Tag: 15 minute meal

Herby Miso Garlicky Ramen Noodles

Ramen Noodles With Herby Miso Sauce

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This is my second spruced-up packet ramen recipe – the first being my miso peanut butter ramen, and both recipes are up there with the best recipes I’ve come up with (IMO anyway). This dish is super simple and cooks in less than 10 minutes but really doesn’t skimp on flavour. It’s such a fresh tasting dish from the herbs and lemon, with a salty, earthy kick from the miso and soy. Using the egg, similar to a carbonara, makes this sauce super creamy but doesn’t make it too heavy. Feel free to include or exclude the bacon to make it veggie, or swap in whatever meat/protein you have lying around. Ramen is one of my favourite things to have as an easy, quick weeknight dinner – and this is a way to really elevate a simple packet of ramen.

Herby Miso Ramen Noodles

Serves 1 | Cook + Prep 10 mins

Ingredients

1 packet your favourite ramen, noodles only (I prefer Chapagetti as the noodles are thicker)

Handful parsley (stalks & leaves)

Handful coriander (stalks & leaves)

1tbsp white miso

Juice 1/4 lemon

1 clove garlic

1tsp soy sauce (+ more to taste)

1 egg

2 rashers streaky bacon (optional)

Chilli oil to serve (optional)

Method

  1. If using, dice the bacon and fry in a frying pan over medium high heat with a splash of oil until crispy. You could sub in other proteins at this point instead of the bacon.
  2. Bring a pan of water to the boil for the noodles
  3. Meanwhile, add the parsley, coriander, miso, lemon, garlic and soy sauce to a blender or food processor. Add the egg to a bowl and beat with a fork
  4. Once the water is boiling, add the noodles & cook to your liking. After 1-2 mins of cooking, add a few tablespoons of noodle water to the blender/food processor and blend until smooth. You want to use the minimum amount of water here – so start with 2-3 tbsp of water and then add more 1tbsp at a time until the mix is able to blend until completely smooth. Combine the blended herb mix with beaten egg with a fork.
  5. Once the noodles are cooked, transfer them to the frying pan with the bacon (or, if not using the bacon, to a new frying pan) over very low heat. Add the herby egg mix and cook over low heat stirring freqently until the sauce thickens enough to coat the noodles and the egg is cooked (think carbonara). The cooking time very much depends on your hob and pan.
  6. Add more soy sauce and salt and pepper to taste.
  7. Serve in a bowl with chilli oil over the top if you like a bit of a kick!
Crabonara (crab carbonara)

Crabonara (Crab Carbonara)

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This dish was born out of my mum mishearing carbonara as crabonara – at the time neither of us had any idea that she had just inspired one of my best recipes yet (in my opinion anyway). It really is what it says on the tin – a carbonara but with crab instead of bacon. It’s a super quick dinner, perfect for a week night, that doesn’t skimp on quality or flavour. It really is a 15 minute meal – everything can be prepped while the pasta cooks. It’s creamy and rich like a carbonara, but with the delicate saltiness of crab instead of the salty punch from pancetta. 2 different but equally delicious meals. This version is a lot less rich than my Perfect Carbonara as it uses only the 1 egg per person, making it a bit more suitable for an everyday meal.

Crabonara

Serves 2 | 15 mins

Ingredients

200g long pasta (spaghetti or linguine work well)

100g mixed crab meat

1 large clove garlic

2 eggs

50g parmesan, grated + more for service

Freshly ground black pepper

Splash of olive oil

Method

  1. Cook the pasta in heavily salted boiling water 2 mins shorter than the packet says
  2. In the meantime, heat up a splash of olive oil in a frying pan over medium heat. Add the garlic and fry until lightly golden. Add the crab and cook, stirring often, until warmed through. Set the pan aside
  3. Beat the eggs with the parmesan in a bowl and add freshly cracked black pepper. Near the end of the pasta cooking time, add 2-3 tablespoons of pasta water to this mix while stirring (this will temper the eggs).
  4. Once the pasta is cooked, transfer it to the frying pan with the crab in. Turn a hob to low heat but keep the pan away from the heat for the moment.
  5. Add the egg mix into the pasta pan, be sure to keep moving the pasta continuously to avoid scrambling the eggs.
  6. Move the pan on and off the heat, stirring continuously until the egg is cooked and a silky sauce has formed (a few mins, depends on your hob). If you think the pasta is too dry add a tablespoon or two of pasta water until it’s your desired consistency.
  7. Serve with more freshly cracked black pepper and grated parmesan.