Vegan chicken ramen
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Serves 2
Easy
Prep: 10 mins
Cook: 10 mins
A star rating of 4 out of 5.3 ratingsRate
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Use up leftover veg to make this easy vegan ramen. You could also add frozen sweetcorn, edamame or greens for a tasty midweek meal
Dairy-free
Egg-free
Vegan
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
2 nests ramen noodles
-
1 vegetable stock pot
or cube
-
1 tbsp sesame oil
-
160g pack What the Cluck Chicken Style Chunks
-
2 tbsp shredded ginger
or frozen grated ginger
-
2 tbsp frozen sweetcorn
edamame or peas
-
handful spring greens
or a couple of cabbage leaves, shredded
-
½-1 carrot
shredded
-
chilli oil or soy sauce
to serve (optional)
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Nutrition: Per serving
-
kcal425
low
-
fat12g
-
saturates1g
-
carbs51g
-
sugars5g
-
fibre9g
-
protein24g
-
salt3.4g
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Method
-
step 1
Cook the noodles following pack instructions, drain well and set aside. Mix the vegetable stock pot in a pan with 300ml water and bring to a simmer. Keep warm on a low heat.
-
step 2
Heat ½ tbsp sesame oil in a frying pan, then fry the What the Cluck Chicken Style Chunks until browned. Set aside on a plate.
-
step 3
Heat the remaining oil in the pan and fry the ginger and sweetcorn until they begin to colour. Put the greens in the stock to warm through, adding the shredded carrot if you prefer it more tender. Bring the stock back to a simmer.
-
step 4
Divide the noodles between two bowls, arrange the vegetables and What the Cluck Chicken Style Chunks on top, then pour over the stock. Drizzle over the chilli oil or soy sauce, if you like.
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A star rating of 4 out of 5.3 ratings
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