Spicy Vegetarian Pork Ramen

Name: Spicy Vegetarian Pork Ramen
Cook time: 1 h
Total time: 1 h
Yield: 2
Ingredients: 1 pack Quorn Ham Roast, cooked according to package instructions; 125g egg noodles; 1L vegetable stock; 2 slices of ginger; 3 garlic cloves; 2 spring onions; ½ tbsp chilli flakes; 1 tsp whole black peppercorns; 2 tbsp soy sauce; 115g shiitake mushrooms; 4 bok choy stalks; 2 eggs

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Try this classic ramen recipe combining traditional Japanese flavours with a meat-free twist. A hearty warming broth perfect for colder wintry days and a great use for your leftover Quorn Ham Roast. Serve with your favourite noodles and a perfectly boiled egg.

Vegetarian Japanese Recipes Vegetarian Roast Recipes Spicy Vegan & Vegetarian Recipes One Pot Recipes

Serves 2

60 mins

A Little Effort

529 cals
(Per serving)

10g of fat

Made with Quorn Ham Roast

See product See recipes

High in Protein

Low in Saturated Fat

Gluten Free

High in Fibre

Ingredients

1 pack Quorn Ham Roast, cooked according to package instructions
125g egg noodles
1L vegetable stock
2 slices of ginger
3 garlic cloves
2 spring onions
½ tbsp chilli flakes
1 tsp whole black peppercorns
2 tbsp soy sauce
115g shiitake mushrooms
4 bok choy stalks
2 eggs

Method

Bring a pan of water with a dash of salt to the boil. Lower eggs into water. Reduce heat to a simmer and let eggs cook for 6 minutes. Remove from pan and place eggs in a bowl of iced cold water.
Place stock in a large saucepan with garlic, ginger, peppercorns & chilli flakes. Let his simmer on a medium low heat for 10-15 minutes. Then sift out and remove the garlic, ginger and peppercorns.
Add the ramen noodles, shiitake mushrooms and bok choy to the broth. Cook for 3-5 minutes.
Slice the Quorn Ham Roast into thin slices and cut the egg in half. Place over the top of the ramen, top with spring onions, sesame seeds and serve.