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Noodles (ramen noodles, udon noodles, or cheap packet noodles)

1-2 tbsp Smooth peanut butter or nut butter

1 tbsp Miso paste

Sesame oil

1 tsp grated ginger

1 tsp grated garlic

Chilli flakes

Veg stock cube

Soy sauce

200ml coconut milk

Bok choi (or broccolini or spinach)

Chilli oil

Fresh coriander

Charred sweetcorn

Diced green onion

Sesame seeds

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1. Gently fry garlic, ginger and a sprinkle of chilli flakes in a little sesame oil - normal olive oil is also fine.

2. Meanwhile mix together nut butter and miso paste, loosen with a little hot water to make a smooth consistency.

3. Add paste to the pan and slowly mix with a little hot water until a loose consistency, then add coconut milk and some extra hot water, so you have enough ramen stock for your servings and to cook the noodles in.

4. Pop in a veg stock cube. Then season to taste with an optional extra dash of sesame oil + soy sauce etc if needed.

5. Add noodles and bok choi to the liquid and cook for 3 to 5 ish minutes or until ready.

6. Serve in to bowls with a generous drizzle of chilli oil and optional garnishes!

Charred sweet corn:

If using frozen corn, you can defrost it in the microwave (according to the package instructions) first if preferred. I find that the frozen corn doesn’t let out much water so I tend to just toss it straight into the pan.

Heat a non-stick skillet over medium heat. You can likely add your corn straight to the skillet without any oil, but if you prefer to use oil drizzle some in.

Add in your corn and stir occasionally until the kernels are nicely browned and charred on all sides.

Season with salt, pepper, and any additional spices you desire (chilli powder, smoked paprika, and cumin would all be tasty choices)!