Two-minute noodles…. we’ve all been partial to them at some stage in our life! But you know my motto, ‘homemade is always best’, so I figure if people want to enjoy their instant noodles – go ahead! Just make sure you’ve made them yourself. While these aren’t quite ‘2 minute’ noodles, they are still darn quick clocking in at 15 minutes. The Thermomix or thermo cooker makes the broth so simple, but of course you could make it on the stove.
Serves 4
+ vegan (option)
+ dairy free
+ vegetarian (option)
Ingredients
200g frozen mixed peas, carrots and corn
650g stock of choice (chicken, beef, vegetable, either fresh or stock powder)
40g miso paste
3 tsp celery salt
1 tsp parsley flakes
1 tsp onion powder
1 tsp garlic powder
½ tsp ground turmeric
600g instant ramen noodles
Method
- Place vegetables, stock, miso, herbs and spices in TC bowl, cook for 10 minutes, Varoma temperature, reverse speed 1, or until Varoma temperature is reached.
- Meanwhile, rinse food warmer or saucepan with boiling water to preheat and then place noodles in.
- Pour stock and vegetable mixture over noodles and immediately cover wit lid. Allow to stand, covered, for 5 minutes, then use a fork to separate noodles.
Serve up and enjoy. Can add soy sauce or tamari for extra saltiness and flavour.
Variation: For adults, serve with siracha chili sauce for a kick.
Note: Instant ramen noodles can be found in the fridge section of the supermarket or Asian grocer. You can substitute with any fresh noodle such as Singapore noodles or udon noodles, however the thinner the noodle the more authentic. You can also cook dried ramen or other noodles on the stovetop and combine with the broth to serve.
