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Instant Ramen Stir Fry

Instant Ramen Stir Fry
Instant Ramen Stir Fry

Instant noodles are an instant winner when you’re in a rush or too knackered to make a fancy meal. No judgement - we’ve all been there!

However, for this dish we thought we’d try boost their flavour and nutritional value by ditching the processed seasoning packets, and chucking in a bunch of colourful, tasty veg - exactly the kind that are likely to be lurking around in your fridge right now. Feel free to add or remove whatever you’ve got to hand though - this is a super speedy and flexible recipe!

Serves 2.

Ingredients
Method

Before you start

Kettle boiled | Wok | Grater | Saucepan | Colander or sieve

Ingredients

For the vegetables

  • 2 cloves garlic
  • 1 inch ginger
  • 3 spring onions
  • 6 medium size mushrooms
  • 1 carrot
  • 1 red pepper
  • Thin wedge of cabbage

For the stir-fry

  • 2 packs instant ramen noodles
  • 100g peas or frozen mixed vegetables
  • 1 tbsp chilli oil
  • 3 tbsp toasted sesame oil
  • 4 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1/2 tbsp oyster sauce
  • 1 tsp sugar
  • 1 tsp five spice powder

To serve

  • 1 tbsp sesame seeds
  • 2 tbsp crispy onions
  • 1 lime, to squeeze
  • Drizzle sriracha

Method

  1. 1.

    Prepare the ingredients | Boil a kettle | Peel and grate the garlic and ginger | Trim and finely slice the spring onions | Shred or finely chop the cabbage | Finely slice the mushrooms | Peel, trim and slice the carrots into matchsticks | Halve, deseeded and finely slice the pepper | Mix the soy sauce, rice vinegar and sugar into a small bowl, whisking until the sugar dissolves, and keep to the side

  2. 2.

    Prepare the noodles | Put the saucepan on the stove over high heat and fill with boiled water from the kettle | Add the noodles and cook for half the allotted time on the packaging (we only want these part-cooked as these will be finished off in the wok), normally around 2 minutes | Once the noodles are done, drain with a sieve and toss them with some vegetable oil to stop them sticking | Set aside while you finish the stir-fry

  3. 3.

    Start the stir-fry | Warm the oils in a wok over a medium high heat | Add the garlic, ginger and three quarters of the spring onions to the wok and stir for 30 seconds, until fragrant | Add the mushrooms and five spice powder and stir for 3-4 minutes, until starting to soften | Add the carrots, red pepper, cabbage, mixed frozen vegetables and half the sesame seeds to the pan, and stir together for 1 minute | Add the soy sauce, rice vinegar, oyster sauce and sugar mix and toss to combine until thickening | Add the drained noodles to the wok, toss to combine and fry for 1 minute

  4. 4.

    Time to serve | Add the drained noodles and peas to the wok, toss to combine and fry for 1 minute | Add white pepper, salt, and drizzle some chilli oil | Use tongs to transfer the noodles to serving bowls | Garnish with the remaining spring onions, sesame seeds, a drizzle of sesame oil, pinch of white pepper and crispy onions, a generous squeeze of lime, squeeze of sriracha and serve immediately