Marinated Vegetable Ramen
- RECIPE MAKES: 2 servings
- PREP TIME: 15 minutes
- COOK TIME: 20 minutes
Place all the prepared vegetables in a large bowl and evenly coat with a mix of the two oils, set aside.
Heat a griddle pan until it is smoking, cook the aubergine, sweet potato, mushrooms and courgettes, for 2-3 minutes on each side until tender.
Cook the baby sweetcorn and spring onions for 1-2 minutes.
Transfer all the grilled vegetables back to the bowl and drizzle with the soy sauce, garlic and red chilli.
Cover the grilled vegetables and leave to marinate for 15 minutes in a warm place.
Whilst the grilled vegetables are marinating, cook the Mevalia Spaghetti for 13 minutes in salted boiling water, stirring every 2-3 minutes.
Once the Mevalia Spaghetti is cooked, drain well, split between two bowls and arrange the marinated vegetables on top. Finish by pouring over the hot vegetable stock.
Recipe tips; if the vegetables are a little hard you can cook the marinated vegetables in the stock for a few minutes until tender, to finish ladle the vegetables and stock on top of the spaghetti when serving.
- 1 tsp Sesame oil
- 1 tbsp Vegetable oil
- 1 Small aubergine, trimmed and sliced
- 1 Small sweet potato, peeled and sliced
- 4 Mushrooms, halved
- 1 Courgette, sliced
- 4 Baby sweetcorn, halved lengthways
- 4 Spring onions, trimmed into 3 cm slices
- 2 tsp Light soy sauce
- 1 tsp Garlic, chopped
- 1 Red chilli, deseeded, chopped
- 200 g Mevalia Spaghetti
- 350 ml Hot vegetable stock
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