The protein cooking time listed in this recipe has been updated.
As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
-
1 tbsp tamari (Soya)(water, soybeans, salt, spirit vinegar)
-
1 tbsp maple syrup(maple syrup(100%))
-
2 tsp ginger & garlic paste(Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 3 spring onion
-
2 tbsp gochujang paste (Soya)(Fermented Red Jalapeno (Red Jalapeno Chilli Peppers, Salt), Coconut Palm Sugar, Tomato Paste, Tamari Sauce (Water, Soybeans, Salt, Spirit vinegar), Maple Syrup, Rapeseed Oil, Garlic Puree, Ginger Puree, Spirit Vinegar, Salt)
- 2 pak choi
- 1 carrot
-
300g wide brown rice noodles(brown rice flour (84%), water)
- 2 tbsp tahini (Sesame)
-
2 tbsp white miso paste (Soya)(White Miso (Water, SOYBEANS, Rice, Salt), Water, Citric Acid)
-
72g sunflower mince(Sunflower mince)
- 1 aubergine
Allergens
Contains:
Soya, Sesame
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 126Kcal | 548Kcal |
| 528kJ | 2294kJ | |
| Fat | 4.5g | 19g |
| of which saturates | 0.7g | 3.1g |
| Carbohydrates | 16g | 71g |
| of which sugars | 3.0g | 13g |
| Protein | 4.6g | 20g |
| Salt | 0.38g | 1.6g |
| Fibre | 2.4g | 11g |
Vegan
1/3 daily fibre
New
7 plants
Low sat fat
Miso Tahini Aubergine and Sunflower Mince Ramen with Gochujang Drizzle
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Cooking Instructions
Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Pull out a large frying pan, a measuring jug & sieve
Do the prep
- Place the sunflower mince in the medium bowl and cover with cold water. Leave for 10 mins, then drain
- Dice the aubergine into 1cm chunks. Cut the carrot into 1cm thick batons (peel optional). Trim and cut the pak choi into bite-sized pieces
- Thinly slice the spring onion, keeping the white and green parts separate
- Add the noodles to the saucepan, gently separate with a fork and simmer for 6-7 mins, until cooked. Reserve 450ml noodle water, then drain and run under cold water
Soften the veg
- Heat the large frying pan with 1 tbsp oil. Add the aubergine and cook for 4-5 mins, until softening. Season with salt and pepper
- Stir in the drained sunflower mince and spring onion whites and cook for another 3-4 mins
- Add the pak choi, ginger & garlic paste. Cook for 2 mins
Make the broth & gochujang dressing
- Stir the tahini, tamari, miso paste and half the gochujang paste into the reserved noodle water. Season with a generous pinch of salt
- Whisk until smooth, then pour into the frying pan. Bring to the boil and simmer for 2-3 mins. Season to taste
- In the (now empty) measuring jug, combine the maple syrup, remaining gochujang and 2 tbsp olive oil. Season with a pinch of salt
Plate up
- Share the noodles between bowls. Pour over the broth. sunflower mince and veg. Serve the carrot alongside
- Drizzle over the gochujang dressing (add less for less heat) and scatter with the remaining spring onion (for those who'd like)
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