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Essential Baked Beans in Tomato Sauce420g
420gItem price
55pPrice per unit
£1.31/kgWho says you have to go out for ramen? Here’s how to make your own in 20 minutes.
Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Cook the edamame beans according to pack instructions. Bring a large saucepan of water to the boil, add the eggs and simmer for 61⁄2 minutes, then drain and put in a bowl of ice-cold water. Meanwhile, bring another pan of water to the boil, add the noodles and simmer for 5 minutes. Once cooked, rinse under cold water to cool completely, drain well, then toss with a dash of oil to stop them from sticking and set aside.
Rinse out the pan; return to a medium-high heat with 1⁄2 tbsp oil. Add the kimchi and fry for 2 minutes, then add the ramen broth and shiitake mushrooms. Bring to the boil, then simmer briskly for 4 minutes, adding the cooked edamame at the end. Meanwhile, peel and halve the eggs.
Divide the noodles between 2 large bowls and pour over the piping hot broth. Top with the halved eggs, salad onions and seaweed. Serve immediately.
Leftovers: Kimchi
A traditional Korean accompaniment of salted, fermented vegetables, kimchi has a punchy, piquant flavour that makes a great addition to fried rice, toasted cheese sandwiches, gratins and scrambled eggs.
Typical values per serving when made using specific products in recipe
Energy | 1,944kJ/ 463kcals |
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Fat | 15g |
Saturated Fat | 2.4g |
Carbohydrates | 52g |
Sugars | 6.7g |
Fibre | 8.9g |
Protein | 25g |
Salt | 4.8g |
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