Ingredients
- Hakubaku Organic Ramen
- Eggs (1 per person)
- Bunch of broccolini
- 250g of green beans
- 1 zucchini
- 2 carrots
- 4 large mushrooms
- 1 onion
- Fake chick'n pieces (we used fry's peri peri pieces)
- Tofu (we used evergreen organic tofu nuggets in chilli flavour)
- 2 tbsp Sushi seasoning (or rice vinegar and sugar mix)
- 1tbsp teriyaki sauce
- 2 tbsp Soy sauce
- 2 tbsp Ponzu sauce
- 2 tbsp Mirin seasoning
- 1tbsp sweet chilli sauce
- 3 large cloves of garlic
- sesame oil for cooking
Method
- First make a sauce consisting of all sauces in ingredients and chopped garlic, and a dash of sesame oil. Put it to the side
- julienne carrots, cut mushrooms and onions thinly, and cut zucchini into half circles
- Over a high heat, cook the carrots, onion, mushroom and zucchini in sesame oil for about 5 minutes (we want them to still have some crunch). Spoon a bit of the sauce mixture over them as they cook.
- Put vegies to the side and keep warm. Add broccolini and beans to pan. Add more spoonfuls of the sauce to the broccolini and beans. When they're heated through, put to the side and keep warm.
- Cook tofu and meat (again spoon over some sauce). Cook until brown and set to side.
- Boil noodles for about 3 minutes, then strain
- Cook a fried egg per person, spoon some more mixture over the egg. It's best to leave the egg sunny side up, so that the yolk can penetrate the noodles while eating.
- Finally fry noodles and pour the remainder of the sauce over them. As they're already cooked, you don't need to fry them for long, just until they're golden and the sauce is well mixed through.
- Assemble all parts on a plate. My favourite is to have the egg on top of the noodles, and combine it as I eat, but you could also mix all components together before serving if you prefer.
Product used in recipe
- Hakubaku - Hakubaku Organic Ramen
