Spicy Miso Braised Leeks with Noodles
Ready in 20 minutes, these braised leeks with garlic and miso tossed in ramen noodles tick all the boxes.
Substitute:
- No leeks? Use pak choi, cabbage or sugar snap peas.
- No soy sauce? Use tamari.
- No mirin? Try with rice vinegar.
- No chilli flakes? Use fresh chilli instead.
- No noodles? Serve with rice, sushi rice or quinoa.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Servings: 2
Ingredients:
400 g Leeks
3 garlic cloves (chopped )
a pinch of Chilli flakes
30 g Miso paste
1½ tbsp soy sauce
1½ tbsp sesame oil
1 tbsp Mirin
120 g noodles (any)
2 tsp sesame seeds
Recipe:
- Cut the leeks into 6 cm chunks, then cut each chunk in half lengthwise.
- Heat a large frying pan over medium-high heat and add the leeks, cut side down. Cook until lightly charred and golden brown.
- In a medium mixing bowl, mix the garlic, chilli flakes, miso paste, soy sauce, sesame oil, mirin and 300ml boiling water.
- Add the miso mixture to the pan with the leeks, and cover with a lid (or use a large baking tray). Turn down the heat to low and cook for 15-20 minutes, until tender.
- Remove the leeks from the pan, add the noodles and another 300 ml of boiling water. Cook for 4 minutes, or follow the noodle cooking instructions.
- Divide the noodles between your plates, top with the braised leeks and the sesame seeds. Enjoy!
How to store
Store in an airtight container in the fridge for up to 3 days or in the freezer for 1 month.
Leftovers
Roast any root vegetables from your box, or wilt any greens and serve with any leftovers.
