Chilli ramen bowl

SERVES FOUR READY IN 30 MINUTES 20g dried mushrooms, roughly chopped

1.5litres boiling vegetable stock 

2 garlic cloves, crushed 

3cm fresh root ginger, peeled and cut into matchsticks 

125g shiitake mushrooms, thinly sliced 

2 pak choi, quartered 

100g mangetout, halved diagonally 

100g fresh bean sprouts, rinsed 

1tbsp soy sauce 

400g plain tofu, drained and cut into small chunks 

4 level tbsp sweet chilli sauce 

400g dried wholewheat noodles 

2 level tsp sesame seeds 

2 spring onions, shredded, soaked in cold water and drained 

Sliced red chilli, to serve

1 Put the dried mushrooms in a large saucepan with the stock, garlic and ginger and bring to the boil over a high heat. Add the fresh mushrooms and cook for 3 minutes, then add the pak choi, mangetout and bean sprouts and cook for a further 3-4 minutes or until tender.

2 Add the soy sauce and keep warm. Meanwhile, place a non-stick frying pan over a high heat. Stir-fry the tofu and sweet chilli sauce for 2-3 minutes or until lightly browned.

3 Add 2tbsp cold water and keep stirring until the tofu is sticky and crispy. Remove from the heat and cover with foil to keep warm. 4 Prepare the noodles according to the pack instructions, then drain and divide between bowls. Using a slotted spoon, divide the vegetables between the bowls, then pour over the broth. Top with the tofu and scatter over the sesame seeds, spring onions and chilli to serve.

Whether you’re vegan, vegetarian or just want to eat more plant-based meals for Veganuary, these tasty recipes from Slimming World are packed with healthy goodness

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