I love a broth-based noodle bowl and this Ramen recipe from Chloe was a huge hit with all the family last week! It’s super - souper?! - versatile too as you really can switch the veggies and protein around, using up whatever you have left in the fridge. We used a combo of mushrooms, red peppers and broccoli, but you could try a combo of zucchini, broccolini and water chestnuts too. (I always keep curry paste, coconut milk and water chestnuts in the cupboard for spontaneous curry nights!)

Some Ramen recipes will have you cook the noodles in the broth but I find it’s easy to get the timing wrong and overcook them. This is especially true if you use rice noodles. But you do you! If you want to chuck them in, go ahead.

As for personal preferences, I like tons of lime, so I always have extra available. Chloe loves things spicy so she will add Sriracha sauce. If you like fish sauce – add in a teaspoon. Want peanuts instead of cashews? Switch them! I just prefer cashews as they are overall more nutritionally dense and less chance of nut mould (and who likes mouldy nuts?).

When it comes to the chicken, my favourite method is to add shredded roast chicken – either leftover from a Sunday roast or bought as a rotisserie option from a grocery store. I am rarely sure of the quality of rotisserie roast chickens but Miles never lets me down – and our Butcher just won Best of Bermuda (well done Russell and team). If you get there too late in the day and miss out, you can always buy the grilled chicken from the deli and thinly slice it. Of course, you can cook your chicken from scratch too – but I am always looking for shortcuts in the evenings.

Don’t write off the tofu option though. If you are new to tofu, buy firm or extra firm and drain well. Press out the excess moisture with paper towels and then dice it. The longer you leave it in the broth, the more flavour it will take on. Be brave and give it a try. As soy is such a heavily genetically modified crop, I suggest you do buy non-gmo or organic though.

Thai Red Curry Ramen Noodle Bowls (serves 4)

Ingredients:

• 4 ramen noodle bricks (rice noodle nests if gluten-free)

• 2 tbsp sesame oil

• 12 mushrooms washed, dried and thinly sliced

• 1 inch fresh ginger, peeled and minced

• 2 garlic cloves, peeled and minced

• ¼ cup red curry paste

• 1 box low sodium vegetable or chicken broth

• 2 tbsp soy sauce (tamari if gluten-free)

• 4 portions shredded cooked chicken, or tofu works well too.

• 14oz can full fat coconut milk

• 1 red bell pepper washed, cored and thinly sliced

• 1 large head broccoli, washed and steamed until tender

• 2 fresh limes sliced, 1 juiced and 1 sliced into wedges

• 1 bunch spring onions, thinly sliced

• ¼ cup cashews, finely chopped

Method:

• Prepare the noodles and set to one side. I prefer not to cook them in the broth as they can go too sticky

• In a large heavy pan, gently heat the sesame oil. Add the mushrooms and peppers and sauté until the vegetables are tender

• Add the fresh garlic and ginger. Sauté for 2-3 minutes more being careful not to burn the garlic

• Add the red curry paste and sauté for 1-2 minutes, stirring constantly.

• Add the broth, tamari and chicken or tofu. Bring to a gentle simmer and bubble away for ten minutes.

• Add the coconut milk, the juice of one fresh lime and the steamed broccoli. Heat through until hot.

• Add the noodles to your serving bowls. Spoon the broth, veg and protein over the noodles. Top each bowl with a handful of sliced scallions and a sprinkling of cashews. Squeeze as much extra lime over the top as you like!

• The advice given in this article is not intended to replace medical advice, but to complement it. Always consult your GP if you have any health concerns. Catherine Burns BA Hons, Dip ION, BNTA is a fully qualified Nutritional Therapist trained by the Institute for Optimum Nutrition in the U.K. Join Catherine on Facebook: www.facebook.com/nutrifitandnaturalnutritionbermuda or instagram @naturalbda.