15 Minute Ramen
This is what I make when I’m craving a quick creamy ramen! It’s ready in 15 minutes and uses mostly store cupboard ingredients.
Jump to recipeThis is what I make when I’m craving a quick creamy ramen! It’s ready in 15 minutes and uses mostly store cupboard ingredients.
FAQ
What’s the best way to store this dish?
I’d recommend cooking the noodles just before serving, but for the sauce: place in an airtight container in the refrigerator. Then reheat either in the microwave, in the oven, or on the hob.
Can this be frozen?
Yes! But as above, I’d recommend cooking the noodles just before serving. For the sauce, just place in an airtight container then defrost in the fridge overnight or in the microwave.
If you’re looking for another noodle dish, be sure to try out these recipes:
15 Minute Ramen
This is what I make when I’m craving a quick creamy ramen! It’s ready in 15 minutes and uses mostly store cupboard ingredients.
Ingredients
- 2 tbsp miso
- 2 tbsp gochujang
- 1 tbsp tahini
- 1 tbsp sesame oil
- 2 tsp light soy sauce
- 1/2 tsp dark soy sauce (optional)
- 1 tsp rice wine vinegar
- 1 tsp honey
- 1 tsp chilli oil (optional)
- 250ml coconut cream
- 200ml water
- 1/2 lime, juiced
- 2 nests of egg noodles, about 120g (or any quick cook noodles)
Method
- In a small bowl mix together the miso, gochujang, tahini, sesame oil, light soy sauce, dark soy (optional), rice wine vinegar, honey and chilli oil (optional).
- In a sauce pan over a high heat, add the coconut cream and water. Bring to a simmer then whisk in the sauce mixture until fully combined.
- Add the noodles and cook until tender.
- Stir in the lime juice then top with whatever you fancy, and that’s it!
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