Mushroom & Harissa Ramen
Prep: 5 minutes
Cook: 15 minutes
Cook: 15 minutes
Easy
Serves 1-2
The perfect mid-week meal that is quick to make and elevated with our Harissa Mayonnaise. Use fresh vegetables from your fridge that needs finishing, and spoon in some extra Rose Harissa if you need more spice.
Ingredients
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100g mixed wild mushrooms
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2tbsp Early Harvest Extra Virgin Olive Oil
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A pinch of salt and pepper
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1 Pak Choi, halved
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1 free-range egg
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1 portion Ramen Noodles
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2tbsp Harissa Mayonnaise
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2 Spring onions, finely sliced
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1 Red Chilli, finely sliced
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A few sprigs of coriander, chopped
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1 tbsp Toasted sesame seeds
Method
- Step 0: Set your oven to 200C. Tip the mushrooms onto a tray then drizzle with oil and season with salt and pepper. Cook in the oven for 15 minutes until browned and crispy.
- Step 1: Fill a medium saucepan with salted water and set to boil. Blanch the pak choi for 2 minutes then remove and set aside to steam dry, no need to shock in cold water. Use the same water to cook the egg, 7.5 minutes for soft and fudgy is ideal. When the egg is cooked plunge into cold water to stop the cooking process, then peel when cool enough to handle.
- Step 2: Meanwhile, cook the ramen according to packet instructions. When the ramen is cooked remove from the heat and stir though 2 tbp of harissa mayo, then get ready to plate.
- Step 3: Tip the ramen into a large bowl then top with the roasted mushrooms. Slice the egg in half and lay into the noodles, place the pak choi alongside the egg. Scatter over the spring onion, chilli, coriander and sesame seeds then serve.
