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Asian Butternut Squash Ramen

Asian Butternut Squash Ramen Recipe:

1 Butternut squash, peeled and spiralized

1 large handful of spinach (or any green veg) 

1 small handful of snow peas, topped and tailed 

5 shitake mushrooms  

1 egg 

3 cups of organic chicken or vegetable broth 

1 knob of ginger, sliced  

2 cloves of garlic, crushed  

½ red chilli (optional), sliced  

1 tbs cold pressed sesame oil   

Handful of Keto8 Kale Crisps 

Coriander as garnish 


Pour the broth into a saucepan, place on medium heat, add the crushed garlic, sliced ginger and chilli. Allow to come to a boil. Simmer for about 10 mins, add the butternut squash noodles and mushrooms, allow to simmer for another 4 minutes, then crack the egg into the middle of the noodles. Put a top on the saucepan and allow the egg to cook through. Turn off the heat, add the spinach and allow to wilt. Spoon carefully into a bowl, drizzle with sesame oil, garnish with kale crisps and coriander.

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