Vegan recipes

Recipe: Homemade instant noodles

When I was at university one of my favorite foods were instant noodles. They were cheap and SO easy to make, plus I loved the taste. Of course it’s much better to make them yourself, with fresh vegetables and spices – it’s much healthier and the taste is 10 times better. These instant noodles are vegan and almost as easy to make as instant noodles. Scroll down for the recipe!


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Recipe: Homemade instant noodles
Course Lunch, Main Dish
Cuisine Vegan
Cook Time 20 mins
Servings
serving
Ingredients
Course Lunch, Main Dish
Cuisine Vegan
Cook Time 20 mins
Servings
serving
Ingredients
Instructions
  1. Heat a large wok or saucepan over medium-high heat and add the chopped bok choy, garlic and a little water. No oil is needed.
  2. Cook the vegetables for a few minutes until tender.
  3. Add the sliced shiitake mushrooms and cook for an extra minute or two. Turn heat off.
  4. Put a small saucepan on the stove (medium-high heat) and add the water. Wait until the water starts to boil and turn heat off.
  5. Add the noodles to a soup bowl with the miso and grilled vegetables. Add the boiling water, spring onions, spices, soy sauce, mirin, sesame oil and two lemon slices. Cover the bowl (for example with a plate) for about 10 minutes so the noodles get soft and all the flavors have time to combine.
  6. Uncover the bowl and stir well. Your noodles are now ready to eat. Enjoy!
Recipe Notes

You can add any type of veggies you like to the noodles and I also love adding some baked tofu. Just add whatever you like and add any spices you love too!

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