What the Cluck weeknight ramen

What the Cluck weeknight ramen

Use up little bits of leftover veg to create this vibrant dish. If you have sweetcorn, edamame or peas at the back of the freezer, they’re ideal – likewise for any greens. You could also add mushrooms, but fry them first.

SERVES 2 PREP 10 mins COOK 10 mins EASY V

2 nests ramen noodles 1 vegetable stock pot or cube 1 tbsp sesame oil

160g pack The Vegetarian Butcher What the Cluck chicken-style chunks

2 tbsp grated ginger or frozen

grated ginger

2 tbsp frozen sweetcorn kernels,

edamame or peas handful of spring greens, or

2-3 cabbage leaves, shredded ½-1 carrot, shredded chilli oil or soy sauce,

to serve (optional) 1 Cook the noodles following pack instructions, then drain well. Put the stock pot or cube in a pan with 300ml water and bring to a simmer. 2 Meanwhile, heat half the oil in a frying pan over a medium heat, and fry the What the Cluck chickenstyle chunks until browned. Tip onto a plate. Add the remaining oil and fry the ginger and sweetcorn, edamame or peas until the veg starts to take on a bit of colour. Add the greens to the hot stock (if you prefer the carrot to be softened, add this too). Bring the stock back to a simmer over a low heat.

3 To assemble, divide the cooked noodles between two bowls, top with the fried veg and What the Cluck chicken-style chunks, then ladle over the stock along with the greens and carrots. Season with chilli oil or soy sauce, if you like.

GOOD TO KNOW 1 of 5-a-day

PER SERVING 340 kcals • fat 23g • saturates 10g • carbs 18g • sugars 9g • fibre 4g • protein 14g • salt 1.8g