IN RECOVERY MODE

“We make our own paneer from scratch – use Woolies’ lactose-free milk if you can’t have dairy”
– Amy Ebedes

KELLY CLOETE, GROUP ACCOUNT DIRECTOR

“I make something broth-based, generally the chilli beef ramen from The Wagamama Cookbook, using packaged chicken stock that you simmer with ginger and carrot, and then add a seasoning sauce.”

CHILLI BEEF RAMEN

Serves 4

EASY

Preparation: 30 minutes Cooking: 20 minutes

For the stock:

good-quality chicken stock cubes 2 (or 1 litre liquid stock)
leek 1, finely chopped
carrot 1, roughly chopped
ginger 1 x 2.5 cm piece, peeled and roughly chopped
water 1 litre

For the chilli-ramen sauce:

sugar 2 t
malt vinegar 2 T 3 T 5 T 2 x 75 g packets 350 g 2 t 1 T 4, thinly sliced for serving 1, sliced ½, thinly sliced 1, quartered for serving for serving