Ramen noodles with egg, broccoli and chilli oil
Easy instant noodles are given a makeover with added protein and fresh veg – a simple but effective supper on a budget.
Ingredients
- 1 free-range egg, room temperature
- 1 pack instant ramen noodles
- 50²µ/1¾´Ç³ú broccoli, cut into small florets
- 1 tsp soy sauce
- 1 tsp honey
- 1 tbsp crispy onions
For the chilli oil
- ½ tbsp mild chilli powder
- ½ tbsp dried red chilli flakes
- 5g sesame seeds
- 2 tbsp flavourless oil, such as vegetable or sunflower oil
- ½ tbsp rice wine vinegar
Method
Bring a saucepan of water to a gentle boil over a medium heat, then carefully lower the egg into the water using a spoon. Cook for 6 minutes. Run the cooked egg under cold water and peel once cool enough to handle.
In the meantime, cook the noodles according to packet instructions. Place the broccoli florets in the water with the noodles for the last 3 minutes of cooking time – they should become tender but still have crunch. Remove the broccoli from the pan, place in a bowl and toss together with the soy sauce and honey. Add the flavouring to the ramen noodles and stir through.
To make the oil, combine the chilli powder, flakes and sesame seeds in a small heatproof bowl. Heat the oil in a small saucepan until very hot (but not smoking) before carefully pouring over the spices. Mix together to allow the spices to cook before adding the vinegar and stirring well.
Pour the noodles along with their stock into a large bowl (or drain if you want a less soupy consistency) before topping with the egg and broccoli. Sprinkle over the crispy onions and finish with a generous drizzle of the chilli oil.