
Raya Higgs

This Indonesian fried noodle dish can be found at both high-end restaurants and street food vendors in the region – it’s a popular dish for all.
Ramen is an all-time favourite Japanese dish, full of flavour and nutrition. The secret ingredient to our vegan eggs is black salt. Known as kala namak, this is what gives them that true eggy flavour.
1 Make the vegan eggs before preparing the ramen. Add the oat cream and milk to a saucepan on low heat. Add the gelling powder and miso, then mix well. Increase the heat to medium and whisk for 2–3 minutes, bringing the liquid to a light boil. Remove from the heat, then add the black salt.
2 Pour the mixture into the egg moulds, then tap lightly on the bench to remove any air bubbles. Place in the fridge to set for about 3 hours.
3 Once the vegan eggs have set, use a small ice cream scoop or melon baller to scoop out the centre of each egg half to make room for some ‘yolk’.
4 Remove the eggs from their moulds, then pipe the vegan mayo into the egg yolk space. Set aside.
5 To prepare the ramen, add the oil and mushrooms to a medium-sized saucepan. Cook on medium heat for 3–4 minutes. Add the garlic and ginger, then cook for a further 1 minute until fragrant.
6 Add the water and stock powder, then bring to a simmer for 10 minutes to infuse the flavours. Next, add the cooked noodles and heat through for 3 minutes. Set aside.
7 To assemble, place the bean sprouts, enoki mushrooms, and bok choy into bowls. Divide the ramen between the bowls, then place vegan eggs on top. Garnish with spring onion, red chilli, ginger, and sesame seed to serve.
This salad will complement many Thai dishes. It’s crisp, fresh, light, and super tasty!
TIP: You can buy whole young coconuts at most supermarkets, and special coconut opening tools from kitchen stores, which make opening them easier.
This dish is great for a light dinner and perfect for entertaining. These little skewers will have everyone asking for more!
TIP: If you have time, marinating the tofu overnight will help to infuse a lot more flavour.
The key to perfecting Thai food is beautifully balanced sweet, salty, and sour notes. This dish uses coconut milk to balance the salty and sour notes.
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