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Sweetcorn, squash and spring onion ramen recipe

11 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
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

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.
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.
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.
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.

See more Vegetarian recipes