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

Mia Jacobs

Dish by Mia Jacobs



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.


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.

What do you think of the recipe?

Mia Jacobs

Mia Jacobs

Mia is a self-taught cook with an obsession with street food and an absolute hatred for parsnips. Before joining Twisted Green, Mia founded an online vegan cooking school in the midst of the global pandemic and began teaching people all over the world how to cook incredible vegan food from the comfort of their own homes. Her mission was, and still is, to help transform kitchens everywhere from a daunting space to one that’s filled with the irresistible aroma of frying garlic, and some very special plant-based grub. She also believes that crisps and hummus are a gift to humanity.

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