This year is our year to save. Reducing our outgoings. Eat at home and order in less and make the most of what we have in the house. Starting with this leftover ramen.
Serves 2/3
5 Minutes Preperation Time
15 Minutes Cooking Time
TOPPINGS AND VEG
½ Head Broccoli
2 Handfuls Beansprouts
30g Mushrooms
2 Nests of Dried Noodles
¼ White Cabbage
6 Baby Sweetcorn
Extra Chilli Flakes
2 Spring Onions
Leftover Roast Beef Thinly Sliced
Coriander to garnish
BROTH
1litre of Vegetable Stock
4 Garlic Cloves
2 inch Piece of Fresh Ginger
1 ½ tbsp Dried Chilli Flakes
¼ cup Light Soy Sauce
2tbs Mirin
1/2tsp Chinese 5 Spice
Chilli Oil (Optional)
METHOD
- Start by bringing the stock to the boil over medium heat then reduce to a simmer. Finely slice the garlic and julienne the ginger into tiny strips and add to the stock. Add the soy sauce, mirin and chilli flakes. Leave to simmer whilst you prepare the vegetables.
- Cut the broccoli into small florets. Slice the mushrooms into quarters. Thinly slice the cabbage. Chop the sweetcorn into small bite-sized pieces. Finely slice the spring onion.
- Add the broccoli, sweetcorn and cabbage to the broth to cook for 5 minutes.
- Add the noodle nests, mushrooms and beansprouts. Cook for a further 5 minutes.
- Thinly slice the spring onion.
- Once the veg is cooked, spoon into bowls and top with leftover meat and the finely sliced spring onion and extra chilli flakes.