Preparation and cooking time
- Prep:15 mins
- Cook:30 mins
- Serves 2
Let broccoli take centre stage in our ramen noodle bowls. Versatile, easy to cook and nutritious, it’s especially delicious when roasted until crisp
- 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)
For the dressing
- 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
- STEP 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.
- STEP 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.
- STEP 3
Cook the noodles following pack instructions, then drain and toss with the dressing.
- STEP 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.
Broccoli should be kept in the fridge, especially in the warmer months. Keep your broccoli in the lower part of your fridge at the front, with the florets pointing towards you so they don’t get too cold at the back. Broccoli stores for up to 10 days in the fridge.
Break the broccoli into florets and freeze on a baking sheet. Once frozen, transfer to freezable bags and store for up to three months.