Christmas pigs in blankets casserole
Use up leftover pigs in blankets from Christmas, along with carrots and parsnips, to make this easy casserole. It's a great way to avoid festive food waste
Vegan chicken ramen
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 2 nests ramen noodles
- 1 vegetable stock potor cube
- 1 tbsp sesame oil
- 160g pack What the Cluck Chicken Style Chunks
- 2 tbsp shredded gingeror frozen grated ginger
- 2 tbsp frozen sweetcornedamame or peas
- handful spring greensor a couple of cabbage leaves, shredded
- ½-1 carrotshredded
- chilli oil or soy sauceto serve (optional)
Nutrition: Per serving
- kcal425low
- fat12g
- saturates1g
- carbs51g
- sugars5g
- fibre9g
- protein24g
- salt3.4g
Method
step 1
Cook the noodles following pack instructions, drain well and set aside. Mix the vegetable stock pot in a pan with 300ml water and bring to a simmer. Keep warm on a low heat.
step 2
Heat ½ tbsp sesame oil in a frying pan, then fry the What the Cluck Chicken Style Chunks until browned. Set aside on a plate.
step 3
Heat the remaining oil in the pan and fry the ginger and sweetcorn until they begin to colour. Put the greens in the stock to warm through, adding the shredded carrot if you prefer it more tender. Bring the stock back to a simmer.
step 4
Divide the noodles between two bowls, arrange the vegetables and What the Cluck Chicken Style Chunks on top, then pour over the stock. Drizzle over the chilli oil or soy sauce, if you like.
