Red Hot Ramen Noodles
Ingredients
Broth and noodles
- 1 bunch spring onions (whites & greens separated)
- 4 garlic cloves, grated
- 2 inches ginger, grated
- 2 tbsp vegetable oil
- 1 tbsp chilli crisp
- 2 tbsp tomato purée
- 4 tbsp gochujang
- 2 tbsp soy sauce
- 1 tbsp miso paste
- 2 tbsp sriracha or hot sauce
- 2 tsp rice vinegar
- 750ml vegetable stock
- 400ml coconut milk
- 4 packs ramen noodles
Mushrooms
- 300g king oyster mushrooms (pulled into strips)
- 1 tbsp vegetable oil
- 1 tbsp liquid smoke
- 1 tbsp kecap manis
- 2 tsp soy sauce
Toppings
- Plant-based cream
- Chilli oil
- Sesame seeds
- Spring onion greens
- Coriander leaves
Preparation
Toss the pulled mushrooms in oil, liquid smoke, kecap manis and soy sauce. Roast at 220ºC for 15-20 minutes until golden.
Sauté spring onion whites, garlic, ginger, and chilli crisp. Stir in tomato purée, gochujang, miso, soy sauce, and sriracha. Add veg stock, coconut milk, and rice vinegar. Simmer for 10 minutes.
Boil ramen noodles as per packet instructions. Drain.
Place noodles in bowls, pour over the broth, and top with crispy mushrooms, plant-based cream, chilli oil, sesame seeds, spring onion greens, and coriander.
