Ramen with Spiced Corn and Pickled Ginger Salad

Ramen with Spiced Corn and Pickled Ginger Salad

Ready in 30 minutes • Serves 2-3
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, August 6, 2017.
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A deliciously warming ramen is on the menu for Monday night, with plenty of zesty garnishes and toppings to set this one apart from the rest.

Ingredients

BOILED EGGS

  • 4 eggs

SPICED CORN

  • 250g frozen corn
  • ¾ red onion, finely diced
  • 1 tablespoon sesame oil
  • 1 teaspoon corn spice mix

RAMEN BROTH

  • 1 head broccoli
  • 1 pottle veggie ramen paste
  • Pinch of chilli flakes, chilli powder or cayenne powder (optional)
  • 2 cups vegetable stock
  • 3 cups water
  • 2 bundles fresh ramen noodles

PICKLED GINGER SALAD

  • ½ bunch radishes, cut into matchsticks
  • 1 sachet pickled ginger
  • 2 tablespoons roughly chopped coriander leaves and stalks *
  • ¼ red onion, thinly sliced (optional)
  • 100g mung bean sprouts
  • 1 tablespoon sesame oil
  • 2 teaspoons rice wine vinegar

Steps

  1. oven to 220°C. Line an oven tray with baking paper. Bring a medium pot of salted water to the boil.
  2. Place eggs in a small pot and cover with cold water. Bring to the boil, reduce to a simmer and cook for about 3 minutes (for soft-boiled) and 5-6 minutes (for hard-boiled). Drain and cool eggs under cold tap. Peel shells off eggs under cold running water, slice in half and set aside.
  3. While eggs cook, toss corn, first measure of onion, sesame oil and corn spice mix on prepared tray. Roast for about 10 minutes, until golden. Cut broccoli into small florets.
  4. Add veggie ramen paste and chilli flakes/powder (if using) to a medium pot on medium heat and cook for about 1 minute, until fragrant. Add stock and water, bring to a simmer and cook for about 5 minutes. Add broccoli and cook for about 1-2 minutes, until bright green and tender.
  5. While broccoli is cooking, add noodles to pot of boiling water and cook for about 2 minutes, until just tender. Drain and return to pot with a drizzle of oil to prevent sticking.
  6. Combine all pickled ginger salad ingredients in a medium bowl and toss to combine. Season to taste with salt and pepper.
  7. divide ramen noodles between bowls and top with ramen broth, spiced corn, boiled egg halves and pickled ginger salad.

Nutritional Information

Energy 2304 kj
551 kcal
Protein 27.0g
Carbohydrate 57.2g
Fat 21.7g