@5mostfa1: #المملكه_العربيه_السعوديه🇸🇦

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Thursday 31 July 2025 14:36:37 GMT

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TRY MY FIRECRACKER RAMEN NOW🔥 have you ever wondered if my ramens + soups actually taste any good? well, you’ve got 10 days left to try one yourself 👇 you might recognise this dish, but for anyone new here, allow me to introduce my FIRECRACKER RAMEN - now on all @wagamama uk menus until Feb 4th ⏳ if you’re not able to try it yourself, I’ve written my full recipe out for you below - so enjoy + either way, let me know if you give it a go in the comments below! * part of a paid partnership * * restaurant dish has plant-based chick’n + aubergine instead of mushrooms * INGREDIENTS BROTH (serves 3, depending on portion size!) 1 tbsp neutral oil 4 large garlic cloves 1 red chilli 1 bunch spring onions 1 thumb-sized piece of ginger 2 tbsp gochujang paste 1 tbsp rice vinegar 1 tbsp soy sauce 1.5l veg broth 200 ml coconut milk 1 tbsp miso paste 1 lime Salt + sugar TO SERVE Rice noodles Oyster mushrooms Broccoli Spring onion Chilli oil Toasted sesame seeds Lime wedge METHOD 1. Crush your garlic, grate the ginger, and finely chop the chilli + spring onion whites. In a large saucepan, warm 1tbsp of oil on a medium heat. 2. Add the spring onion, followed by the chilli, ginger + garlic. Season with a pinch of salt, and sauté for a couple of minutes until fragrant. 3. Add the gochujang paste, rice wine vinegar + soy sauce, stirring well to combine. I add 1tsp of turmeric here too with a crack of black pepper. 4. Prepare your broth by mixing together 2 stock cubes + boiling water. Add to the broth base, followed by coconut milk. Bring to a boil, then simmer for 10-15 minutes. 5. Whilst the broth simmers, heat 1tbsp of oil in a frying pan a high heat, then sauté the mushrooms for 5 minutes on each side until golden + crisp (weigh down with a pan or spatula for best texture). 6. Cut the broccoli into florets, then steam or parboil (you still want a crunch). 7. Prepare your noodles according to packet instructions, and toast your sesame seeds. 8. To finish the broth, squeeze in the juice of a lime, add the miso paste, stirring to dissolve, then check the seasoning, adding more salt or a touch of sugar if required. 9. To serve, place the noodles into a deep bowl. Ladle over lots of broth, then top with the mushrooms, broccoli, spring onion greens, sesame seeds, a lime wedge + chilli oil if you like - enjoy! #ramen #soup #noodlesoup #comfortfood

TRY MY FIRECRACKER RAMEN NOW🔥 have you ever wondered if my ramens + soups actually taste any good? well, you’ve got 10 days left to try one yourself 👇 you might recognise this dish, but for anyone new here, allow me to introduce my FIRECRACKER RAMEN - now on all @wagamama uk menus until Feb 4th ⏳ if you’re not able to try it yourself, I’ve written my full recipe out for you below - so enjoy + either way, let me know if you give it a go in the comments below! * part of a paid partnership * * restaurant dish has plant-based chick’n + aubergine instead of mushrooms * INGREDIENTS BROTH (serves 3, depending on portion size!) 1 tbsp neutral oil 4 large garlic cloves 1 red chilli 1 bunch spring onions 1 thumb-sized piece of ginger 2 tbsp gochujang paste 1 tbsp rice vinegar 1 tbsp soy sauce 1.5l veg broth 200 ml coconut milk 1 tbsp miso paste 1 lime Salt + sugar TO SERVE Rice noodles Oyster mushrooms Broccoli Spring onion Chilli oil Toasted sesame seeds Lime wedge METHOD 1. Crush your garlic, grate the ginger, and finely chop the chilli + spring onion whites. In a large saucepan, warm 1tbsp of oil on a medium heat. 2. Add the spring onion, followed by the chilli, ginger + garlic. Season with a pinch of salt, and sauté for a couple of minutes until fragrant. 3. Add the gochujang paste, rice wine vinegar + soy sauce, stirring well to combine. I add 1tsp of turmeric here too with a crack of black pepper. 4. Prepare your broth by mixing together 2 stock cubes + boiling water. Add to the broth base, followed by coconut milk. Bring to a boil, then simmer for 10-15 minutes. 5. Whilst the broth simmers, heat 1tbsp of oil in a frying pan a high heat, then sauté the mushrooms for 5 minutes on each side until golden + crisp (weigh down with a pan or spatula for best texture). 6. Cut the broccoli into florets, then steam or parboil (you still want a crunch). 7. Prepare your noodles according to packet instructions, and toast your sesame seeds. 8. To finish the broth, squeeze in the juice of a lime, add the miso paste, stirring to dissolve, then check the seasoning, adding more salt or a touch of sugar if required. 9. To serve, place the noodles into a deep bowl. Ladle over lots of broth, then top with the mushrooms, broccoli, spring onion greens, sesame seeds, a lime wedge + chilli oil if you like - enjoy! #ramen #soup #noodlesoup #comfortfood

The finished work of the cross is enough. Nothing more to earn. Nothing left to prove. “It is finished.” – John 19:30

The finished work of the cross is enough. Nothing more to earn. Nothing left to prove. “It is finished.” – John 19:30

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