How to DIY your own Ramen

 

 

I always get asked for my ramen recipes, but the truth is, it’s mainly  just  intuative cooking, with whatever ingredients I have. Being able to whip up a quick, delicious ramen is such a helpful tool to have. They are simple and  always super flavorful as well as making  for the easiest, lazy weekday meals. So I decided to jot down a couple instructions, for how to DIY your own ramen with a few basic ingredients you have in your fridge.

Ingredients:

1. Choose a curry paste base:

  • Green: very spicy, fresh
  • Red: medium spice, fragrant and punchy
  • Yellow: the least spicy, fragrant

2. Choose a protein:

  • Chicken breast/thighs , steak strips, prawns and tofu are the best options for ramen

3. Choose 3 vegetables:

  • Grated carrots, sugar snap peas, peppers, tender stem broccoli, baby corn, zucchini and kale are all super delicious fresh options for ramen

4. Choose your noodle:

  • You can use rice vermacilli (my fave), typical ramen, egg noodles or even zucchini noodles

4. Basic ingredients you’ll need:

  • Crushed garlic 4 Tbsp
  • 1 stem of grated ginger (medium sized)
  • 2 tins coconut milk
  • 300ml stock (veg, chicken, beef)
  • 1 onion / 2 green onions
  • 1/2 lemon – zest and juice
  • 1 tsp honey
  • Extra: sesame oil and soy sauce

Method:

  1.  Sauté your chopped onion, garlic and ginger in a large, deep pan with some coconut oil until golden.
  2. To the sautée pan add your 2 Tbsp curry paste and sauté until fragrant (3 minutes)
  3. To the pan add the coconut milk tins, stock, and lemon zest and juice, honey and salt, then let simmer for 10-15 minutes. *add 3 Tbsp soy and sesame oil if you have!
  4. Once the broth is to your taste add the noodles until they’re almost cooked though and add all of your veg.
  5. Simmer on low heat until the veg are cooked to your liking.
  6. Top with toasted sesame seeds, spring onion and coriander or eat it as it is!

I hope you love this simple, tasty recipe xx

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