recipes

RAMEN BOWL WITH A SPICY FRIED EGG

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RAMEN BOWL WITH A SPICY FRIED EGG

his comforting broth with veggies, noodles and a perfectly fried egg in a spicy oil, is so delicious! The miso paste and soy sauce add a wonderful umami flavour to the meal. Serves 4-6

INGREDIENTS

  • 5 ml (1 tbsp) Westfalia Garlic Flavoured Avocado Oil
  • 1 large onion, cut into wedges
  • 150 g portabellini or brown mushrooms, thickly sliced or baby portabellini mushrooms, whole or halved
  • 2 carrots, cut into short sticks
  • 1 litre (4 cups) water
  • 500 ml (2 cups) chicken or vegetable stock
  • 45 ml (3 tbsp) miso paste or to taste (see tips) or more soy sauce to taste
  • 6 thick slices fresh ginger
  • 1 green or red chilli, whole
  • 100-150 g uncooked ramen or egg noodles
  • 100 g baby corn, whole
  • 1-2 bok choi, halved (optional) or 2-3 handfuls baby spinach
  • finely grated rind and juice of 2 limes
  • pepper, to taste
  • 10 ml (2 tsp) soy sauce
  • 4-6 eggs, fried in your favourite chilli oil (use the Chilli and spiced infused oil (https://www.westfaliafruit.com/chilli-spice-infused-oil/)
  • handful fresh coriander leaves
  • 1 spring onion, cut into thin diagonal slices

METHOD

  1. Heat the garlic-flavoured avocado oil in a large frying pan or wok over a medium temperature. Add onion and sauté for a few minutes until almost soft. Add mushrooms and fry until they just start to soften, stir in carrots and sauté until lightly caramelised.
  2. Reduce the heat and add water, stock, miso, ginger and chilli. Stir until the miso has mixed in and bring to a gentle simmer.
  3. Add the noodles and simmer for 2-3 minutes – check the packaging instructions to see how long the noodles need to cook.
  4. Stir in the corn, bok choi or spinach and simmer until just tender. If the noodles need more than 5-7 minutes, only add the veggies in the last 5 minutes of the cooking time.
  5. Season with lime rind and juice, pepper and soy sauce.
  6. Spoon warm broth with noodles and veggies into bowls and top with fried eggs and a drizzle of extra chilli oil. Garnish with fresh coriander and spring onion.

TIPS

  1. If preferred, add chicken fillets cut into thin slices when you add the noodles and simmer until cooked.
  2. Miso paste is a well-known Japanese seasoning made from fermented soya beans. It’s available at speciality stores and can be used as a general seasoning in a wide variety of recipes. Miso is quite salty, so only a small amount is needed. It is very nutritious and good for gut health.
  3. Fresh avocado slices will be delicious in this recipe.

PILAF WITH CHORIZO & PRAWNS

PILAF WITH CHORIZO & PRAWNS

The Spanish flavours in this dish complement one another beautifully. Chorizo and prawns are a well-known combination with tomatoes and paprika. The chorizo or prawns can be substituted for chicken breast fillets if preferred.

INGREDIENTS

  • 30 ml (2 tbsp) Westfalia Lemon Flavoured Avocado Oil
  • 200-300 g chorizo sausage, sliced
  • 300-350 g prawns, cleaned and deveined
  • 30 ml (2 tbsp) Westfalia Garlic Flavoured Avocado Oil
  • 2-3 leeks, thinly sliced
  • 1 red pepper, seeded and cubed
  • 1 yellow pepper, seeded and cubed
  • 250 ml (1 cup) uncooked brown basmati rice
  • 500 ml (2 cups) Rooibos tea, chicken stock or white wine
  • 1 x 410 g tin chopped tomatoes
  • 1 bay leaf
  • 5 ml (1 tsp) smoked paprika, or 10 ml (2 tsp) ordinary paprika
  • 1 large lemon, cut into wedges (optional)
  • lemon juice, salt and pepper, to taste
  • 45 ml (3 tbsp) chopped fresh Italian parsley
  • 1x 200 g tub Westfalia Plain or Spicy Guacamole

METHOD

  1. Heat a thin layer of the lemon-flavoured avocado oil in a wide, deep pan or wok over medium heat. Fry chorizo until aromatic. Spoon out.
  2. Heat more of the lemon-flavoured avocado oil, if necessary, in the same pan and fry prawns until cooked. They will turn bright pink when cooked. Spoon out.
  3. Add garlic-flavoured avocado oil to the pan and sauté the leeks for a few minutes. Add in the peppers and sauté until almost soft.
  4. Stir in the rice and sauté for a few more minutes. Add in the tea, stock or wine, tomatoes, bay leaf and paprika and stir to mix through. Reduce the heat.
  5. Cover with a lid and simmer for 25 minutes or until the rice is almost cooked. Stir cooked chorizo and prawns back into the rice and cook for another 5-8 minutes or until the rice is tender and everything else is heated through.
  6. Meanwhile, heat a thin layer of the remaining lemon-flavoured avocado oil in a small pan. Fry lemon wedges until golden brown and charred.
  7. Season pilaf to taste with lemon juice, salt and pepper, and stir in the parsley. Serve with the lemon wedges and dollops of Westfalia’s creamy guacamole.

TIPS

  1. For a spicier version, add 2,5 ml (½ tsp) cayenne pepper with the paprika.