Blog•April 28, 2020
“Homemade” Ramen Noodles Recipe
Malaysian Ramen (adapted from Priya Krishna’s cookbook Indian-ish)
This is a great instant Ramen hack and you probably have most of these ingredients in your pantry (if you don’t have fresh ginger, a teaspoon of powdered will work). It’s cheap, easy, and incredibly delicious. I promise it will take away your Covid-19 blues for a bit, as you devour this spicy, crunchy, salty and healthy take on Ramen.
Serves 2
Ingredients
- Two 3 oz packets of Instant Ramen (vegetarian or chicken flavored)
- 3 T. vegetable oil
- 2 garlic cloves minced
- 1 teaspoon minced ginger
- 2 T. pickled onions (or chopped onion)
- 1 carrot finely chopped
- 2 T. soy sauce
- 1 teaspoon white wine vinegar
- 2 teaspoons Sriracha chile sauce
- 3 cups chopped baby spinach
- Juice of ½ lime (or more to taste)
- 2 T chopped salted peanuts
- Break each block of noodles in half; you only need one ½ flavor packet as you are making your own tasty noodles
- Heat the oil in a large pot, add the garlic, ginger, onions and carrots and cook for about 5 minutes.
- Add soy sauce, vinegar, Sriracha ½ packet ramen seasoning, spinach and ¾ cup water
- Add the noodles and stir thoroughly into the sauce for 5 minutes on low heat, then use a fork to break up the noodles and continue tossing in the sauce to coat
- Cover the pot and continue cooking for another 6-7 minutes
- Stir in the lime juice, add more Sriracha, lime juice or soy to suit your tastes. Add chopped peanuts to each individual plate
