Quick lunch dishes – Miso ramen in a jar, fried vegetable ramen, pak choi salad
A speedy ramen and fresh salad dish that almost prepares itself, luscious miso noodles in a peanut sauce with veggies, and pak choi cabbage with roasted peanuts in a miso dressing. Ready, steady, cook!
Ingredients
Pak choi salad with cucumber, carrot and nuts
Step 1
100 g pak choi – 1 carrot – 1 green cucumber
Chop the pak choi, grate the carrot and slice the cucumber.
Step 2
1 tbsp lemon juice – 4 tsp Kikkoman Toasted Sesame Oil – 1 tsp Kikkoman Naturally Brewed Soy Sauce – 1 tsp rice vinegar – 1 tsp sugar – 1 tsp miso paste – 1 clove of garlic – 0.25 tsp ground ginger – 2 tbsp peanuts
Mix the lemon juice, Kikkoman Sesame Oil, Kikkoman Soy Sauce, rice vinegar, sugar, miso paste, crushed garlic and ground ginger in a bowl.
Roast the nuts in a dry frying pan.
Step 3
1 spring onion
Chop the spring onion. Mix the vegetables with the prepared sauce and sprinkle with the roasted nuts and spring onion.
Tip:
Mix the salad with the dressing 15 minutes before serving.
Miso noodles with vegetables in peanut sauce
Step 1
150 g instant ramen noodles – 100 g pak choi – 1 onion – 0.5 carrot – 30 g peeled edamame seeds – 1 garlic clove – 1 tsp Kikkoman Toasted Sesame Oil
Cook the pasta according to the packet instructions.
Finely chop the vegetables and fry in Kikkoman Sesame Oil for 2 minutes, stirring frequently.
Step 2
1 tbsp peanut butter – 1 tsp Kikkoman Toasted Sesame Oil – 2 tsp Kikkoman Naturally Brewed Soy Sauce – 1 tsp miso paste – 0.25 tsp ground chilli powder – 1 tbsp lemon juice – 1 tsp sugar – 60 ml water
Mix all the ingredients in a bowl. Add them to the pan with the vegetables, add the cooked pasta and mix.
Step 3
1 spring onion – 2 tbsp peanuts
Chop the peanuts and the spring onion. Place the pasta into containers and sprinkle with the onions and peanuts.
Ramen in a jar
Step 1
1 tsp miso paste – 1 tsp vegetable stock concentrate – 2 tsp Kikkoman Toasted Sesame Oil – 1 tsp sriracha – 2 tsp Kikkoman Naturally Brewed Soy Sauce – 0.25 tsp ground ginger – 0.25 tsp ground chilli powder
Add half of the miso paste, vegetable stock concentrate, Kikkoman Sesame Oil, sriracha sauce, Kikkoman Soy Sauce, ground ginger and ground chilli powder to each of the jars.
Step 2
100 g pak choi – 0.5 carrot – 100 g tofu – 50 g peeled edamame seeds – 100 g instant ramen noodles
Finely chop the pak choi, cut the carrot into thin sticks and the tofu into cubes. Place the chopped vegetables and tofu into the jars. Add the edamame and noodles.
Pour boiling water over the ingredients, wait 5 minutes and stir, then serve.
Tip:
When buying instant noodles, make sure to select those that don’t need cooking; just a 5-minute soak in boiling water.
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