We've upgraded your average instant ramen noodles with a creamy lemon tahini broth and crispy chilli oil.
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Serves
1
Tahini
Vegetable Stock
Lemon
Ramen Noodle
Carrot
Courgette
Chilli Oil
Sesame Seeds
Serves
1
Tahini
Vegetable Stock
Lemon
Ramen Noodle
Carrot
Courgette
Chilli Oil
Sesame Seeds
Unlock Mob Premium
Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
If using courgette and carrot, finely slice them into thin batons with a julienne peeler or a knife. You could also peel them into thin ribbons with a speed peeler.
Step 2.
Boil a pot of water on the hob with 1 stock cube. Add the noodles, courgette and carrot and boil for 4 mins (or as long as the noodle package states).
Step 3.
Set a cup of the cooking water (stock) aside and drain the noodles.
Step 4.
Pour the cup of stock into a medium sided serving bowl. Pour in the tahini and squeeze the lemon into the stock and whisk until well combined into smooth sauce.
Step 5.
Add the noodles and veg into the bowl with the lemon tahini sauce and mix well until all of the noodles are covered in sauce.
Step 6.
Top with a tablespoon of chilli oil and sesame seeds.
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Notes (1)
E
Elena C.
7 months ago
This recipe does now work when scaled beyond 1.
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