Ingredients
½ tbsp Cooking Oil
250 g Chestnut Mushrooms
750 ml Chicken Stock
100 g Baby Spinach
3 Packets of Ramen Noodles (discard seasoning)
400 ml Coconut Milk
Garnishes
2 Finely Sliced Spring Onions
1 tbsp Sriracha
Method
1
Wash and slice the mushrooms. Add them to a small saucepan with the cooking oil and sauté over medium heat until the mushrooms are soft, dark, and almost all of the moisture in the bottom of the pan has evaporated.
2
Add the chicken stock, turn the heat up to medium-high, and bring up to a boil. Once boiling, add the ramen noodles (without the seasoning packet). Cook the noodles for about 5 minutes, or until tender.
3
Turn the heat off, add the baby spinach, and stir until the baby spinach is wilted (about 1 minute). Pour the coconut milk into the pot and stir to combine.
4
Add garnishes like spring onions or sriracha, or leave it as it is. Enjoy!
Ingredients
Ingredients
½ tbsp Cooking Oil
250 g Chestnut Mushrooms
750 ml Chicken Stock
100 g Baby Spinach
3 Packets of Ramen Noodles (discard seasoning)
400 ml Coconut Milk
Garnishes
2 Finely Sliced Spring Onions
1 tbsp Sriracha
