Easy Vegetable Ramen with Leeks and Carrots
At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs. When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.
Ingredients:
1 tbsp Vegetable Oil
3 cloves Garlic crushed
Thumb sized piece Ginger grated
2 Leeks chopped
1.2 litres Vegetable Stock
3 tbsp Soy Sauce
1 tbsp Mirin
1 tbsp Sesame Oil
4 nests Ramen Noodles
3 Carrots, julienned or spiralised
4 Boiled Eggs cooked to your liking
2 Radishes thinly sliced
1 Lime to serve
Sesame Seeds to serve
Red Chile, sliced
Sriracha or your favourite chili sauce to serve
Instructions:
Heat the vegetable oil over a medium heat in a large soup pot. Add the garlic and ginger and fry for 5 minutes until soft. Add the leeks and fry for another 5 minutes.
Pour in the stock, soy sauce, mirin and sesame oil. Bring to a boil then drop in the nests of noodles and the carrot and stir through. Cook the noodles as long as it says on the packet, probably about 3-5 minutes.
Serve the soup topped with a boiled egg, some sliced radish, a sprinkling of sesame seeds and a slice of lime.
From thecookreport.co.uk