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Anna Stanford's Seasonal Vegetable and Noodle Ramen

Anna Stanford: There’s nothing like a comforting bowl of noodles when you want a quick and healthy lunch or dinner. This is my speedy veg and noodle bowl (it takes less than 20 minutes start to finish) which is loaded with seasonal goodness. Feel free to top the ramen with a soft boiled egg if you fancy.

  • Preparation time:
    5
    min(s)
  • Cooking time:
    15
    min(s)
  • Servings:
    4

What you'll need

  • 1 litre Daylesford Organic Chicken Broth or River Cottage Organic Classic Vegetable Stock
  • 4 pak choi, stalk bases trimmed, leaves and base shredded
  • 100g mushrooms, sliced
  • 3tbsp mirin, sake or white wine
  • 4 nests noodles of your choice
  • 4 spring onions, shredded
  • 5cm ginger, finely chopped
  • 2 garlic cloves, crushed
  • 5tbsp soy sauce
  • 1 chilli, sliced
  • 200g sugar snaps
  • ½tsp Chinese Five Spice

Products used

How to make

  1. Add all the ingredients to a large pan, except the sugar snaps, pak choi, noodles and spring onions. These go in later.
  2. Bring the stock to a simmer and continue to simmer for 10 minutes.
  3. Add the pak choi, noodles and sugar snaps to the pan. Cook for 4 minutes, finish with the spring onions and ladle into bowls.

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