Thursday, 30 May 2013

Wagamama Week: Marinated Vegetable Ramen

This was an interesting recipe, using a cooking method I'd never seen before: marinating the vegetables *after* they'd been cooked. I would write it out but... I'll skip straight to the verdict. It's a waste of time. Don't. If you're going to marinade things, marinade them before you cook them. ESPECIALLY if the marinade consists of raw garlic and chilli. These are ingredients that LIVE to be cooked. Once again the quantities were absurd: we had more than enough for lunch the next day, even though neither of us were keen on the idea. And the lovely fragrant ramen noodles, so yummy when cheekily tested for doneness straight from the pot, were completely buried under the raw marinade, which even overwhelmed a fairly tasty vegetable stock.
Even the photo was bad!

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