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Souped-Up Ramen-Style Noodle Bowl
with Veggies and Hard Boiled Egg
It's as simple as boiling a kettle and assembling all your favourite ramen toppings in one bowl! Umami-packed and full of chewy ramen noodles, this is a lunch everyone will be jealous of!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
100 g
Ramen Noodles
(Contains Wheat May contain Wheat, Egg)
1 unit(s)
Hard Boiled Egg
(Contains Egg)
1 unit(s)
Green Onion
56 g
Carrot, julienned
2 tsp
Sriracha
(May contain Sesame, Crustaceans, Egg, Fish, Wheat, Milk, Sulphites, Gluten, Soy, Tree nuts, Mustard)
2 unit(s)
Chicken Broth Concentrate
1 tbsp
Soy Sauce
(Contains Soy, Sulphites May contain Egg, Fish, Milk, Mustard, Tree nuts, Sesame, Soy, Sulphites, Wheat)
28 g
Baby Spinach
1 tbsp
Chicken Salt
(May contain Sesame, Soy, Sulphites, Wheat, Crustaceans, Egg, Fish, Milk)
Nutrition Values
Utensils
Cooking Steps
Bring 4 cups water to a boil in a kettle or small pot over high heat. While water comes to a boil, halve egg. Thinly slice green onion.
Add noodles to a large bowl. Carefully pour 2 cups boiling water over noodles. Cover with plastic wrap or foil. Allow noodles to steep until tender, 2-3 min. Carefully drain noodles, then rinse under cold water. Return noodles to the large bowl.
Add spinach, stock concentrate, soy, carrots, half the chicken salt and half the green onions to the large bowl with noodles. Carefully pour remaining 2 cups boiling water over top. Set aside and allow veggies to steep until tender, 1-2 min.
Top noodles with eggs and remaining green onions. Drizzle sriracha over top, if desired.