#Veganuary Turmeric Ramen
So we are all officially back into routine. Some of us may have started even before 2017 commenced and props to you for bossing it man.
Route has kicked in. Back to work. Making those school runs in full swing. I woke up ridiculously excited and according to some of my friends, that was "unacceptable" to be that excited about going back to routine ha ha. But you know what, ain't nobody got time to be annoyed with life.
Three days into to 2017, any resolutions? This year I really haven't bothered making any simply because the goals I write out for myself everyday sort of works towards a wholesome achievement in itself.
That being said, I have a little business adventure starting soon which I am excited about and will be addressing as it all develops. I'm also doing a 10 minute Nature walk everyday to centre the self. Why not?
Watching movies, netflix or TV is no longer my go-to entertainment. I've taken up creating recipes, writing a journal and meeting new people.
That brings me to how bloody cold its been, which is making me do tonnes of cardio so it is a good thing I guess. But totally not feeling the cold. Im a sunshine baby and will forever chase that sun babes.
I had some Turmeric from last week that were seeing the end of their days, so I made a little broth out of it and chucked in some noodles to make some Ramen Magic happen.
The portion I've written out for serves two people and bare in mind you can add any veggies for the broth. I used up the veggies that were due to get thrown out. So this way saves you wasteage. I cannot stand wasting food so if I can use them up in anyway I can, believe me I will. Relentless ain't I?
4 Fresh Turmeric Root ( You can get these at any Indian or Asian Supermarkets)
2 Carrots roughly chopped
5 Garlic Cloves roughly chopped
1 Cup Green Peas
1 Cup Green Pepper, Finely Chopped
2-3 Spring Onions roughly chopped
Thumbsize Ginger roughly chopped
1 Lemongrass, roughly chopped
1 Teaspoon Soy Sauce
1 Tablespoon Coconut Oil
1 Large Spanish Onion, roughly chopped
1-2 Thai Red Chillies or any chillies you have at home
2 Cups Water
2 packs of Ramen Noodles
Pepper + Pink Himalayan Salt to taste
Handful Coriander, Almonds and Kale for Garnish
For the Broth
- In a pan heat the coconut oil in medium and add in the onions, peas & garlic. Stir for about a minute or so
- Once the onion is translucent, add in the kale, chopped carrots, ginger, spring onions and turmeric. Stir for another couple of minutes until everything is nicely married.
- Add in the 2 Cups of water, lemongrass, chillies, soy sauce, pink salt and pepper. Turn the heat down and let it simmer for about 2-3 minutes.
- Taste the broth before straining it. If it need another pinch of something, go ahead and alter it to the way you like it.
- Leave aside
- At this point, take your chopped green pepper and stir fry the for the topping after you have served.
For the Ramen
- In a saucepan, bring water to the boil and add in the noodles. Depending on how big your pan is, this might be a 2 step process
- Let it cook for about 3-5 minutes.
- Strain and this is ready to be served now
I served mine a bit differently. I dunked the noodles into the Turmeric broth to get a bit of colour on them and then added marinated kale (which was just olive oil+garlic+Chilli flakes + lemon juice, let it sit for 2 minutes) and coriander over the top.
If you end up making extra portion sou broth, you can freeze it in a plastic container for those rainy days you cannot be bothered cooking. Don't you just love it when you freeze literally everything ha ha. Makes life that much easier.
Lots of love guys!