Vegetable Ramen

Adapted from a Wagamama recipe.

In generous amounts of oil, fry 2 inches aubergine, thinly sliced; equal volume sweet potato, thinly sliced; 1/4 yellow pepper, thinly sliced; 1/3 green pepper, thinly sliced; 2 florets broccoli, thinly sliced. Once softened, take off heat, add 1/2 tbsp soy sauce, a pinch of chilli flakes and set aside to marinate. Cover 1 portion udon noodles in boiling water and cook at a rolling boil for 6-7 minutes or until soft to the bite. In a bowl mix 1 tsp miso paste and 1/2 tsp vegetable stock with a little boiling water. Fill the bowl half full, making sure the paste is well mixed. Add the noodles to the broth, followed by the vegetables.

Serves 1 – vegetables can be doubled up and the spare portion kept in the fridge for a few days

Variations:

  • Really any vegetables can be used for this. The harder the vegetable, the thinner it will need to be sliced and the longer it will take to cook.
  • Will also work with instant noodles
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