Quick Hot & Sour Ramen
If you want to make more of a meal with our fantastic Szechuan Hot & Sour Soup try this fabulous quick ramen-style noodles. It’s easy to make and sure to impress. If you like things extra spicy add a few chilli flakes or a drizzle of chilli oil.
Soft boil the eggs by cooking for 6 minutes in boiling water. Peel and set to one side.
Cook the noodles according to the packet instructions and drain well.
Empty the contents of the soup sachets into a pan. Add 400ml water and bring to the boil.
To serve, divide the soup between 2 bowls. Add an egg to each serving, the shredded nori leaf and the chopped spring onions.
- 2 sachets Ainsley Harriott Szechuan Hot and Sour cup soup
- 2 eggs
- 50g fine rice noodles
- 1 sheet nori leaf, shredded
- 2 spring onions, finely sliced