Chili Sesame Ramen

Ingredients for 4 servings:

• 250 g mushrooms, brown
• ½ jar bamboo slices
• 1 small can of corn, approx. 150 g
• 1 pack of ramen noodles
• some pepper
• 1 liter vegetable broth
• 400 ml coconut milk
• some seaweed, dried
• 4 tbsp cane sugar
• 4 tbsp tahini
• 4 tbsp chili oil
• 4 tsp rice vinegar
• 4 tsp sesame oil
• 1 handful of sesame seeds
• 4 spring onions
• e.g. chili oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

vegetarian

Quarter the mushrooms and slice the spring onions separately, white and green, into small rings. Roast the sesame seeds in a non-stick pan without fat until golden yellow. Heat a pot with a little olive oil and fry the bamboo shoots over medium-high heat for about 2 minutes. Add the corn and fry for another 3 minutes. Then lightly pepper and transfer to a bowl. If necessary, add more olive oil to the pot and fry the mushrooms for about 5 minutes. Transfer the mushrooms to another bowl. Pour the vegetable stock into the pot and bring to a simmer. Meanwhile, bring a separate pot of water to a boil. Cook the noodles in gently bubbling water according to the package instructions for about 15 minutes. Add the dried seaweed to the vegetable stock. Both pots should simmer gently. Then drain the noodles in a sieve and remove the pot with the vegetable stock from the stove. Use a fork to remove as much of the seaweed as possible and then stir in the coconut milk. Add 1 tablespoon each of brown sugar, tahini, soy sauce, chili oil, 1 teaspoon each of rice vinegar, and sesame oil to each plate and whisk to combine. Fill the plates about 3/4 full with the broth and stir again. Add the noodles, followed by the bamboo shoots, corn, and mushrooms. Garnish with the spring onions, toasted sesame seeds, and chili oil.