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.
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
- Sauté your chopped onion, garlic and ginger in a large, deep pan with some coconut oil until golden.
- To the sautée pan add your 2 Tbsp curry paste and sauté until fragrant (3 minutes)
- 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!
- Once the broth is to your taste add the noodles until they’re almost cooked though and add all of your veg.
- Simmer on low heat until the veg are cooked to your liking.
- Top with toasted sesame seeds, spring onion and coriander or eat it as it is!
I hope you love this simple, tasty recipe xx