Craving a Wagamama’s but don’t want to break the bank? Don’t worry…we got you with this cheap and cheerful, 3 variation, homemade ramen recipe which is perfect for when you need a quick fix and don’t have much in for tea!
For more meal ideas and recipes check out our other blog posts!
Easy and affordable recipes for students – Made in Salford
Easy vegan meals: dinner – Made in Salford
Variation One: Classic, egg ramen
(Prep time: 1 minute)
(Cooking time: 5 minutes)
Ingredients:
- 1 pack of ramen (choose desired flavour, a personal favourite is Nissin Demae Sesame Ramen)
- 1 egg (beaten)
- 1tsp Sesame oil
- 1tsp Soy sauce
- Chilli flakes (optional)
Firstly, unpack your ramen. You should be given a flavour packet which you can set aside for now. Place the block of noodles into a saucepan and boil the kettle.
When ready, put the boiling water into the pan until the ramen is fully submerged. Cover with a lid and place on a medium heat.
Cook the ramen until it has separated from its original, block form. The noodles should thicken slightly. Then take the pan off the hob and drain the noodles until no water remains.
Whilst these cool, beat an egg in a separate bowl until smooth. Place the noodles back into the hot pan and form a hole in the centre of the pan. Quickly pour your egg into this hole and begin to scramble.
Once it is about ¾ cooked, mix everything together including the flavour packet, sesame oil, soy sauce and chilli flakes if desired.
Leave to cool for a minute then plate up!
Variation Two: The full shebang
(Prep time: 10 minutes)
(Cooking time: 30 minutes)
Ingredients:
- 1 pack of ramen
- 1 pork steak
- 1 egg (boiled)
- Baby corns
- Bean sprouts
- Pak Choi
- 1tsp Sesame oil
- 1tsp Soy sauce
- Chilli flakes (optional)
- Spring onion
- Sesame seeds (optional)
Pre-heat your oven to 200C/180C fan/gas 6 and start by unpacking your ramen. Place in the centre of a pan and bring about 500ml of water to boil. Whilst this is happening, be sure to wash all your vegetables. For the pak choi, cut off the stems and then cut the stems into thin strips. Roll the leaves together and also cut into strips. Once the veg is prepared, set aside.
Season your pork steak with salt and pepper, don’t worry…there will be plenty of flavour in the broth! Let this cook for about 20-25 minutes or until crispy on the outside and fully cooked all the way through. When this has been in the oven for about 15 minutes, you can start on the broth.
Fill the pan with 500ml of boiling water and cover the ramen with a lid to cook. After about five minutes, the noodles should have separated. Add your corn, beansprouts and pak choi along with the flavour packet, sesame oil and soy sauce. Let this simmer for a few minutes and stir gently.
Whilst this is happening, place an egg into a separate pan of boiling water. Cook for about 5 minutes then place into a bath of cold water. Once cooled, you can begin to deshell the egg.
Take the noodles off the hob and carefully pour into a large bowl. Cut your egg in half and add on top. Take the pork steak out of the oven and slice into manageable strips. Place these on top alongside your egg.
Top with chilli flakes, sesame seeds and spring onion. Bon appetite!
Variation Three: The vegan alternative
(Prep time: 10 minutes)
(Cooking time: 20 minutes)
Ingredients:
- 1 pack of ramen (Nissin Demae Sesame Ramen)
- Tofu
- Baby corns
- Bean sprouts
- Pak Choi
- Shitake mushrooms
- 1tsp Sesame oil
- 1tsp Soy sauce
- 1tsp Sweet Chilli Sauce
- Garlic granules
- Chilli flakes (optional)
- Spring onion
- Sesame seeds (optional)
Unpack your ramen. Place in the centre of a pan and bring about 500ml of water to boil. Whilst this is happening, be sure to wash all your vegetables. For the pak choi, cut off the stems and then cut the stems into thin strips. Roll the leaves together and also cut into strips. Once the veg is prepared, set aside. Slice everything up then set aside.
Take your block of tofu and slice up into bitesize chunks. Place into a Tupperware box with a lid and dash in some soy sauce, sweet chilli sauce, salt, pepper, garlic granules and chilli flakes. Give this a gentle shake and leave to marinate for a few minutes.
Start to cook your ramen by pouring in your water and leaving to simmer. After about five minutes, check to see if the ramen has separated from its original block form. Add your vegetables but not the mushrooms. Add your flavour packet, soy sauce and sesame oil and let this cook whilst you move onto the tofu.
Take the tofu and cook in a hot pan until golden and crispy, add your mushrooms and fry them together. Once both are cooked set aside.
Remove the noodles from the hob and gently pour everything into a large bowl. Add your tofu and mushrooms.
Top with chilli flakes, spring onion and sesame seeds for even more flavour!
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