Ed’s healthy recipe A fresh take on ra­men

BHG TV’s ‘Fast Ed’ Hal­magyi shares one of the tasti­est ways to pack pro­tein and vegeta­bles into your day

Diabetic Living - - Contents -

Ra­men is one of the world’s hottest dishes right now and is an ex­cel­lent way to in­cor­po­rate a mix of veg and pro­teins in your daily diet.





300g piece pork fil­let, trimmed of fat 2 tsp se­same oil

1 brown onion, finely chopped 4 cloves gar­lic, crushed

1 green chilli, de­seeded,

finely chopped

8cm piece gin­ger, cut into

fine ba­tons 1 tsp Mas­sel Salt-Re­duced Chicken

Stock Pow­der

1.5L (6 cups) boil­ing wa­ter

20g dried sliced shi­itake mush­rooms,

soaked (see Cook’s Tip, op­po­site) 1 Tbsp salt-re­duced or

gluten-free soy sauce

4 x 60g eggs

200g dried or dried gluten free

soba noo­dles

100g sugar snap peas, trimmed 2 bunches English spinach,

trimmed, washed

300g silken tofu

Co­rian­der leaves, sliced bam­boo shoots and toasted se­same seeds, to serve

1 Score the pork ten­der­loin in fine par­al­lel lines with sharp knife. Heat se­same oil in large saucepan over medium-high heat. Add pork. Cook for 2 min­utes, turn­ing oc­ca­sion­ally, un­til browned on all sides. Add onion, gar­lic, chilli and gin­ger to pan. Cook for fur­ther 3 min­utes. Add com­bined stock pow­der and wa­ter, soaked mush­rooms and wa­ter, and soy sauce. Re­duce heat to medium and sim­mer for 5 min­utes. Re­move pork. Set aside. 2 Mean­while, place eggs in small saucepan of cold wa­ter and bring to boil over high heat. Cook for 5 min­utes. Drain and re­fresh in iced wa­ter to cool.

Peel and halve eggs.

3 Cook noo­dles in large pot of rapidly boil­ing wa­ter for 3 min­utes un­til just ten­der. Drain well and di­vide be­tween four bowls. Add sugar snaps and spinach to soup, then la­dle over noo­dles. Break tofu into pieces and add to the bowls.

4 Slice pork and ar­range on top with the egg, then gar­nish with the co­rian­der, bam­boo shoots and se­same seeds.

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