Corn and mung ramen
“A five-minute meal, if you have some ready-made chicken stock, or whip up a miso shiitake mushroom broth”
- 2 packets ramen noodles
- 5 cups chicken stock, vegetable or shiitake miso broth
- 1 tbsp ghee or butter
- 1 tsp garlic minced
- 1 tsp ginger finely minced
- 1 cup corn kernels
- 1 cup mung bean sprouts
- 2 tsp sea salt
- 3 tsp flat parsley leaves
- 5 tsp toasted sesame seeds
Bean sprouts are actually born in the dark. Beans are fed fresh water, then left to germinate for several days, with regular washing and watering, until plump and mature. Store-bought sprouts ought be stored in water, which is changed daily. They'll last up to three days. Cook while fresh and make sure to add at the end of a stir-fry, cooking for only 30 seconds.
Method
Bring a pot of water to the boil, then drop in the ramen noodles and boil for 5 minutes.
Drain and set aside.· Bring the stock to a slow simmer and throw in the cooked noodles and salt while simmering on low.·
In a wok, melt the ghee and saute the garlic and ginger till it sizzles.
Throw in the corn and toss for 3 minutes, add the mung sprouts, mix together, add the parsley and sesame seeds and turn off.
Quickly ladle the noodles and broth into bowls and top with the corn and sprouts. Slurp away.
Serves 5