One-Pot Lazy Ramen
One-Pot Lazy Ramen
Ingredients
For the Broth
- 1 tablespoon neutral oil
- 4 garlic cloves, minced
- 2 thumbs ginger, grated
- 2 heaped tablespoons red curry paste
- 2 heaped teaspoons peanut butter, or tahini
- 2 teaspoons miso paste
- 2-4 tablespoons soy sauce, to taste
- 4 cups chicken stock
- 1 cup soy milk, or coconut milk
- as needed shiitake mushrooms, sliced
- as needed bok choy, sliced
- 2-4 instant ramen noodle cakes
- 2-4 eggs, clean, uncracked (optional)
For the Sticky Mince
- 500 g lean mince
- 2 tablespoons oyster sauce
- 2 tablespoons soy sauce
- 2 tablespoons dark soy sauce
- 2 tablespoons sweet chilli sauce, or honey
To Serve (Optional)
- as needed soft-boiled eggs
- as needed spring onion, sliced
- as needed roasted sesame seeds
- as needed chilli oil
Instructions
- 1
Cook the mince in a pan over medium-high heat until browned. Drain any excess fat. Stir through the oyster sauce, soy sauce, dark soy sauce, and sweet chilli sauce (or honey) and cook for 2–3 minutes until the mince is glossy and well coated.
⏱️ 8 min
- 2
Meanwhile, heat the 1 tablespoon of neutral oil in a separate large pot or Dutch oven over medium heat. Add the minced garlic and grated ginger and cook for 1 minute until fragrant.
⏱️ 2 min
- 3
Stir in the heaped red curry paste, heaped peanut butter (or tahini), miso paste, and soy sauce. Cook for another minute, stirring constantly.
⏱️ 1 min
- 4
Pour in the 4 cups of chicken stock and 1 cup of soy milk (or coconut milk) and bring the mixture to a gentle simmer.
⏱️ 4 min
- 5
Add the clean, uncracked eggs (if using), sliced shiitake mushrooms, and instant ramen noodle cakes to the simmering broth. Cook for 6 1/2–7 minutes, or until the eggs are cooked to your liking and the noodles are tender. (If you prefer, boil eggs separately and add at the end).
⏱️ 7 min
- 6
Add the sliced bok choy for the final 30 seconds of cooking, allowing it to wilt slightly.
⏱️ 1 min
- 7
If you cooked eggs in the broth, carefully transfer them to an ice bath to stop the cooking process, then peel them.
⏱️ 2 min
- 8
Divide the noodles and broth evenly between serving bowls. Top each bowl with a generous portion of the sticky mince and your favorite optional toppings such as soft-boiled eggs, sliced spring onion, roasted sesame seeds, and chilli oil. Enjoy!
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
One-Pot Lazy Ramen
For the Broth
- 1 tablespoon neutral oil
- 4 garlic cloves, minced
- 2 thumbs ginger, grated
- 2 heaped tablespoons red curry paste
- 2 heaped teaspoons peanut butter, or tahini
- 2 teaspoons miso paste
- 2-4 tablespoons soy sauce, to taste
- 4 cups chicken stock
- 1 cup soy milk, or coconut milk
- as needed shiitake mushrooms, sliced
- as needed bok choy, sliced
- 2-4 instant ramen noodle cakes
- 2-4 eggs, clean, uncracked (optional)
For the Sticky Mince
- 500 g lean mince
- 2 tablespoons oyster sauce
- 2 tablespoons soy sauce
- 2 tablespoons dark soy sauce
- 2 tablespoons sweet chilli sauce, or honey
To Serve (Optional)
- as needed soft-boiled eggs
- as needed spring onion, sliced
- as needed roasted sesame seeds
- as needed chilli oil
Instructions
- 1
Cook the mince in a pan over medium-high heat until browned. Drain any excess fat. Stir through the oyster sauce, soy sauce, dark soy sauce, and sweet chilli sauce (or honey) and cook for 2–3 minutes until the mince is glossy and well coated.
⏱️ 8 min - 2
Meanwhile, heat the 1 tablespoon of neutral oil in a separate large pot or Dutch oven over medium heat. Add the minced garlic and grated ginger and cook for 1 minute until fragrant.
⏱️ 2 min - 3
Stir in the heaped red curry paste, heaped peanut butter (or tahini), miso paste, and soy sauce. Cook for another minute, stirring constantly.
⏱️ 1 min - 4
Pour in the 4 cups of chicken stock and 1 cup of soy milk (or coconut milk) and bring the mixture to a gentle simmer.
⏱️ 4 min - 5
Add the clean, uncracked eggs (if using), sliced shiitake mushrooms, and instant ramen noodle cakes to the simmering broth. Cook for 6 1/2–7 minutes, or until the eggs are cooked to your liking and the noodles are tender. (If you prefer, boil eggs separately and add at the end).
⏱️ 7 min - 6
Add the sliced bok choy for the final 30 seconds of cooking, allowing it to wilt slightly.
⏱️ 1 min - 7
If you cooked eggs in the broth, carefully transfer them to an ice bath to stop the cooking process, then peel them.
⏱️ 2 min - 8
Divide the noodles and broth evenly between serving bowls. Top each bowl with a generous portion of the sticky mince and your favorite optional toppings such as soft-boiled eggs, sliced spring onion, roasted sesame seeds, and chilli oil. Enjoy!
⏱️ 3 min