Firecracker Ramen

• 1 packet noodles of choice
• 3 tbsp oil
• 1 cup mushrooms ((sliced))
• 1 tbsp dark soy sauce
• 4 clove garlic ((minced))
• 1 knob ginger ((grated))
• ⅓ cup scallions/ spring onions ((sliced))
• 1 tbsp chilli oil
• 1 tbsp hot sauce of choice ((e.g. Sriracha))
• 1 tbsp gochujang
• 1 tbsp tomato paste ((optional))
• 1 tbsp soy sauce
• 250 ml coconut milk
• 250 ml water
• 1 tsp vinegar

Instructions

1. Cook your noodles of choice until just shy of al dente. Drain and set aside.
2. Heat a splash of oil. Add in the sliced mushrooms. Cook until they’ve released their water and have browned. Stir in some dark soy sauce and set aside.
3. Heat a splash of oil and stir in garlic, ginger and a handful of scallions.
4. Cook for a few minutes until fragrant, then add chilli oil, hot sauce, gochujang, tomato paste, soy sauce and stir well until caramelised.
5. Then pour in the coconut milk, water and vinegar.
6. Stir well to combine. Let it simmer until the flavours have deepened.
7. Ladle the soup over the noodles. Top with the mushrooms, scallions and sesame seeds and DIVE IN!