for 4 people

Mushrooms

1 tbsp	olive oil
300 g	oyster mushrooms, torn into pieces
1 tbsp	oyster sauce
1 tbsp	soy sauce

Ramen

1 tbsp	olive oil
200 g	leek, thinly sliced
2 cm	ginger, finely chopped
1	garlic clove, squeezed
2 tbsp	tomato puree
2 tbsp	soy sauce
1 tbsp	Chili crunch
2 ½ dl	coconut milk
8 dl	mushroom stock
160 g	ramen noodles

To serve

2 tsp	Chili crunch
1 tsp	sesame seeds

How it's done

Mushrooms

Heat the oil in a non-stick frying pan. Add the mushrooms, stir fry for approx. 10 mins. Remove the pan from the heat, add the oyster sauce and soy sauce, mix, set aside.

Ramen

Heat the oil in the same pan. Add the leek, ginger and garlic, sauté for approx. 5 mins., remove 4 tbsp and set aside. Add the tomato puree to the pan, cook for approx. 3 mins. Add the soy sauce and chilli crunch, mix. Pour in the coconut milk and stock, bring to the boil, add the ramen noodles and simmer gently for approx. 5 mins.

To serve

Serve the ramen in soup plates, top with the mushrooms, chilli crunch and sesame.

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