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Vegan Ramen

12:41 Asmie's Kitchen 0 Comments


 

Ingredients:

1 pack noodles

1 boiled egg (sliced)

1 big carrot (cut into big size)

 Few pieces of spring onion

5 pieces of green beans (don't cut it)

1 medium onion (cut into big size)

4 pieces of garlic (peeled)

1 jalapeno pepper (shambo)

1 small peeled carrot for garnish (cut into match sticks)

A handful of sliced spring onion for garnish

Chilli flakes for garnish

1 tbsp oyster sauce

1 tbsp soy sauce

Noodles seasonings

1 stock cube

1/2 tsp sugar

2 tbsp sesame oil

1 tsp crushed garlic

1 tsp ground ginger

1/2 tsp Asmie's Kitchen Homemade Jollof Rice Spice (optional)

1/2 tsp Asmie's Kitchen Malaysian curry Powder (optional)

2 tbsp olive oil (but feel fry to use the oil that you have)

Method

Pour 3 cups of water in a medium pot (I used measuring cup) add 1 tbsp oil. Cover and bring to the boil. Gently place the noodles without the seasonings in the pot. Cook till al dante. Strain the noodles in a strainer. Pour some cool water over the noodles and drizzle another 1 tbsp of oil. Toss the noodles in the strainer. It will prevent the noodles from sticking. Set aside.

   Heat the sesame oil in a medium pot. Add the crushed garlic and ginger and saute for 30 to 1 minute on low flame. Add the vegetables i.e carrot, onion, jalapeno pepper, spring onion, green peppers and stir fry for 3-5 minutes on medium flame. Pour 3 cups of water in the pot. Add the noodles seasonings, stock cube, sugar, soy sauce,and Malaysian Curry Powder, Jollof Rice Spice and stir. Allow to boil for some minutes and make sure the veggies are cooked. Then lastly, add the oyster sauce and stir. Cook for 2 more minutes. Remove from the fire. Strain the soup in a strainer to remove the vegetables. 

 Serving:

Add the cooked noodles in a bowl. Gently pour the soup in the noodles. Garnish with the boiled egg, carrots and chopped spring onions. Sprinkle some chilli flakes on top of the noodles. It's ready to serve. Serve warm and enjoy! © Asmie's Kitchen

All right reserved. No part of this recipe should be copied or transmitted in any form or by any means without the consent of the copyright owner© Asmie's Kitchen


 

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