Ramen Recipe.
Serves 2

Ingredients
Good vegetable stock (must be clear, no soupy stuff)
1 leek (finely sliced)
1 pack asparagus (tipped )
1 small courgette ( cut into diagonal chunks)
1 onion (finely sliced)
4 cloves garlic (minced)
1 block of tofu (cubed)
Spring onions (finely sliced)
Sesame oil
Soya sauce
Wholewheat noodles


Cook your whole wheat noodles and then refresh them under cold water. Cube tofu. Fry tofu in vegetable oil and a little sesame oil until golden on all sides. Place on kitchen paper to mop up excess oil. Meanwhile bring stock to boil with 1 litre of water. Once boiling add a tablespoon of soy sauce and a small dash of sesame oil. Taste to see if it needs more or less. Heat a wok til it’s smoking and add vegetable oil and a little sesame oil. Add onions first and fry for 1 minute, then add garlic and all the other veggies except the spring onions. Fry until al dente. Put Add the tofu to the pan to heat it up again and to re-crisp it. the noodles in a very large bow and ladle in the stock. Add all the veggies from the pan. Garnish with spring onions.