), Gently add the eggs to a large pot of boiled water over a high heat, Once boiling, boil for exactly 7 min, for perfect, mid-boiled eggs, Meanwhile, fill a bowl of cold water with ice (Gousto's ice packs are perfect), Once the eggs are done, drain and add them to your ice water and set them aside until step 7, save the pot for later, While the eggs are cooling, peel (scrape the skin off with a teaspoon) and finely chop (or grate) the ginger, Peel and finely chop (or grate) the garlic, Trim, then finely slice the spring onions, Top, tail and peel the carrot[s], then continue to peel lengths until you end up with a pile of carrot 'ribbons', Once the pork belly is cooked, transfer to a chopping board and leave to rest for 5-10 min, Return the reserved pot to a medium heat with 1 tbsp [2 tbsp] vegetable oil, Once hot, add the garlic and ginger and cook for 1 min, Add the miso paste, soy sauce, chilli flakes (can't handle the heat? The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values. Break up into bite size pieces into a microwavable cup with a lid. Ingredients: 100gm butternut squash, peeled and diced. Cooking on the Trail: Turn instant ramen noodles into something else entirely with this adorable burger slider recipe. Pour the coconut lemongrass broth and tamari into the pot, and stir to combine. Drizzle with chilli oil and togarashi. Stir in the lime juice. Combine the five-spice, 1 tsp [2 tsp] salt and 1 tbsp [2 tbsp] vegetable oil in a small bowl. Mix pesto sauce with cooked ramen noodles. Instead, to make things simple, we can use bicarbonate soda instead to replicate the colour and texture of ramen noodles. And there is no better way to do it than to make them from scratch on a leisurely afternoon for lunch or a laid-back dinner idea. Using quick-cooking, packaged ramen noodles (minus the seasoning packet) as a base, simply bulk them up with frozen shrimp, veggies, and a quick and flavorful homemade sauce to create a weeknight-friendly dinner. Pour the steaming hot soup over the noodles, garnish with spring onion. 1-2 bird eye chilli. Heat a large, wide-based pan (preferably non-stick) over a medium heat. Percentages are based on an adult's daily intake. Sprinkle with seasoning packet from ramen. Do you want chips but you have none in the house? *Gousto’s nutritional information only applies to ingredients supplied by Gousto. Recipe: Butternut Squash Ramen Chef Prashanth P, The Fatty Bao Butternut Squash Ramen at The Fatty Bao. Allow this pot to bubble for five to seven minutes. Lower the heat, add coconut milk, light soy sauce, bird’s eye chilli and simmer for three to four minutes. Lower the heat to a simmer and cook, uncovered, until broccoli is tender, about four minutes. Take any flavor of top ramen. Learn to make a steaming bowl of Japanese comfort food at home, with crispy roasted pork belly, a slightly runny boiled egg and noodles in a homemade miso and ginger broth.