A huge favourite of my husbands, and a dish he would eat on a daily basis if he could, this ramen is super easy, and like the Fridge Fried Rice, you can add as many vegetables as you like.
This recipe is based on what my husband makes.
Ingredients
70g Wholewheat noodles
1 tsp chilli flakes (optional)
1 tbsp miso paste
1 tbsp soy sauce
2 handfuls each of the following vegetables;
Sweetcorn
Beansprouts
Spinach
4 pieces of tenderstem broccoli
Sesame seeds
Put the miso paste in 1 litre of water in a saucepan on a high heat and bring to the boil. Add the ginger, soy sauce, broccoli and beansprouts. Reduce the heat and simmer for 10 minutes.
In a separate saucepan cook the noodles in boiling water for around 6-7 minutes, or according to the instructions on the packet. Drain and set aside.
Grab your bowl, and add the raw spinach and sweetcorn. Pour the broth into the bowl, adding the noodles. Scatter the sesame seeds over and eat up.
If you fancy making more of the broth, it can be frozen for future ramen-making or use as a stock for soups and stews.
This recipe is based on what my husband makes.
Ingredients
70g Wholewheat noodles
1 tsp chilli flakes (optional)
1 tbsp miso paste
1 tbsp soy sauce
2 handfuls each of the following vegetables;
Sweetcorn
Beansprouts
Spinach
4 pieces of tenderstem broccoli
Sesame seeds
Put the miso paste in 1 litre of water in a saucepan on a high heat and bring to the boil. Add the ginger, soy sauce, broccoli and beansprouts. Reduce the heat and simmer for 10 minutes.
In a separate saucepan cook the noodles in boiling water for around 6-7 minutes, or according to the instructions on the packet. Drain and set aside.
Grab your bowl, and add the raw spinach and sweetcorn. Pour the broth into the bowl, adding the noodles. Scatter the sesame seeds over and eat up.
If you fancy making more of the broth, it can be frozen for future ramen-making or use as a stock for soups and stews.
As we self-isolate in the midst of the coronavirus pandemic, the temptation to spend all day in pyjamas is all too real. But, as I've mentioned before, I like to get dressed every day, even if I'm not heading anywhere just for that sense of normality.
I'm currently loving jumpsuits, and this ASOS one is a gorgeous colour. Although the weather has been super sunny recently, I find that in the evenings it's still pretty chilly, so throwing a cardigan on for our evening beach walk is a great solution to keeping the cold away.
Accessorising is one of my favourite parts of putting together an outfit, and the magpie in me loves a bit of sparkle - throwing on a pair of earrings to 'glam' up my outfit is my go-to, and why save a bit of 'bling' for outdoors?
Something I seem to knock up at least once-a-week, and it takes less than 10 minutes. I tend to use up any veg we have hanging around, and if we have any prawns, chicken or other meat, that’s a bonus.
Ingredients (based on what I usually have in the fridge / freezer / cupboards)
1 tbsp of sesame oil (if you don’t have this, olive oil is fine)
1 packet of microwavable rice (I like Uncle Ben’s Golden Vegetable one)
1 egg
Vegetables - I tend to use the following;
1 pepper, sliced
1 handful of spinach
1 celery stick, chopped into small pieces
Handful of sweetcorn, or if you have any, edamame beans
S&P
Soy Sauce (optional)
Heat up oil in a wok / frying pan until hot. Whilst doing this, microwave your packet of rice, and then once cooked, leave to one side.
Once oil is hot, add your veg, except the spinach. Stir fry for a few minutes until they start to soften. Then add the rice. Mix. If you’re adding prawns / other meat / tofu, then this is the stage you need to do this.
Make a gap in the centre of the pan, and crack your egg directly into it. Allow to cook for around 20 seconds, then scramble, and mix into the rice and vegetables. Add S&P, spinach and give it a few minutes, before throwing into a bowl. Serve with a splash of soy sauce if you fancy, and tuck in.
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