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Yes midnight is a perfectly reasonable time to eat your Sunday dinner. Perfectly reasonable if you’re ill, have been lying down for the best part of two days, and your loved one comes home late with the ingredients. Not late in a “i’ve been waiting by the door, crying of hunger” way, just in the reasonable “a mans got to do what a mans got to do” way. And few things are more rewarding than being really hungry then preparing and eating really good Ramen.

This is a very simple, chop, throw in a pot, wait a few minutes, eat kind of supper. Full and i mean full, of fresh, clean, interesting flavours. It’s also extremely nutritious in that the vegetables are barely cooked and you will be drinking/ slurping (hey! its traditional) the juices down.

this is a really bad photo, but hey! it was midnight...

this is a really bad photo, but hey! it was midnight…

Makes 2 very large bowls, Vegan, Gluten- free (if you opt for say, Soba noodles)

  • 500ml Water
  • 3 cloves of Garlic, minced
  • 1 large thumb of Ginger, minced
  • 1 Red Chilli, finely chopped
  • 1/2 a Red Onion, thinly sliced (or 4 Spring Onions)
  • 1 stalk of Lemongrass,
  • 1/2 bunch fresh Coriander
  • juice and zest of 1/2 a Lemon and 1/2 a Lime
  • 2 tablespoons of Sesame Seeds
  • 2 tablespoons of Sesame Oil
  • 2 tablespoons of Soy Sauce
  • 1 tablespoon of Vegan Bouillon
  • 2 Carrots, julienned
  • handful of Red Cabbage, thinly sliced
  • 2 Mushrooms, sliced
  • handful of Sugar Snap Peas, sliced
  • 100g Noodles (your choice)
  1. Chop the bottom half of your Lemongrass very finely, bash the top half
  2. Heat the sesame oil in a large pan, add the pinion, chilli, mushrooms and ginger and cook for 4 minutes
  3. Add the garlic and lemongrass, cook for 2 minutes
  4. Throw everything else in the pan, bring the water to boil and cook for as long as your noodles dictate
  5. Serve with more sesame seeds, peas and coriander on top
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