Amen Ramen – Some like it hot!

OK, so we entertain a lot and we do not have time or inclination to get into canapés, starters, main, etc etc. Truly nobody does and although everything has its time cooking for me should not be a stress rather a pleasure and so I am always after how to get the biggest culinary bang for my buck. I love this dish as although it looks daunting it honestly is not it just requires a few ingredients you may need to plan for however in my Clapham larder are always a plenty, for research purposes only, cough cough!

The Ramen will please everyone this dish has no enemies, is adaptable and versatile and to be perfectly honest with you was inspired by a conversation with a friend that inspired, last nights dinner, thank you to my home chef partner Val, that reminded me how brilliant this dish is. Simple, fresh, and full of goodness, ok so pay attention, because this is truly so simple but looks quite a mountain.

4 carrots (organic) ⠀⠀⠀
1/2 cauliflower⠀⠀⠀
3 tbsp oil ⠀⠀
1 tsp salt⠀⠀⠀
1/2 tsp paprika⠀⠀⠀
1/4 tsp pepper⠀⠀⠀
1/2 large yellow onion, diced small⠀⠀⠀
2 cloves garlic, minced⠀⠀⠀
2 inch piece ginger, minced⠀⠀⠀
1 1/2 tbsp red curry paste⠀⠀⠀
4 cups filtered water⠀⠀⠀
2 cans coconut milk⠀⠀⠀
1 1/2 tbsp soy sauce⠀⠀⠀
2 tsp bouillon paste (powder will also do)⠀⠀
1 1/2 tbsp hot sauce of choice⠀⠀⠀
1 small bunch broccolini, chopped and a handful of green beans⠀⠀⠀
2 heads bok choy
(2 ounce) noodles⠀⠀⠀


Serve with Lemon or Lime wedge & coriander and controversial we have ours with a perfectly poached egg on top, what too much? Then also add some crispy onion on top!⠀

1.Preheat oven chop carrots in sticks and cut cauliflower into florets. drizzle with oil, then season salt, pepper & paprika. Bake in preheated oven for 30 minutes.⠀⠀⠀
2.In a large pot heat oil your minced garlic & ginger and the finely chopped onions a pinch of salt, then heat and mix for 3min.⠀
3. Add curry paste, water, turmeric, soy sauce and both cans of coconut milk, bring to boil and mix all ingredients well.
4. Reduce now to a simmer then add the bouillon paste, and hot sauce, you choose this as you know your desired tolerance levels.
5. Chop bok choy and broccolini and beans and add to the simmering curry pot and cook for 5-6 minutes or until vegetables are tender. Turn off heat and taste, adjust seasonings & spice if needed.⠀⠀⠀
6.About 5 minutes before serving cook your ramen noodles according to the directions on package. When ready to serve, divide noodles between serving bowls, top with hot curry, baked carrots, cauliflower & finish it off with coriander & lime/lemon and your optional poached egg.

Chinese spoon & Chopsticks to ensure less cutlery to polish at the end. Enjoy!