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.