The humble instant noodle gets some serious star treatment in this delicious, easy-to-recreate vegetarian/vegan dish, featuring miso and a hit of chilli, and served chilled. Made for summer!
This creative dish comes courtesy of Bodhi Chef Tony, who came up with the recipe as part of our recent "Ramengeddon" staff cooking competition, held for a bit of fun in the lead up to International Noodle Day (6 October).
He was in fact the winner on the day, taking home the coveted custom-made Instant Champion Cup trophy! Tony even let us in on his secret ingredient... pears! Who would have guessed?!
2 onions 2 carrot 1 corn on the cob
1 potato 1 pear 2 cups young cabbage 1 tsp vegan fish sauce 1 tbsp white miso
1 cucumber 1 chilli (thinly sliced) 1 tsp vinegar
1 tsp soy sauce 1 packet of instant ramen noodles
2 tbsp mint 2 tbsp coriander
Peel onions, 1 carrot, potato and pear, and wash corn, and chop into big chunks.
Place into a pot filled with 3L of water and bring to boil. Turn the heat down, simmer for about 1 ½ hours.
Add Chinese cabbage and cook for another 15 mins or until soft.
Season broth with vegan fish sauce and white miso. Set aside to cool.
Julienne remaining carrot and cucumber.
Steam carrot for 30 seconds. Set aside to cool.
Mix carrot and cucumber with chilli, vinegar, soy and salt to taste. Set aside.
Follow cooking instructions of packet noodles. Once cooked, place noodles in an ice bath for a few minutes. Then strain out the water.
Place soft cabbage into the bottom of bowl. Top up with chilled noodles then spicy carrot and cucumber salad.
Add in cooled broth, and drizzle with chilli oil and sesame oil.
Garnish with mint and coriander.