Cookbook
Spicy Mushroom Ramen with Fresh Egg Noodles, Bamboo Shoots and Jammy Egg

Spicy Mushroom Ramen with Fresh Egg Noodles, Bamboo Shoots and Jammy Egg

  • 25 min
  • 490 calories

Ramen is a firm favourite around You Plate It and this veggie version is sure to fit the bill. Combining mushrooms, bamboo shoots, corn and spring onion and topped with a delicious soft boiled egg it will please the family the whole way through.

Number of servings

Ingredients

  • 300g Pack Fresh Egg Noodles 300g Pack Fresh Egg Noodles
  • 2 1⁄2 Tbsp Crushed Ginger & Vege Stock 2 12 Tbsp Crushed Ginger & Vege Stock
  • 1 Tbsp Doubanjiang Paste (spicy) 1 Tbsp Doubanjiang Paste (spicy)
  • 1⁄3 Bunch Choy Sum 13 Bunch Choy Sum
  • 200g Mushrooms 200g Mushrooms
  • 80g Sweetcorn Kernels 80g Sweetcorn Kernels
  • 50g Bamboo Shoots 50g Bamboo Shoots
  • 1 Spring Onion 1 Spring Onion
  • 2 Free Range Eggs 2 Free Range Eggs

Perth's local meal kit putting fresh first

Fresh and local ingredients sourced from WA farms and local Perth suppliers.

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Step-by-step instructions

First Things First

Our vegetables and fruit come as fresh as can be, so please give them a quick wash before you get started.

As well as your basic cooking tools, you will need...

Pots

Step 1

1 Prepare Ingredients

Slice mushrooms. Cut choy sum into bite sized pieces. Slice spring onion.

Step 2

2 Boil Eggs

Bring a small pot of water to boil. Once boiling, add the eggs and set a timer for 7 minutes. Once the timer goes off, drain the eggs and place into a bowl of iced or cold water.

Tip! Soft boiled eggs wait for no one, use a timer and fish them out staright away! For a firmer yolk cook for 8-9 minutes.

Step 3

3 Make Ramen

Combine doubanjiang paste and crushed ginger & vege stock and 4 cups of water in a pot and bring to the boil. Simmer for 5 minutes, taste and adjust seasoning if needed with a little extra salt. Add the fresh egg noodles and cook for 3-4 minutes until tender to the bite. Add the choy sum for the last minute of cooking to just wilt it.

Tip! If you're not a fan of spice you can start with half the paste.

Step 4

4 Fry Mushrooms

While making the broth and cooking the noodles; heat a pan over medium high heat and add a good drizzle of oil. Fry the mushrooms for 3-4 minutes allowing them to soften and pick up some colour.

Step 5

5 You Plate It

Taste the ramen and season as needed. Peel the eggs, cut in half. Divide noodles and broth between serving bowls and top with mushrooms, bamboo shoots, sweetcorn kernels, spring onion and the soft boiled eggs.

Tip! Try not to leave the noodles in the broth for too long. They will absorb the broth and lose their lovely texture.

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