Homemade Ramen Noodles


Difficulty Level Easy

YIELD Serves 2

Planet Green reader Jennifer was responding to my post "Ditch The Processed Food," and mentioned that she survived her college years by eating Top Ramen. Actually, I believe everyone did. I loved the salt hit that came in that little flavour packet, but I always got a headache from the MSG. I joked with Jennifer that I would do a homemade noodle recipe and give her the credit. So here it is.

This is another one of those recipes that I didn't really measure out, so you can toss in whatever you like. I added some strips of cabbage for a vegetable, but I don't recommend it. It takes away from the purity of eating the homemade version of junk food. Just as with my pop tart post, there is a real appeal in eating something that resembles the stuff you ate as a kid, but isn't filling you with chemicals or enough salt to send your blood pressure into the stratosphere. This was fun. Fifteen minutes in the kitchen and I was transported back to my university days.


1 tbsp peanut oil
1/2 onion, chopped finely
4 mushrooms, sliced thinly
4 cups chicken or vegetable stock
4 oz Chinese noodles
1 tbsp light soy sauce
1 tsp sesame oil
1 tsp chili sauce
1 tbsp chopped cilantro for garnish


  1. In a wok or skilled heat oil and sauté onions until translucent, about 5 minutes. Add mushrooms and cook until soft about 5 minutes.
  2. In a large pot heat the stock until just at the boiling point. Add noodles and cook for about 3 minutes. Add the soy sauce, sesame oil and chili sauce. Add the onion, mushroom mixture and stir in.
  3. Pour into soup bowls and serve immediately. If you are feeling worldly, add the cilantro for garnish.
This recipe appears in: Chinese

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