Red Hot Ramen Noodles

Serves 1
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Directions

  1. 1Toss the pulled mushrooms in oil, liquid smoke, kecap manis & soy sauce.
  2. 2Roast mushrooms at 220ºC for 15-20 minutes until golden.
  3. 3Sauté spring onion whites, garlic, ginger, and chilli crisp in a wok with vegetable oil.
  4. 4Stir in tomato purée, gochujang, miso paste, soy sauce, and sriracha.
  5. 5Add vegetable stock, coconut milk, and rice vinegar to the mixture.
  6. 6Simmer the broth for 10 minutes.
  7. 7Boil ramen noodles as per packet instructions and drain.
  8. 8Place cooked noodles in bowls and pour over the hot broth.
  9. 9Top with crispy mushrooms, plant-based cream, chilli oil, sesame seeds, spring onion greens, and coriander.

Ingredients

  • 1 bunch spring onions
  • 4 garlic cloves
  • 2 inches ginger
  • 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
  • 750 ml vegetable stock
  • 400 ml coconut milk
  • 4 packs ramen noodles
  • 300 g king oyster mushrooms
  • 1 tbsp vegetable oil
  • 1 tbsp liquid smoke
  • 1 tbsp kecap manis
  • 2 tsp soy sauce
  • Plant-based cream
  • chilli oil
  • sesame seeds
  • spring onion greens
  • coriander leaves

Equipment

platebaking traywokspoonserving bowl