Empty the Fridge Ramen Noodles

Mon, 22 March 2021

Empty the Fridge Ramen Noodles

(Serves 4)

Ingredients:
• 200g noodles, leftover rice or potatoes
• oil
• 1 onion, diced
• 4 cloves garlic, minced
• 1 inch piece fresh ginger, grated
• 1 fresh red chilli or 1 tsp dried chilli flakes
• 4 chicken breasts, cut into bite sized pieces or any leftover meat or fish
• 1 tbsp nut butter
• 1 tbsp soy sauce
• juice of 2 limes or 1/2 lemon
• 1 x 400g tin coconut milk
• 300ml vegetable stock
• 2 carrots, coarsely grated
• 250g spinach or kale

Method:
1. Cook your noodles as per packet or bring a saucepan of water to the boil. Add your noodles and cook until tender. Once cooked, drain and refresh under cold water. Leave to the side until serving.
2. Heat one teaspoon of oil in a large saucepan or wok.
3. Add the onions, garlic, ginger and fresh chilli if using and cook until soft through.
4. Stir in the chicken pieces and brown on all sides.
5. Whisk the chilli flakes, nut butter, soy sauce and lemon juice together until well combined. Add this mix with the coconut milk and stock.
6. Increase the heat and bring the pan to the boil. Once boiling, reduce to a simmer and cook for a further 5 minutes.
7. Stir through the carrot and spinach before serving until the spinach wilts.
8. Divide the noodles amongst bowls and serve the ramen on top.
9. If using leftover rice, potatoes meat or fish, add them in with the carrot and spinach.