Cookbook
Spicy Doubanjiang & Mushroom Ramen with Baby Choy Sum, Corn and Bamboo Shoots

Spicy Doubanjiang & Mushroom Ramen with Baby Choy Sum, Corn and Bamboo Shoots

  • 25 min
  • 490 calories

Ramen is a firm favourite around You Plate It and this veggie version is sure to fit the bill. Combining mushrooms, bamboo shoots, corn and spring onion will please the family the whole way through. Soft boiled eggs are an optional extra and can give that extra punch of protein if you desire.

Number of servings

Ingredients

  • 180 Gram Dried Ramen Noodles 180 Gram Dried Ramen Noodles
  • 1 Tbsp Doubanjiang Paste (spicy) 1 Tbsp Doubanjiang Paste (spicy)
  • 1⁄3 Bunch Baby Choy Sum 13 Bunch Baby Choy Sum
  • 200 Gram Portobello Mushrooms 200 Gram Portobello Mushrooms
  • 80 Gram Sweetcorn Kernels 80 Gram Sweetcorn Kernels
  • 50 Gram Bamboo Shoots 50 Gram Bamboo Shoots
  • 1 Spring Onion 1 Spring Onion
  • 2 Egg (pantry) 2 Egg (pantry)
  • 1 Ginger 1 Ginger
  • 2 Tbsp Vege Stock Concentrate 2 Tbsp Vege Stock Concentrate

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Fresh and local ingredients sourced from WA farms and local Perth suppliers.

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Step-by-step instructions

First Things First

Our vegetables and fruit come as fresh as can be, so please give them a quick wash before you get started.

As well as your basic cooking tools, you will need...

Pots

Step 1

1 Prepare Ingredients

Slice mushrooms. Peel and mince ginger. Cut choy sum into bite sized pieces. Slice spring onion. If preparing the optional soft boiled eggs, bring a small pot of water to boil. Once boiling, add the eggs and set a timer for 7 minutes. Once the timer goes off, drain the eggs and place into a bowl of iced or cold water.

Step 2

2 Make Ramen

Combine doubanjiang paste (spicy - see tip), ginger and vege stock and 4 cups of water in a pot and bring to the boil. Simmer for 5 minutes, taste and adjust seasoning if needed with a little extra salt. Add the noodles and cook for 3-4 minutes until tender to the bite. Add the choy sum for the last minute of cooking to just wilt it.

Tip! If you're not a fan of spice you can start with half the paste, after simmering for 5 minutes taste and add more doubanjiang paste if you wish.

Step 3

3 Fry Mushrooms

While making the broth and cooking the noodles; heat a pan over medium high heat and add a good drizzle of oil. Fry the mushrooms for 3-4 minutes allowing them to soften and pick up some colour.

Tip! If you're adding protein to this recipe; this step is a good place to prepare and properly cook your protein ensuring it is safe to eat.

Step 4

4 You Plate It

Taste the ramen and season as needed. If including eggs, peel and cut in half. Divide noodles and broth between serving bowls and top with mushrooms, bamboo shoots, sweetcorn kernels, spring onion and the soft boiled eggs (optional).

Tip! Try not to leave the noodles in the broth for too long. They will absorb the broth and lose their lovely texture.

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