It's as simple as boiling a kettle and assembling all your favourite ramen toppings in one bowl! Umami-packed and full of chewy ramen noodles, this is a lunch everyone will be jealous of!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
120 g
Ramen Noodles
1 unit(s)
Hard Boiled Egg
(Contains Egg)
2 unit(s)
Green Onion
56 g
Carrot, julienned
2 tsp
Sriracha
(May contain Sesame, Crustaceans, Egg, Fish, Wheat, Milk, Sulphites, Gluten, Soy, Tree nuts, Mustard)
2 unit(s)
Chicken Broth Concentrate
1 tbsp
Soy Sauce
(Contains Soy, Sulphites May contain Egg, Fish, Milk, Mustard, Tree nuts, Sesame, Soy, Sulphites, Wheat)
28 g
Baby Spinach
Bring 2 1/2 cups of water to a boil in a kettle or small pot over high heat. While water comes to a boil, halve egg. Thinly slice or cut the green onion.
Add noodles, spinach, stock concentrate, soy, carrots and half the green onions to a large soup bowl. Carefully pour the boiling hot water over top. Cover with plastic wrap or foil. Allow noodles to steep, until tender, 2-3 min.
Top noodles with eggs and remaining green onions. Drizzle sriracha over top, if desired.