Intrigued by appeal of instant ramen, I created this Easy Cashew Ramen recipe. Not instant but made just as quick and easy.
I heard stories. Myths. Tales of a mysterious food that is supposed to have sustained uncountable numbers of students during their university years. Looked back upon later with a mix of nostalgia and discomfort. The name of the food, told from generation to generation: Ramen.
Why is this so mysterious to me? It’s quite simple: it’s just never been on my radar. From what I gather, cheap instant Ramen as a sort-of food has not been overly popular here – much in contrast to other regions, most notably the US, where it seems like everyone gets it in a welcome package. Trying to resolve some of the mystery and attempting to find some background information I drove head-on into wikipedia just to find that “The origin of ramen is unclear”. Apparently there is some sort of dispute whether Ramen itself originate from Japan or China. Anyone here who knows? In any case, the typical form in which Ramen is eaten is in a Japanese soup.
Creation of my Easy Cashew Ramen
Now that my interest had been sparked, I was working on creating my own soup using these types of noodles and it resulted in these Easy Cashew Ramen you can enjoy here. It didn’t get this name for no reason. I think it really is very easy – even though one might not tell from looking at these beautiful shots. Essentially, all you need to do is roast some vegetables, prepare a coconut milk soup base (which got an extra bit of red thai paste and a shot of lemon juice, for more bang), and – of course – the ramen. Throw it all together and sprinkle a handful of cashews over it. Done.
Maybe not instant noodles fast but close. And I bet this Easy Cashew Ramen soup is infinitely more delicious.
- 8 oz (250 g) rice ramen
- 15 oz (400 ml) coconut milk
- 1 Tbs red Thai paste
- juice of 1 lime
- 15 oz (400 g) mixed vegetables (I used leek, red pepper, white cabbage, green beans, bean sprouts)
- 2 Tbs tamari
- snap peas
- 1 Tbs sesame oil
- salt, pepper to taste
- 1 large handful of cashews for garnish
- Wash and chop the vegetables. Heat the sesame oil in sauce pan and add the veggies. Season with salt, pepper, and tamari. Cook for about 10 minutes until the veggies begin to soften. Set aside.
- Add another splash to a sauce pan and roast the snap peas until they begin to brown. Set aside as well.
- Now prepare the rice ramen according to the manufacturer's instructions.
- In the meantime, mix the coconut milk, red Thai paste, and lime juice. You can use this as it is and warm it up by simply mixing with the hot ramen, or slightly heat it up in a sauce pan or in the microwave.
- Add the ramen to a bowl and distribute the veggies around. Add coconut milk mix, top with roasted snap peas and cashews.