Vegan chicken ramen

• ramen noodles↗2 nests
• vegetable stock pot1

  or cube

• sesame oil↗1 tbsp tbsp
• What the Cluck Chicken Style Chunks160g pack g

  160g pack

• ginger↗2 tbsp shredded tbsp

  shredded, or frozen grated ginger

• sweetcorn↗2 tbsp frozen tbsp

  frozen, edamame or peas

• spring greens↗handful

  or a couple of cabbage leaves, shredded

• carrot↗½-1

  shredded

• soy sauce↗chilli oil or

  chilli oil or to serve (optional)

Step-by-step instructions

1. 1

   Cook the noodles following pack instructions, drain well and set aside. Mix the vegetable stock pot in a pan with 300ml water and bring to a simmer. Keep warm on a low heat.

2. 2

   Heat ½ tbsp sesame oil in a frying pan, then fry the What the Cluck Chicken Style Chunks until browned. Set aside on a plate.

3. 3

   Heat the remaining oil in the pan and fry the ginger and sweetcorn until they begin to colour. Put the greens in the stock to warm through, adding the shredded carrot if you prefer it more tender. Bring the stock back to a simmer.

4. 4

   Divide the noodles between two bowls, arrange the vegetables and What the Cluck Chicken Style Chunks on top, then pour over the stock. Drizzle over the chilli oil or soy sauce, if you like.