Vodka Ramen Noodles
Two CLASSICS rolled into one - a creamy, tomatoey pasta recipe but using instant noodles for an extra hit of flavour
Done in 15 minutes
Serves 2
Ingredients
Vodka sauce
1 tbspvegan butter
5spring onions, sliced (whites only)
4 garlic cloves, grated
4 tbsptomato purée
190gcherry or plum tomatoes
2seasoning packs
4 tbspvodka
125mldouble vegan cream or cashew cream
2 tbspnutritional yeast
to tastelemon juice
To serve
2 packsramen noodles
100mlstarchy cooking liquid
2 tspsesame oil
to garnishspring onions, chopped (green ends)
If you're a fan of good pasta dishes, a little bit of heat and speedy ways to get maximum flavour into your food, you're going to love this. Vodka pasta is a crowd pleaser for a reason, as are instant noodles so this is a winner all round.
Method
Heat a frying pan over a medium heat. Melt the butter then add the spring onions and fry for a few minutes until they begin to soften. Add the grated garlic and stir, sizzling for another minute.
Add the tomato puree and fry for 1-2 minutes until caramalised and deeper in colour. Throw in the tomatoes and stir. Heat until they begin to blister then squash with the back of a spoon to release their juices.
Add a splash of water to the pan to deglaze then sprinkle in the seasoning packets from the instant noodles. Stir to combine.
Pour the vodka in and fry until the alcohol smell has cooked off. Pour in the cream and stir everything together. Season with nutritional yeast, lemon juice and white pepper.
While the sauce bubbles away, cook the noodles according to packet instructions. Add the cooked noodles to the sauce along with plenty of the cooking liquid to help emulsify the sauce. Drizzle over the sesame oil, sprinkle over some spring onions and sesame seeds. Spoon over some chilli oil if you like more heat then dive in.
