Vegan ramen with Shan'shi Ramen noodles
This vegan ramen is rich, warming and full of flavor – perfect for a chilly day.
Preparation time: less than 30 minutes
Ingredients for: 2 people
Ingredients
Shan'shi ingredients
- 4 tbsp Sojasauce (Soy sauce)
- 2 tsp Sesamöl
- 180 g Ramen Nudeln (ramen noodles)
Additional ingredients
- 1 tbsp salt
- 1 tbsp miso paste
- 1 tbsp ginger (in strips)
- 1 tbsp spring onions (sliced)
- 1 tbsp white cabbage (chopped)
- 1 tbsp leek (sliced)
- 1 tbsp shiitake mushrooms (previously soaked in water, drained and chopped)
- 1 tbsp daikon (white radish)
- 1 tbsp tofu (diced)
- 1 tbsp seaweed
- 1 tbsp red kidney beans
- 1 tbsp sweet corn
- 1 tbsp onion (chopped)
- 1 tbsp brown sugar
- 1 tsp sesame seeds
- 2 slices whole sweet corn (1 cm thick)
There’s no better food than ramen, and especially during the cold season, just the sight of a steaming hot bowl of ramen makes you feel right at home after a long day. There are so many different ramen recipes to suit every taste, but sometimes it can be difficult to find a vegan version. With the help of Shan’s special “ramen noodles” made with just flour, water and salt, we can prepare this delicious vegan miso ramen full of flavor and goodness.
Preparation
Put 1.5 liters of water in a large pot and bring to the boil. Add salt, sugar, soy sauce, sesame oil, ginger, chopped corn, cabbage, leek, onion, mushrooms, white radish and seaweed. Cover with a lid and cook for 30 minutes.
In a small bowl, add 2 tablespoons of hot water to the miso paste, stir well and then add to the pot. Cook for another 25 minutes.
Meanwhile, cook the pasta in a separate pot of water for 3-4 minutes, drain and place in two separate bowls.
When the soup is ready, pour over the noodles and garnish with sweet corn, red kidney beans, chopped green onions, sesame seeds, nori seaweed and a few drops of sesame oil.
Tip:
With the Shan’shi Ramen noodles it becomes particularly authentic and delicious.
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Preparation time: over 30 minutes
Ingredients for: 2 people
Ingredients
Shan'shi ingredients
For the beef marinade
- 1 tbsp Woköl (wok oil)
- 2 tbsp Sojasauce (Soy sauce)
For the noodles
- 250 g Udon-Nudeln (udon noodles)
- 1 tbsp Woksauce
- 1 tbsp Sesamöl (sesame oil)
- 2 tbsp Woköl (Wok oil)
Additional ingredients
For the beef marinade
- 250g rib eye steak cut into strips
- 1 tsp garlic powder
- 1 tsp ground black pepper
- 1 tbsp cornstarch
- ½ tsp baking powder
For the noodles
- 2 tbsp sugar
- 1 tsp chilli powder
- 1 tsp sesame seeds
- 2 garlic cloves, finely chopped
- 2 cm ginger, finely chopped
- 1/4 red onion, finely chopped
- 1 small spring onion, cut into 1-2 cm pieces
preparation
In a bowl, combine wok oil, soy sauce, garlic powder, pepper, cornstarch, and baking powder. Cut the steak into strips, place in the bowl and cover with the marinade. Leave the meat with the marinade in the fridge overnight. If you want it to go fast, leave it on for at least 30 minutes.
Heat a spoonful of wok oil in a wok over medium heat, add the meat and fry well done on both sides, then fill into a separate container. Bring a medium-sized saucepan with water to a boil. Add the remaining wok oil to the wok. When this has heated up, sauté the garlic, ginger and onion for 2-3 minutes, add Woksauce , sesame oil and sugar, and at the same time cook the noodles in the water for 3 minutes. Drain noodles and add to wok.
Finally, add the marinated meat, chilli powder and spring onion and cook again for a few minutes.
Tip:
Serve straight away and garnish with sesame seeds.
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Tradition meets vegan: Asian Pad Thai reinterpreted with Shan’shi rice noodles
Preparation time: less than 30 minutes
Ingredients for: 2 people
Ingredients
Shan'shi ingredients
- 250 g Reisnudeln Pad Thai (rice noodles)
- 2 tbsp Woköl (Wok oil)
- 4 tbsp Sojasauce (Soy sauce)
Additional ingredients
- 3 tbsp brown sugar
- Tamarind paste sauce (made with 1 tbsp tamarind paste and 3 tbsp water)
- 4 tbsp red onion (finely chopped)
- 100 g tofu (diced)
- 100 g fresh bean sprouts
- 2 tbsp spring onions (chopped)
- 2 tbsp coriander (chopped)
- 2 tbsp peanuts (crushed)
- 2 tsp chili powder
- 1 lime
Pad Thai is a rice noodle dish known worldwide. In 2011, Pad Thai ranked No. 5 on CNN’s list of the 50 Best Dishes in the World. In Thailand, it is a common street food sold in many markets and small restaurants. There it’s usually served with eggs, shrimp or chicken, but this vegan version is delicious and leaves you wanting more.
Preparation
Soak the rice noodles in lukewarm water for 10 minutes, then drain and set aside.
Prepare the tamarind sauce by adding 1 tbsp tamarind paste to 3 tbsp water.
Heat a medium wok, pour in the oil and immediately add the red onion. Fry for 2-3 minutes until golden brown. Add tamarind sauce, brown sugar and soy sauce and cook for another 2-3 minutes.
Add tofu and rice noodles and continue frying until noodles are soft and tender.
Serve on a large plate and garnish with chili powder, crushed peanuts, bean sprouts, chopped cilantro, scallions, lime slices and additional tamarind sauce.
Tip:
For an even more exotic result, serve this dish on a large banana leaf.
More delicious recipes from Nissara
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There is no better comfort food than ramen and especially during the cold season.
Thai Fried Rice with Shrimps and Pineapple
Elegant dinner: Fried rice with prawns, served in pineapple
Vegan spring rolls
Spring rolls (Chun Juan) derive their name from the traditional festival for which they are traditionally prepared: the Spring Festival (Chunjie), also known as Chinese New Year.
Lion’s Head
You can enjoy these pork meatballs on any day of the year. The meatballs get their name from their shape, which resembles a lion's head. Lions are a very auspicious symbol in Chinese culture and stand for prosperity, power and strength.
Lion’s Head vegan
They are the perfect choice for a Chinese New Year feast, but what if some of your guests and family members don't eat meat? This vegan version of lion's head with tofu, water chestnuts and cashew nuts will make everyone happy on Chinese New Year or any other celebration.
Bahn Gan (Vietnamesische Crème Caramel)
The Vietnamese can thank the French for introducing crème caramel into their kitchen. But we can thank the Vietnamese for adding coconut.
Vegan ramen with Shan’shi Ramen noodles
This vegan ramen is rich, warming and full of flavor – perfect for a chilly day.
Stir Fried Udon Noodles with Mongolian Beef
This dish from Asian chef Nissara is perfect for those who love noodles and beef.
Vegan Pad Thai with Shan’shi rice noodles
Tradition meets vegan: Asian Pad Thai reinterpreted with Shan'shi rice noodles