500ml chicken or veg stock
2 nests of dried ramen noodles
1 tbsp vegetable oil
1 tsp grated garlic
300g sausage meat
1 tbsp gochujang
2 tbsp wagamama firecracker sauce
50g coriander
200g kimchi
2 boiled eggs
2 thinly sliced spring onions
shichimi
a warming + satisfying bowl that’s quick and easy to make but packs a lot of punch in terms of flavour. make it veggie by switching the sausage out for tofu, and adjust the spice levels to your taste by adding more or less of our firecracker sauce
500ml chicken or veg stock
2 nests of dried ramen noodles
1 tbsp vegetable oil
1 tsp grated garlic
300g sausage meat
1 tbsp gochujang
2 tbsp wagamama firecracker sauce
50g coriander
200g kimchi
2 boiled eggs
2 thinly sliced spring onions
shichimi
heat oil in a large wok or frying pan over a medium heat, then add your sausage meat and stir fry until brown before adding in the garlic and cooking until aromatic
stir in gochujang paste and firecracker sauce and stir until mixed through
while your sausage meat is cooking, prepare the chicken stock in a pan and cook the noodles according to the packet instructions
once everything is cooked through, divide the noodles + the broth between two bowls
top with coriander, kimchi and your sausage mix
garnish with the thinly sliced spring onions and your halved boiled eggs, and sprinkle with shichimi