One-Pot “Lazy Ramen”
One-Pot “Lazy Ramen”
Ingredients
For the Broth
- 1/2 tablespoon neutral oil
- 1 garlic clove, minced
- 1/2 thumb-sized piece ginger, grated
- 1 tablespoon red curry paste
- 1 heaped teaspoon peanut butter, or sesame paste
- 1 teaspoon miso paste
- 1 tablespoon soy sauce, or more to taste
- 2 cups chicken stock
- 1/2 cup soy milk, or coconut milk
- as needed shiitake mushrooms, sliced
- as needed bok choy, halved/sliced
- as needed instant ramen noodles
- as needed eggs, clean, uncracked
For the Mince
- 1/2 pack lean mince, ~250g, of choice (OR shredded tofu for a vegetarian version)
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon sweet chilli sauce, or honey
To Serve (Optional)
- as needed spring onion, sliced
- as needed sesame seeds
- as needed chilli oil, optional
- as needed kimchi
- as needed lime wedge
Instructions
- 1
In a separate pan, cook the lean mince over medium-high heat until it is browned and crumbled.
⏱️ 8 min
- 2
Stir in the oyster sauce, soy sauce, dark soy sauce, and sweet chilli sauce (or honey) with the cooked mince. Continue to cook for 2–3 minutes, stirring occasionally, until the sauce has thickened and become glossy.
⏱️ 3 min
- 3
Meanwhile, heat the 1/2 tablespoon of neutral oil in a large pot or Dutch oven over medium heat.
⏱️ 1 min
- 4
Add the 1 minced garlic clove and 1/2 thumb-sized grated ginger to the pot and cook for 1 minute until fragrant.
⏱️ 1 min
- 5
Stir in the 1 tablespoon of red curry paste, 1 heaped teaspoon of peanut butter (or sesame paste), 1 teaspoon of miso paste, and 1 tablespoon of soy sauce (or more to taste) into the pot. Cook for another minute, stirring continuously.
⏱️ 1 min
- 6
Pour in the 2 cups of chicken stock and 1/2 cup of soy milk (or coconut milk) into the pot. Bring the mixture to a boil.
⏱️ 5 min
- 7
Carefully add the clean, uncracked eggs (if using), sliced shiitake mushrooms, and instant ramen noodles to the boiling broth.
⏱️ 1 min
- 8
Cook for 6 1/2–7 minutes, or until the eggs are cooked to your desired doneness and the noodles are tender. For the final 30 seconds of cooking, add the halved/sliced bok choy to the pot.
⏱️ 7 min
- 9
Carefully remove the cooked eggs from the pot and immediately transfer them to an ice bath to stop the cooking process. Once cooled, peel the eggs.
⏱️ 5 min
- 10
Divide the noodles, vegetables, and broth evenly between serving bowls.
⏱️ 1 min
- 11
Top each bowl with a generous spoonful of the sticky mince, a sliced egg, and your favourite optional toppings such as sliced spring onion, sesame seeds, chilli oil, kimchi, and a lime wedge.
⏱️ 1 min
- 12
Serve immediately and enjoy your One-Pot “Lazy Ramen”!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
One-Pot “Lazy Ramen”
For the Broth
- 1/2 tablespoon neutral oil
- 1 garlic clove, minced
- 1/2 thumb-sized piece ginger, grated
- 1 tablespoon red curry paste
- 1 heaped teaspoon peanut butter, or sesame paste
- 1 teaspoon miso paste
- 1 tablespoon soy sauce, or more to taste
- 2 cups chicken stock
- 1/2 cup soy milk, or coconut milk
- as needed shiitake mushrooms, sliced
- as needed bok choy, halved/sliced
- as needed instant ramen noodles
- as needed eggs, clean, uncracked
For the Mince
- 1/2 pack lean mince, ~250g, of choice (OR shredded tofu for a vegetarian version)
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon sweet chilli sauce, or honey
To Serve (Optional)
- as needed spring onion, sliced
- as needed sesame seeds
- as needed chilli oil, optional
- as needed kimchi
- as needed lime wedge
Instructions
- 1
In a separate pan, cook the lean mince over medium-high heat until it is browned and crumbled.
⏱️ 8 min - 2
Stir in the oyster sauce, soy sauce, dark soy sauce, and sweet chilli sauce (or honey) with the cooked mince. Continue to cook for 2–3 minutes, stirring occasionally, until the sauce has thickened and become glossy.
⏱️ 3 min - 3
Meanwhile, heat the 1/2 tablespoon of neutral oil in a large pot or Dutch oven over medium heat.
⏱️ 1 min - 4
Add the 1 minced garlic clove and 1/2 thumb-sized grated ginger to the pot and cook for 1 minute until fragrant.
⏱️ 1 min - 5
Stir in the 1 tablespoon of red curry paste, 1 heaped teaspoon of peanut butter (or sesame paste), 1 teaspoon of miso paste, and 1 tablespoon of soy sauce (or more to taste) into the pot. Cook for another minute, stirring continuously.
⏱️ 1 min - 6
Pour in the 2 cups of chicken stock and 1/2 cup of soy milk (or coconut milk) into the pot. Bring the mixture to a boil.
⏱️ 5 min - 7
Carefully add the clean, uncracked eggs (if using), sliced shiitake mushrooms, and instant ramen noodles to the boiling broth.
⏱️ 1 min - 8
Cook for 6 1/2–7 minutes, or until the eggs are cooked to your desired doneness and the noodles are tender. For the final 30 seconds of cooking, add the halved/sliced bok choy to the pot.
⏱️ 7 min - 9
Carefully remove the cooked eggs from the pot and immediately transfer them to an ice bath to stop the cooking process. Once cooled, peel the eggs.
⏱️ 5 min - 10
Divide the noodles, vegetables, and broth evenly between serving bowls.
⏱️ 1 min - 11
Top each bowl with a generous spoonful of the sticky mince, a sliced egg, and your favourite optional toppings such as sliced spring onion, sesame seeds, chilli oil, kimchi, and a lime wedge.
⏱️ 1 min - 12
Serve immediately and enjoy your One-Pot “Lazy Ramen”!
⏱️ 1 min