This is perfect for the increasingly cold winter evenings: a warming combination of carbohydrates and protein, with an umami hit and as much or little chilli as you like. Making it yourself is much cheaper than getting a takeaway or heading to your nearest Yo! Sushi for a bowl (who's going out in January anyway?).
Ramen (serves 2)
You will need:
For the main event:
- 200g cooked pork or chicken, or 200g tofu
- 1/2 tsp Chinese five spice (optional. i.e. if you've got some knocking around)
- Sesame oil
- 200g ramen noodles
- 1l vegetable stock
- 1 stick of lemongrass
- 2 garlic cloves, chopped
- 2.5cm piece of ginger, finely chopped into thin strips
- 1 chilli, chopped
- 2 tbsp soy sauce
- 1 tsp Worcestershire sauce
- 1 tsp sugar
- 1 lime
- Bunch of coriander
- 1 chilli (optional)
- Small bunch of spring onions, white part chopped
- Chop your meat or tofu into thin strips, toss in the Chinese five spice and fry in the sesame oil over a medium heat until crispy. Set aside.
- Boil the noodles for five minutes (or until cooked) and drain. Or get those "straight to wok" ones and simply open the packet.
- Next, make your stock. Put the vegetable stock, lemongrass, ginger, soy sauce and Worcestershire sauce in a saucepan and bring to the boil. Taste it and add more sugar if it's too salty.
- Divide the noodles and meat or tofu between two bowls, then divide the stock between them.
- Squeeze some lime over the top, then sprinkle over the coriander, chilli and spring onions.