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Garlic butter ramen

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Recipe may contain gluten, peanuts, tree nuts, milk and fish.

Take the plain old 2-minute or ramen noodles to the next level with some winter greens and our dreamy garlic butter. Swap the chicken stock for vegetable stock and you will have have a quick and easy vegetarian dinner (or lunch) everyone can get behind!

10 Ingredients


  • 4 ramen OR 2-minute noodle cakes

  • 200g unsalted butter, at room temperature

  • 6 garlic cloves, crushed

  • 1 tbsp finely chopped continental parsley leaves

  • 4 stalks kale, leaves shredded

  • 1 bunch broccolini, halved lengthways

  • 1 tbsp corn flour

  • 250ml (1 cup) salt-reduced chicken stock

  • 4 tbsp light or salt-reduced soy sauce

  • 4 eggs

5 Method Steps


  • Step 1

    Cook the noodles

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    (4 ramen OR 2-minute noodle cakes) following packet directions. Drain and set aside.


  • Step 2

    Combine the butter (200g unsalted butter, at room temperature), garlic (6 garlic cloves, crushed) and parsley (1 tbsp finely chopped continental parsley leaves) in a bowl.

  • Step 3

    Heat a large frying pan over high heat. Add just over half the garlic butter. When melted add the kale (4 stalks kale, leaves shredded) and broccolini (1 bunch broccolini, halved lengthways). Cook, stirring occasionally, for 2-3 minutes.

  • Step 4

    Combine the corn flour (1 tbsp corn flour) and ¼ cup of stock (250ml (1 cup) salt-reduced chicken stock) in a bowl. Add remaining stock and soy sauce (4 tbsp light or salt-reduced soy sauce). Pour over vegies and bring to the boil, stirring, until thickened. Add noodles, tossing to coat.

  • Step 5

    Divide noodles between serving bowls. Return pan to the heat and pan-fry the eggs (4 eggs) for 2-3 minutes or until the whites are just set and the yolks are runny. Place an egg on top of each bowl of noodles and finish with a dollop of remaining garlic butter and a sprinkle of sesame seeds.
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