Ingredients
- 1 carrot
- 1 cucumber
- ramen noodles
- nori sheet
- kewpie srirachca mayonnaise
- rice wine vinegar
- sushi seasoning
- bok choy
- garlic
- ginger
- soy sauce
- pickled ginger
- 200g mixed mushrooms
- 1 bunch spring onions
- sesame oil
- 1/2 small red capsicum
- dried chilli flakes
Method
- NoodlesCook ramen noodles as per description on packet, including one finely cut up nori sheet in the cooking water. Drain after cooking and mix through 1 teaspoon of sesame oil
- Carrot / Cucumber ColeslawGrate carrot, cucumber, ginger into a bowl and add one tablespoon of sriracha mayonnaise, pinch of pepper, pinch of salt
- Sweet pickleFinely chop half capsicum and 1 bok choy. Add 2 tablespoon sushi seasoning, 1 teaspoon sesame oil, sprinkle of chilli flakes, mix well and refrigerate for 30 minutes
- Soy garlic mushroomsSlice mushrooms and spring onions, Fry in sesame oil. When about half cooked, add one clove crushed garlic, 2 tablespoons soy sauce, 1 teaspoon rice wine vinegar and cook fry until ready. Remove mushrooms from pan and leave any additional liquid in the pan.
- Bok ChoyAdd 1/2 cup water to the pan that the mushrooms were cooked in and bring to rapid boil. Add cut bok choy to pan and blanch for 2 minutes.
- Plating upPlace ramen noodles in middle of plate, and place small portions of the vegetable dishes around the noodles. Top with finely chopped pickled ginger.
- Enjoy!
Product used in recipe
- Hakubaku - Hakubaku Organic Ramen
- Yeo's - Pure Sesame Oil
- Kewpie - Kewpie Mayonnaise Sriracha Flavour
- Lee Kum Kee - Gluten Free Soy Sauce
- Obento - Rice Wine Vinegar
- Obento - Sushi Seasoning
- Obento - Yaki Nori For Sushi
- Obento - Sliced Pickled Ginger
