Vegetable ’Nduja Ramen
Stringy noodles in an umami broth, providing a healthy portion of your five a day. What’s not to love?
Recipe and featured image courtesy of Neil Rankin from Symplicity
Vegetable ’Nduja Ramen
Packed with goodness and flavour, this vegetable ’nduja ramen recipe will be your new go-to mid-week meal.
Serves: 2
Ingredients
- 2 tbsp sesame or vegetable oil
- 2–3 tbsp symplicity. vegetable ’Nduja
- 3 cloves of garlic, sliced
- 1 tbsp grated ginger
- 1 litre vegetable stock
- 2 tbsp soya sauce
- 1 tbsp miso (optional)
- 1 tbsp rice vinegar or lime juice
- 200g ramen noodles
- 1 head of pak choi or longstem broccoli, halved
- 1 courgette, sliced
- 2 spring onions, finely sliced
- 100g sweetcorn (optional)
- ½ sheet nori, shredded (optional)
- sesame seeds
- small bunch of coriander or Thai basil
Method
Step 1
Heat oil in a pan over medium heat, add garlic and ginger.
Step 2
Stir in vegetable ’Nduja and cook for 1–2 minutes.
Step 3
Add stock, soya sauce, miso (if using) and simmer for 10–15 minutes.
Step 4
Add vinegar or lime juice to balance.
Step 5
Cook noodles as per pack instructions.
Step 6
Blanch or sauté the vegetables briefly.
Step 7
Divide noodles into bowls, pour over broth, top with vegetables and herbs.
Step 8
Finish with sesame seeds and nori.
