We're Ramen...I hope you like Ramen too!

My version of Ramen. Pad Thai noodles with Tempeh, chestnut mushrooms, courgette, spring gonion and spinach.

All covered with a delicious broth heavy with Japanese Seven Spice, Garlic, Soy Sauce and Sesame.

Was super spicy so you might want to dial it back a bit and replace the hot curry powder with a milder one.

This is actually the first time I've ever eaten Ramen. I was pleasantly surprised. Delicious.

Special Equipment - Wok, Food Processor

Serves 4

Price per portion:

Ramen - £1.88

Kimchi - 22p

Spring Rolls - 59p

Ingredients:

250g mixed mushrooms 

200g tempeh 

60g spinach

1 courgette

3 spring onions 

1 fresh red chillies 

15g fresh coriander 

200g noodles (I used Pad Thai)

1 litre vegetable stock 

2 tbsp vegetable oil 

salt 

For the spicy sauce 

2 large garlic cloves 

1–2 fresh red chillies 

2½ tbsp Japanese seven spice spice mix 

2 tbsp hot curry powder 

2 tbsp sugar 

6 tbsp soy sauce 

4 tbsp sesame oil 

4 tbsp rice wine vinegar 

Method: 

Roughly chop the mushrooms into 3cm chunks and the tempeh into 1.5cm chunks 

Finely slice the spinach leaves

Cut the courgette into ribbons with a peeler 

Trim and finely slice the spring onions and chillies 

Trim any rough ends from your herbs and roughly chop the leaves and lighter stems 

Cook the noodles 

Place your noodles in the boiling salted water and cook according to packet instructions, drain and rinse under cold water and set aside 

Make a stock 

Place a small saucepan over a medium heat, add the vegetable stock and bring to a simmer

Measure all the ingredients for the sauce into a blender and blitz 

Pour half the sauce into the saucepan with the vegetable stock

Bring to a low simmer and leave to bubble away while you cook your veg 

Place the wok on a high heat and add the vegetable oil, when the oil is hot, add the mushrooms and tempeh and fry for 7 minutes, stirring regularly, until the mushrooms and tempeh have darkened significantly. Add the courgette (reserving a couple of ribbons for decoration) and the spring onions

Add the remaining sauce and fry for another 2 minutes then add the spinach and cook until just wilted but still vibrant green.

Bring it all together

Divide the noodles between serving bowls, pour over the stock. Top with the stir-fried mushrooms and tempeh

Scatter over the chilli, spring onions, courgette ribbons and herbs and serve.

Serve with Spring Rolls and Korean Kimchi if you like.