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Sweetcorn, squash and spring onion ramen recipe

Sweetcorn, squash and spring onion ramen recipe

5 ratings

This colourful bowlful is packed with veggies, ginger and chilli - perfect for the cold winter months. Top with a soft-boiled egg and tuck in! See method

  • Serves 4
  • 30 mins
  • 409 calories / serving
  • Healthy
  • Vegetarian

Ingredients

  • 1 vegetable stock cube, made up to 1.25ltrs
  • 20g fresh ginger, finely grated
  • 1 garlic clove, crushed
  • 2 red chillies, 1 halved, 1 finely sliced (optional)
  • 3 tbsp reduced-salt soy sauce
  • 100g bunch spring onions, trimmed and finely sliced
  • 250g diced frozen squash
  • 400g frozen sweetcorn
  • 4 eggs
  • 250g pack medium egg noodles
  • 5g fresh coriander, leaves picked
If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly

Each serving contains

  • Energy

    1720kj
    409kcal
    20%
  • Fat

    9g 13%
  • Saturates

    2g 11%
  • Sugars

    9g 10%
  • Salt

    2.8g 47%

of the reference intake
Carbohydrate 57.7g Protein 20.6g Fibre 3.4g

Method

  1. Put the stock in a large, lidded saucepan and bring to the boil. Add the ginger, garlic, halved chilli, 1 tbsp soy sauce and half the spring onions. Reduce to a gentle simmer over a medium heat, cover and leave to infuse.
  2. Meanwhile, heat a frying pan over a medium-high heat and add the squash with 3 tbsp water. Stir for 5-6 mins until defrosted and the water has evaporated. Stir in the sweetcorn and remaining 2 tbsp soy sauce. Stir-fry for 2-3 mins until the sweetcorn is hot and the soy sauce coats the veg. Remove from the heat. 
  3. Bring a pan of water to the boil and lower in the eggs. Simmer for 6 mins (or 8 mins for hard-set yolks). Add the noodles for the last 2 mins until tender; drain both. Rinse the eggs under the tap for 30 secs to cool, then remove the shells and halve. 
  4. Divide the noodles between 4 bowls and add the veg. Top each with 2 egg halves, then pour over the broth, removing the chilli. Top with the remaining spring onions, coriander leaves and the sliced chilli, if you like.

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