Cupboard Ramen

Step 1/5

• 2 Eggs

• pot

Half full a medium sized pot with water. Salt, and bring to the boil. Boil eggs for approximately 7 minutes. Meanwhile, grate the ginger, mince the garlic and slice the red cabbage, scallions and chilli.

Step 2/5

• 90 g ramen noodles

Take eggs out once done and rinse under cold water. Add ramen noodles to the pot and cook as per packet instructions.

Step 3/5

• ½ tsp sesame oil

• tongs

Once noodles are done, take out of pot (keeping the water in the pot) and place noodles in serving bowls. Drizzle with seasame oil to prevent sticking.

Step 4/5

• 1 tsp Powdered chicken stock
• 2 cloves garlic
• 2 g ginger (grated)
• 1 tbsp soy sauce
• ½ tsp chili flakes
• ½ tsp lemon juice
• 40 g red cabbage

Put into boiling water the stock, soy sauce, ginger, minced garlic and crushed chilies. Turn the heat down and allow to simmer for about 5 minutes. Add the red cabbage or other asian vegetables of choice and the lemon juice and cook for approximately 2 minutes.

Step 5/5

• ½ avocado
• 2 scallions (for serving)
• 1 chili (for serving)

Peel the eggs and slice in half. Slice the avocado. Pour the soup over the noodles. Share the avocado, scallions and chilli between the bowls and place one egg in each bowl. Serve and enjoy!

Enjoy your meal!