Spicy Ramen Noodle Bowl

I made this ramen last week when it was gloomy and rainy outside. I always crave warmer meals when the temperature drops. So cozy and comforting! It's a spicy, healthy and delicious ramen noodle soup that comes together in under 30 minutes.

You can use any additional ingredients that you like, or substitute any vegetables using what you already have at home. I went for carrots, mushrooms, broccoli and pak choi as that's what I had in the fridge! Many other vegetables would go well in this dish such as bell peppers, corn, zucchini (courgette), etc. You can also omit the tofu if you are not a fan, but I would encourage you to try it out!

I like to make the broth separately, instead of cooking the vegetables within the broth. I find the vegetables get soggy pretty quickly that way, especially if you save the rest of the ramen to have as leftovers the following day. I usually tupper the broth, noddles and vegetables separately so it doesn't get too soggy if mixed together. You can of course cook the vegetables in the broth if you prefer doing it that way!

(Serves 4)

INGREDIENTS:

For the noodles:

200g folded rice noodles

For the vegetables:

1 onion

3 garlic cloves

Thumb size piece of ginger

1 red chili

2 pak choi

1 large carrot

Large handful of chestnut mushrooms (around 100g)

Large handful of broccoli florets (around 100g)

1 tsp vegan red curry paste

1/2 tsp paprika

1/2 tsp chili powder

Salt and pepper

For the broth:

1 tin coconut milk (400g)

3 - 4 cups vegetable broth

3 tbsp soy sauce (or tamari)

1 large tbsp vegan red curry paste

1 tsp rice wine vinegar

1 tbsp maple syrup

1 tsp hot sauce

Salt and pepper

Toppings:

Block of firm tofu (cut into 1cm cube)

Chopped spring onion

Handful of coriander

Chili flakes

Squeeze of lime juice

Instructions:

1. Chop all the onion, garlic, ginger, chili and veggies - set aside.

2. Add 1 tbsp of oil to a non-stick pan on high heat. Once the oil is hot, add in the cubed tofu until lightly crispy on all sides. Set aside.

3. Cook the rice noodles according to instructions on the packet and set aside.

4. To make the ramen broth, add in the red curry paste along with the coconut milk and let that cook for a few minutes. After 2 - 3 minutes, add in the rest of the ingredients: soy sauce, vegetable stock, rice wine vinegar, maple syrup, hot sauce, paprika, chili powder, salt & pepper. Reduce heat to simmer, let that cook for around 10 - 15 minutes. Stirring occasionally.

5. While the broth cooks, add some oil to a large pan or wok and add in the onion, garlic, ginger and chili. Let that cook for around 3 - 5 minutes until it is nice and translucent.

6. Add in the tsp of red curry paste (adding more oil or water if necessary) - stirring.

7. Add in the chopped vegetables and spices (paprika, chili powder, salt & pepper), making sure all vegetables have an even coat of the mixture. Let them cook for around 3 - 5 minutes. If you are using any vegetables that take longer to cook (such as broccoli in my case), then add those in a few minutes before the rest of the veggies. You don't want to over cook any vegetables because they could turn soggy. The best is having a bit of crunch in the vegetables once cooked. After 3 - 5 minutes, switch the heat off.

8. Now, it's time to combine it all together! In a large bowl, add in some of the cooked noodles, broth, and top it with some of the cooked veggies and tofu. Optional to add a handful of spring onions, coriander, chili flakes and lime juice. Enjoy!