METHOD

Heat the oils on high in a wok or deep pan. Saute mushrooms and chopped spring onions for a couple of minutes.

Meanwhile, boil water in a large pot. Add ramen noodles to the boiling water and cook following packet instructions.

Lower the heat and add stock to the mushroom and spring onion mix, stir while adding soy sauce and honey.

Bring to a simmer and taste as you go, adding extra soy or honey to your preference.

Stir through chopped bok choy (or any garden veges) and simmer for 2 minutes until lightly cooked.

Drain noodles and add into individual bowls then portion the broth over the noodles.

Place your egg on top and garnish with chopped coriander and sesame seeds.

HONEY SOY RAMEN

INGREDIENTS

1 BUNCH OF BOK CHOY

OYSTER MUSHROOMS

3 SPRING ONIONS

PEANUT OIL

SESAME OIL

1L VEGETABLE OR CHICKEN STOCK

1/4 CUP OF HONEY

2 TBSP SOY SAUCE

RAMEN NOODLES

BOILED EGG, SLICED

METHOD

Cook pasta in a large saucepan of boiling salted water, following packet instructions, until tender. Drain.

Meanwhile, heat olive oil in a large frying pan over medium heat. Cook the mushrooms and garlic, stirring for 3 minutes or until tender.

Reduce heat to medium-low. Add cream, rosemary, and sprinkle across vegetable stock powder while stirring.

Season with pepper and add a little cream or stock powder if needed to taste.

Add pasta to the pan and toss until heated through.

Sprinkle with toasted pine nuts and serve.

CREAMY MUSHROOM PASTA

INGREDIENTS

FETTUCCINE

OLIVE OIL

OYSTER MUSHROOMS TORN OR SLICED

2 CLOVES OF GARLIC, DICED

1SPRIG OF ROSEMARY

150ml OF LIGHT THICKENED CREAM

2 TSP VEGETABLE STOCK POWDER

TOASTED PINE NUTS