Name: Lemon Tahini Instant Noodles
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 1
Cuisine: Japanese-Inspired
Ingredients: 75g Tahini; 1 Stock Cube; 1 Lemon; 1x 90g Pack Instant Ramen; 1 Small Carrot (Optional); 1 Small Courgette (Optional); 1-2 Tbsp Crispy Chilli Oil; 2 Tbsp Sesame Seeds (I Used Black And White)

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We've upgraded your average instant ramen noodles with a creamy lemon tahini broth and crispy chilli oil.

Lemon Tahini Instant Noodles

If using courgette and carrot, finely slice them into thin batons with a julienne peeler or a knife. You could also peel them into thin ribbons with a speed peeler.

Boil a pot of water on the hob with 1 stock cube. Add the noodles, courgette and carrot and boil for 4 mins (or as long as the noodle package states).

Set a cup of the cooking water (stock) aside and drain the noodles.

Pour the cup of stock into a medium sided serving bowl. Pour in the tahini and squeeze the lemon into the stock and whisk until well combined into smooth sauce.

Add the noodles and veg into the bowl with the lemon tahini sauce and mix well until all of the noodles are covered in sauce.

Top with a tablespoon of chilli oil and sesame seeds.

This recipe does now work when scaled beyond 1.

Gochujang Fish Curry

Microwave Steamed Eggs

Anchovy

Carrot

Caster Sugar

Chilli Oil

Cod Fillet

Courgette

Curry Powder

Dashi

Garlic

Garlic Bulb

Ginger

Gochujang

Lemon

Lime

Mirin

Olive Oil

Onion

Noodle

Ramen Noodle

Sesame Seeds

Soy Sauce

Spring Onion

Tahini

Vegetable Stock Cube

Rice

Gochujang adds a lovely bit of heat to this curry. The whole dish can be on the table in under 30 minutes.

Inspired by Japanese chawanmushi, the eggs are steamed in the microwave until set, silky and custardy. Topped with chilli crisp and spring onions. Eaten with rice for a gentle and quick dinner.

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Christina (@christinasots) is a plant-based chef and recipe developer with a love for the Mediterranean flavours of her home, Cyprus. With an equal balance of healthy, flavourful and easy to make, there are no compromises here!

Christina Soteriou

Japanese-Inspired

Vegan

Lunch

Dinner

If using courgette and carrot, finely slice them into thin batons with a julienne peeler or a knife. You could also peel them into thin ribbons with a speed peeler.

Boil a pot of water on the hob with 1 stock cube. Add the noodles, courgette and carrot and boil for 4 mins (or as long as the noodle package states).

Set a cup of the cooking water (stock) aside and drain the noodles.

Pour the cup of stock into a medium sided serving bowl. Pour in the tahini and squeeze the lemon into the stock and whisk until well combined into smooth sauce.

Add the noodles and veg into the bowl with the lemon tahini sauce and mix well until all of the noodles are covered in sauce.

Top with a tablespoon of chilli oil and sesame seeds.

Speedy

Gram

Vegetable Stock

Cube

Tablespoon

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Lemon Tahini Instant Noodles

Christina Soteriou

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Lemon Tahini Instant Noodles

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