mason mount cooks ramen at home + eats birdseye chilli | wok from home ep 1

wok from home is back for veganuary + this time we're on the road. watch as our global head chef teaches chelsea + england footballer, mason mount how to make a vegan chicken ramen

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vegan chicken ramen

ingredients:
vegan shredded chicken, 100g
sweetcorn, 30g
bok choi, 30g
oil, 10ml
spicy teriyaki sauce, 30ml
chilli oil, 2ml
vegan ramen noodles, 1 portion
veg stir fry sauce, 10ml
vegetable stock, 300ml
chilli sambal paste, 15ml
coriander, 4g
sliced spring onions, 10g
sliced red chillies, 2g
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recipe
- heat the wok with a drizzle of oil
- once hot add the vegan shredded chicken, sweetcorn + bok choi + stir fry, ensuring vegan chicken is hot
- now add the chilli oil + spicy teriyaki sauce. toss + mix well
- cook the noodles in a pot of boiling water. once cooked, add to a ramen bowl.
- dissolve the vegetable stock + stir fry sauce in 300ml of hot water + add to the bowl.
- arrange the stir fried vegan chicken and veg in the middle of the bowl
- place the chilli sambal paste + spring onions on the dish + garnish with coriander + chillies