VEGGIE RAMEN

WALNUT MISO, KIMCHEE & FRIED EGGS Wonderful walnuts are packed with vitamin E, which acts as an antioxidant and helps protect our cells, helps us maintain healthy skin and eyes, and strengthens our immune systems

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Step 1

Put 1 litre of water on to boil in a large pan with a pinch of sea salt. Cut yourself a lengthways quarter wedge of Chinese cabbage. Very finely slice the top leafy half, then mix and scrunch it really well with the chilli sauce and the juice from 1 lime to make a great cheat’s kimchee. Cut the bottom part of the cabbage wedge in half through the stalk. Crush the walnuts in a pestle and mortar until fine, then muddle in the miso paste and put aside.

Step 2

Trim just the stalks off the green beans and place the beans in the boiling water. Trim the ends off the broccoli, then add to the water with the mangetout and cabbage chunks, as well as the noodles to cook according to the packet instructions. Pop the lid on until the veg are just cooked through but still vibrant in colour and the noodles are tender. Meanwhile, put a non-stick frying pan on a medium heat with 1 teaspoon of sesame oil, crack in the eggs and cover with a lid to set them on top while they fry to your liking.

Step 3

Use a slotted spoon to divide the veg and noodles between your bowls. Mix the walnut miso into the greens water, bring to the boil, and spoon over the veg. Divide up the kimchee, then top with the eggs and a sprinkling of fresh chilli. Serve with lime wedges for squeezing over and tuck right in.