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Serve up an umami-packed ramen broth that's entirely plant-based this easy vegan recipe from Derek Sarno. Tofu coated with Wicked Kitchen Asian-style BBQ sauce adds smoky notes while vibrant sugarsnap pea and pak choi add plenty of green goodness in these flavour-packed noodle bowls. See method
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Get ahead: You can store all the components separately in the fridge in airtight containers for up to 3 days. To serve, assemble the ramen bowl and microwave on high for 2-3 mins until piping hot.
Tip: An oat-milk alternative adds richness and a depth of flavour to this dish, but the recipe works just as well with stock instead.
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