Roast broccoli & sesame ramen noodle bowls
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Roast broccoli & sesame ramen noodle bowls

By Esther Clark

Let broccoli take centre stage in our ramen noodle bowls. Versatile, easy to cook and nutritious, it’s especially delicious when roasted until crisp

  • Prep:15 mins
    Cook:30 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 807
  • fat 34g
  • saturates 6g
  • carbs 85g
  • sugars 0g
  • fibre 14g
  • protein 32g
  • salt 1.7g

Ingredients

  • 1⁄2 head of broccoli, broken into florets
  • 1 tbsp sesame oil
  • 1 tbsp sesame seeds, plus extra to serve
  • 2 eggs
  • 200g ramen or dried egg noodles
  • 2 spring onions, sliced
  • 2 radishes, thinly sliced
  • crispy chilli oil, to serve (optional)
  • 3 tbsp sesame oil
  • 1 tbsp brown miso
  • pinch of chilli flakes
  • 2 tsp brown sugar
  • 1-2 limes, juiced (to taste)
  • 1 small garlic clove, crushed

Method

  1. Heat the oven to 220C/200C fan/gas 8. Toss the broccoli with the sesame oil, sesame seeds and some salt, then spread out on a baking tray. Roast for about 15-20 mins until charred and tender.

  2. Meanwhile, bring a pan of water to the boil. Add the eggs and cook for 6 mins 30 seconds. Remove using a slotted spoon and lower into ice water to cool for 3 mins before peeling the shells. Mix all the dressing ingredients in a bowl.

  3. Cook the noodles following pack instructions, then drain and toss with the dressing.

  4. Divide between two serving bowls and top each with a halved egg, the spring onions, radishes and charred broccoli. Finish with extra sesame seeds and crispy chilli oil, if you like.

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