Christmas Ramen

Put the left over Christmas ham to good use in this mazemen noodle dish!

INGREDIENTS

• 200g left over ham, sliced

• 160g dried ramen or soba noodles

• 1 tomato, cut into quarters

• 2 eggs

• handful of mung bean sprouts

• 1 spring onion, finely sliced

• 2 Tbsp soy sauce

• 3 tsp sesame oil

• 1/2 tsp dash/chicken/ramen stock powder

METHOD

1. Pre-heat the oven to 180 deg on fan bake. In an oven tray, place the tomatoes and season with salt and pepper and 1 tsp of sesame oil. Cook for 20mins, or until tomatoes become soft and slightly charred around the edges.

2. Place a pot with 2-3L water over high heat and bring to the boil.

3. Place the eggs in the boiling water for 8mins (for room temp eggs cook for 6-7 mins instead).

4. With 2mins to go add the bean sprouts and cook for the remaining time. Once time is up, transfer the eggs and the bean spouts to a bowl filled with cold/icy water. De-shell the eggs and rinse the beans sprouts of any remaining liquid.

5. Place a pan over medium-high heat and sear the ham for 2-3mins on both sides.

6. Prepare two bowls by splitting the soy sauce, stock powder, and remaining sesame oil. Stir to combine. Then add the white parts of the spring onion.

7. In the same pot you cooked the eggs, bring the water back to a boil, and then add the noodles, cooking as per packet instructions.

8. Transfer the noodles to the serving bowls, stirring immediately to combine with the sauce.

9. To serve, layer over the ham, tomato, bean sprouts, egg and green part of the spring onion.

Don’t forget to slurp. Itadakimasu!

Serves 2

Nutritional Information: per serving

Calories: 564kcal

Protein: 38g

Fat: 18g

Carbohydrate: 63g

If you liked this recipe, be sure to check out our new recipe book (Protein Know How) HERE