It’s December, and the food world has gone crazy for roasted root vegetables and peppermint desserts and mulled drinks and all things Christmasy. I am not immune to this- but as well as being happy and festive, December can be a time for being freezing cold and getting ill- and roasted candy cane parsnips aren’t gonna do anything for that.
So if you need warming up, here’s a recipe for you. 8 ingredients and 10 minutes are all you need. I’m not going for authentic Japanese ramen here, I’m going for a quick and easy hit of carbs, protein, vitamin c and spice- so you poor sickly folk can get back in the festive spirit as quick as you can.
I call it spicy because the chili and black pepper give it a kick, but it’s pretty mild. If you want it properly spicy, add the seeds from the chili and maybe a little chili oil into the broth.
spicy spinach ramen bowl
Ingredients
- 1 portion of egg noodles
- 1 1/2 cups or 355ml of your favourite stock (I use vegetarian chicken flavoured boullion- use whatever you like)
- 1/2 to 1 Tblsp soy sauce (depending on how salty your stock is and how salty you like things- with a very concentrated stock, you won't want a full tablespoon)
- 1/4 tsp toasted sesame oil
- 1/2 chili, sliced (double if you want it proper spicy)
- Handful of frozen spinach (don't hesitate to use fresh, of course)
- 1 egg
- Ground black pepper
Instructions
- First, chop your chili into little strips and fry them for a few minutes over high heat until they start to crisp up a little.
- Simmer the noodles in the stock until cooked (skinny noodles only need around 3 minutes, thicker ones about 8). When they are almost finished, throw the frozen spinach in. You will need to turn the heat back up because the stock will cool right down at this point, so bring it back up to a simmer as quick as you can, and leave it until the spinach has thawed and separated Stir it though, add the soy sauce and sesame oil, grind in some black pepper, and its done.
- Meanwhile poach your egg (personally I like to use silicone poach pods for this- egg poaching is just a little bit too exact for me and the pods are great because they don't require any oil) You could also fry the egg.
- To serve, pour the noodles in a bowl and top with the egg and chili.
Nutrition Information:
Serving Size: One portionAmount Per Serving:Calories: 0 Total Fat: 0g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 0mg Sodium: 0mg Carbohydrates: 0g Fiber: 0g Sugar: 0g Protein: 0g
looks yummy! I need to get some of those poached egg pods you always talk about!
Does it have to be egg noodles? Can I use spelt noodles?
Of course- any noodles you like!
This is great! I first made it on a cold Christmas Eve (well, cold by Florida standards) and it was easy, tasty, and a nice contrast to the ‘traditional’ Christmas food. Although, having said that, it has now become a traditional Christmas Eve food in my house!
This is a great recipe! Lately I’ve been adding a soft boiled egg into our ramen dishes, and then soaking the peeled egg in a mix of soy sauce, mirin, and sesame oil, just for that tinted color and extra seasoning (also because we don’t have an egg poacher anymore)
Thanks Lex! That sounds like a great idea for the egg, I am going to try that 🙂