Ramen

Category: Quick and healthy lunch

Serving: for 4

Ingredients

• 1 pack of Veg’chop

• 4 packs noodles

• 1 pack of Tender Stem Broccoli

• 1 pack Sugar Snap Peas

• 100g shelled Edamame Beans

• Pickled Ginger to taste

• 3 veggie stock cubes

• Soy Sauce

Instructions

1. Cut all veggies to the size you like.

2. Cut The Veg’chop into discs about 1/2 cm thick.

3. Heat a large frying pan.

4. Add a little oil to the pan and fry the Veg’chop.

5. Meanwhile cook the noodles as instructed on the packet.

6. Add the tender stem broccoli to the frying pan, flip the Veg’chop.

7. Drain all water from the noodles, keeping just enough for the soup broth, add the stock cubes and a dash of soy sauce.

8. Pour noodles and broth into 4 deep bowls.

9. Place tender stem on top, along with the raw slices of sugar snaps, edamame beans, pieces of Veg’chop, a little mound of pickled ginger and sprinkle with sesame seeds.