Mushroom pea and carrot ramen with quick chilli oil
Ingredients
- 1½ tsp dried chilli flakes
- 6 tbsp olive oil
- ½ tsp ground cinnamon
- 3 tbsp soy sauce
- 1 garlic clove, grated
- 1 tsp honey, agave syrup or caster sugar
- 6 free-range eggs
- 2 tbsp olive oil
- 300g/10½oz onion, diced
- 350g/12oz mushrooms, thinly sliced
- 5cm/2in piece fresh root ginger, peeled and grated
- 2 garlic cloves, grated
- 2 tsp freshly ground black pepper
- 3 tbsp soy sauce
- 2 vegetable stock cubes
- 400g/14oz ramen, wholewheat or any type of dried noodles
- 300g/10½oz carrots, peeled and finely diced
- 300g/10½oz frozen peas, thawed
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