Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
1981 / 527
of which saturated (g)
of which sugars (g)
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Drain the sweetcorn. Finely slice the springonion. Peel and grate the garlic. Trim and discard the base of the enokimushrooms. Gently break the bunch apart.
2 Char sweetcorn
Heat a pan over a high heat with a drizzle of oil. Add the sweetcorn and cook for 4 min until starting to char. Set aside.
3 Prep spinach
Boil a kettle. Trim the spinach stalks. Place the spinach in a colander and pour the freshly boiled water from the kettle over it. Once the spinach is cool enough to handle, give it a good squeeze and chop it roughly. In a bowl, mix it with the sesameoil and sesameseeds. Season with salt. Set aside.
4 Boil noodles
Bring a pot of salted water to the boil. Once boiling, add the noodles and cook for 4 min until tender. Once tender, drain and divide among bowls.
Tip!Drizzle the cooked noodles with oil once drained to stop them from sticking together.
5 Make broth
Return the pot to a medium heat with a drizzle of oil. Add the garlic and a pinch of chipotle(spicy!) and fry for 30 sec. Add the garlicpowder, measuredwater, 0.5/1/1 stockcube, soysauce, sweetchillisauce, miso and tahini. Simmer, whisking, for 3 min. Place the enokimushrooms into the broth and cook for 1 min further.
Top the noodles with the sweetcorn and spinach. Ladle the broth and mushrooms over the top and garnish with the sliced springonion.