Traveling Ramen.


I saw this recipe on a website the other day and I wanted to make sure I had it saved in my personal favorites.

I have tried this recipe a couple of times and it never disappoints.

What you will need:

*A pot with a lid

*1 handful of dried noodles

*1 handful of mixed asian veg

*1 handful of left-over cooked chicken / cooked prawns / tofu

*Half handful of bean sprouts

*1 spring onion

*1tsp fresh or dried coriander

*1tsp hot sauce (I like Sriacha)

*1tsp miso paste

*1tsp bouillon/stock powder (I use half the packet of stock that comes with my Ramen noodles)

*1tsp tom yum paste (I couldn’t find this, so I used Red Curry paste instead)

*1tbsp soy sauce

*I always add a generous amount of fresh sliced ginger for an immune boost.


Cook your noodles according to the package.

When they’re done, place them into the bottom of your pot.

While the noodles cool, make your taste paste:

In a small bowl mix together your miso, bouillon, soy, tom yum paste, as much hot sauce as you like. Even if you don’t like spicy, add a little as it gives the soup a great bite and boosts your metabolism.

When your pots are nice and chilled, add your sauce.

Pile in your chosen meat. (make sure it’s cooked)

Pack in a handful of sliced veg and bean sprouts.

Bean sprouts are warriors in the nutrition world! Bursting with vitamin C & B and protein. So be generous!

Top with sliced spring onion.


Sprinkle in your coriander

And you’re done!

Place the lid on your pot and place in the fridge until you are ready to eat. These are great to make the night before and take to work.

When you’re ready to eat, boil the kettle and open your pot.

Pour boiling water in, until the top veggies are swimming.

Seal the pot and leave it for a couple of minutes.

When you can’t wait anymore, mix it up and chow down.