggs
- 250g egg noodles
- 5g coriander leaves
Directions
1
Put the stock in a large, lidded saucepan and bring to the boil. Add the ginger, garlic, halved chilli, 1 tbsp soy sauce and half the spring onions. Reduce to a gentle simmer over a medium heat, cover and leave to infuse.
2
Meanwhile, heat a frying pan over a medium-high heat and add the squash with 3 tbsp water. Stir for 5-6 mins until defrosted and the water has evaporated. Stir in the sweetcorn and remaining 2 tbsp soy sauce. Stir-fry for 2-3 mins until the sweetcorn is hot and the soy sauce coats the veg. Remove from the heat.
3
Bring a pan of water to the boil and lower in the eggs. Simmer for 6 mins (or 8 mins for hard-set yolks). Add the noodles for the last 2 mins until tender; drain both. Rinse the eggs under the tap for 30 secs to cool, then remove the shells and halve.
4
Divide the noodles between 4 bowls and add the veg. Top each with 2 egg halves, then pour over the broth, removing the chilli. Top with the remaining spring onions, coriander leaves and the sliced chilli, if you like.
