Chilli ramen bowl | Slimming World

Ingredients

• 20g dried mushrooms, roughly chopped
• 1 1/2 litres hot vegetable stock, suitable for vegans
• 2 garlic cloves, crushed
• 3cm piece fresh root ginger, peeled and cut into matchsticks
• 125g shiitake mushrooms, thinly sliced
• 2 pak choi, quartered
• 100g mangetout, halved diagonally
• 100g fresh bean sprouts, rinsed
• 1 tbsp soy sauce
• 400g plain firm tofu, drained and cut into small chunks
• 4 level tbsp sweet chilli sauce
• 400g dried wholewheat noodles
• 2 level tsp sesame seeds
• 2 spring onions, shredded, soaked in cold water and drained
• Sliced red chilli, to serve