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Leek Ramen

Ramen Noodles With Sauteed Leek And Chilli

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A quick recipe for salty ramen noodles that tastes absolutely delicious. Begone boring leek recipes!
Course Main Course, Noodles
Cuisine Asian, Japanese
Diet Low Lactose, Vegan, Vegetarian
Keyword easy ramen noodles recipe, leek noodles, parsnip and leek recipes, ramen noodles
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Servings 4
Calories 498

Ingredients

  • 200 g Ramen Noodles
  • 20 g Fresh ginger peeled and finely chopped
  • 4 Cloves Garlic finely chopped
  • 3 Large Leeks finely chopped
  • 70 ml Sunflower Oil
  • 1 Teaspoon Sesame Oil
  • 1 Tablespoon Rice Wine Vinegar
  • 2 Tablespoons Soy Sauce
  • 1 Teaspoon Sugar
  • 1 Tablespoon Sesame Seeds

Chilli And Coriander Dressing

  • 2 Medium Red Chillies roughly chopped
  • 1 Tablespoon Sunflower Oil
  • 15 g Fresh Coriander
  • 1 Medium Lime juiced

Instructions

  • Cook noodles according to package instructions. Drain and rinse, reserve until needed.
  • Place all the ingredients for the chilli and coriander dressing into a blender and whiz until a smooth sauce.
  • Heat the 70ml of sunflower oil in a large frying pan over a high heat. Toss in the 20g chopped ginger, 3 chopped leeks and 4 chopped cloves garlic. Fry for about 5-7 minutes, stirring often, until the leeks start to take a little colour.
  • Add in the 1 teaspoon of sesame oil, 1 teaspoon sugar, 1 tablespoon rice wine vinegar and 2 tablespoons soy sauce. Fry for a further minute, stirring to combine the liquid evenly amongst the vegetables. Remove the pan from the heat and pour in the cooked ramen noodles. Toss the noodles to throughly combine with the cooked leeks.
  • Serve the noodles in individual bowls. Drizzle with the chilli and coriander dressing and finish with a sprinkling of sesame seeds.

Nutrition

Calories: 498kcal | Carbohydrates: 49g | Protein: 8g | Fat: 31g | Saturated Fat: 6g | Sodium: 1540mg | Potassium: 380mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1595IU | Vitamin C: 48mg | Calcium: 93mg | Iron: 4mg