Instead of eating instant ramen, you can easily whip this up by using very few ingredients.
2 egg noodle nests
3 cloves of garlic chopped
4-5 button mushrooms chopped
2 large leaves of Chinese cabbage thinly chopped
1 vegetable stock cube
1 tsp tumeric
1 tsp dried thyme
1 tsp pepper
1 tsp olive oil
Optional ingredient: Soft boiled egg
Tip: If you want a hint of spice add siracha sauce or chilli oil at the end
Serves: 2 Prep time: 5 minutes Cooking time: 15 minutes
Step. 1: Heat the olive oil in a sauce pan and add the chopped garlic with the mushrooms. Let it cook for 5 minutes.
Step. 2: Add the thinly chopped cabbage and stir all together for 5 minutes.
Step. 3: Add the vegetable stock and spices, fill the sauce pan with two cups of water and let it simmer on a medium-high heat.
Step. 4: Once the broth has formed, add the noodles and fill up the sauce pan with a little bit more water if you need to. Let the noodles cook for 3 minutes, until they are Al dente.