“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

  • 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
  1. Break each block of noodles in half; you only need one ½ flavor packet as you are making your own tasty noodles
  2. Heat the oil in a large pot, add the garlic, ginger, onions and carrots and cook for about 5 minutes.
  3. Add soy sauce, vinegar, Sriracha ½ packet ramen seasoning, spinach and ¾ cup water
  4. 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
  5. Cover the pot and continue cooking for another 6-7 minutes
  6. Stir in the lime juice, add more Sriracha, lime juice or soy to suit your tastes. Add chopped peanuts to each individual plate