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!
| Cook Time | 20 mins |
| Servings |
serving
|
Ingredients
- 80 grams Uncooked, whole-wheat noodles
- 1 sachet Miso soup 18 grams
- 200 grams Bok choy Washed and chopped
- 2 lemon slices
- 100 grams shiitake mushrooms Thinly sliced
- 1 tbsp. soy sauce
- 1/2 tbsp. sesame oil
- 1 tsp. Mirin
- 3 Green onions Thinly sliced
- 1 large Garlic clove Minced
- Dried spices: turmeric, ginger, paprika, chili To taste
Ingredients
|
|
Instructions
- 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.
- Cook the vegetables for a few minutes until tender.
- Add the sliced shiitake mushrooms and cook for an extra minute or two. Turn heat off.
- 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.
- 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.
- 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!
Share this Recipe
No Comments