Noodles - Tag - vo.rs

Weeknight Miso Ramen with a Soy-Marinated Egg

Sun, 22 Mar 2026 09:00:00 +0000

A proper bowl of miso ramen tastes like it simmered all day, but this weeknight version delivers deep, nutty, savoury broth in well under an hour. The secret weapons are a quick miso-tahini base and a soy-marinated egg, the glossy ajitama that makes any bowl feel restaurant-worthy. Slurpable noodles, a rich golden yolk and a warming broth: this is comfort food at its very finest.

1 Ingredients

Serves 2.

2 eggs
4 tbsp soy sauce
2 tbsp mirin
1 tbsp vegetable oil
3 garlic cloves, crushed
1 tbsp grated fresh ginger
3 tbsp red or brown miso paste
1 tbsp tahini or sesame paste
800ml chicken or vegetable stock
1 tsp toasted sesame oil
2 nests ramen or egg noodles
2 spring onions, sliced
100g sweetcorn
1 sheet nori, halved
Chilli oil, to serve

2 Method

Make the eggs first. Lower them into boiling water and cook for exactly 6 and a half minutes, then plunge into iced water and peel carefully.
Mix the soy sauce and mirin with 4 tbsp water in a small bowl or bag, add the peeled eggs and leave to marinate for at least 20 minutes, turning occasionally.
For the broth, heat the oil in a saucepan and gently fry the garlic and ginger for a minute until fragrant.
Stir in the miso and tahini and cook for 30 seconds to draw out their flavour.
Pour in the stock, whisking to dissolve the miso, and bring to a gentle simmer. Do not let it boil hard, as miso turns harsh.
Add a splash of the egg marinade and the sesame oil, then taste and adjust the seasoning.
Cook the noodles separately according to the packet, then drain.
Divide the noodles between two deep bowls and ladle the hot broth over.
Halve the marinated eggs and arrange on top with the sweetcorn, spring onions and nori.
Finish each bowl with a drizzle of chilli oil and serve immediately.

3 The Story

Ramen has travelled a remarkable distance from its origins as a Chinese-influenced wheat-noodle soup to become one of Japan’s most cherished and creative dishes. Every region and almost every shop has its own house style, distinguished by the broth, the tare seasoning base, the noodles and the toppings. Among the great families of ramen, miso ramen holds a special place. It is widely associated with Hokkaido in Japan’s cold north, where a hearty, warming bowl makes perfect sense, and it is prized for its rich, savoury body.

Pad Thai with Tamarind, Palm Sugar and Toasted Peanuts

Fri, 06 Feb 2026 09:00:00 +0000

Real pad thai is a careful balancing act: sweet palm sugar, sour tamarind and salty fish sauce playing off slippery noodles. This version gets the proper tamarind-and-palm-sugar sauce right, finishes with peanuts toasted fresh for maximum crunch, and chars the lime halves so their juice turns smoky-sweet. It is faster than a takeaway and far more vivid, with that addictive sweet-sour tang.

1 Ingredients

Serves 2.

120g flat rice noodles
2 tbsp tamarind paste
2 tbsp palm sugar (or soft brown sugar)
2 tbsp fish sauce
200g raw king prawns (or sliced chicken or firm tofu)
3 tbsp vegetable oil
3 garlic cloves, finely chopped
2 shallots, thinly sliced
2 eggs, beaten
100g beansprouts
3 spring onions, cut into batons
50g roasted unsalted peanuts
1 lime, halved
Dried chilli flakes, to serve

2 Method

Soak the rice noodles in warm water for 15-20 minutes until pliable but not soft, then drain.
Toast the peanuts in a dry pan until fragrant and golden, then roughly chop. Set aside.
Make the sauce by warming the tamarind paste, palm sugar and fish sauce in a small pan until the sugar dissolves into a glossy syrup. Taste; it should be balanced sweet, sour and salty.
Char the lime halves cut-side down in a hot dry pan until blackened. Set aside.
Heat the oil in a wok over high heat. Add the prawns and stir-fry for 1-2 minutes until just pink, then push to one side.
Add the garlic and shallots and stir-fry for 30 seconds until fragrant.
Pour the beaten eggs into the empty side of the wok, let them set briefly, then scramble lightly.
Add the drained noodles and the sauce, tossing constantly for 2-3 minutes until the noodles are tender and coated.
Throw in the beansprouts, spring onions and most of the peanuts, tossing for another minute.
Squeeze in the juice of one charred lime half and toss through.
Pile onto plates, scatter with the remaining peanuts and chilli flakes, and serve with the other charred lime half.

3 The Story

Pad thai is probably the most internationally recognised Thai dish, a stir-fry of rice noodles tangled with egg, beansprouts and the bright sweet-sour sauce that defines it. It is street food at heart, cooked to order over fierce heat in woks across Thailand, and it rewards quick movements and good preparation far more than any single rare ingredient.

Singapore Noodles with Prawns and Char Siu

Sun, 12 Nov 2023 09:00:00 +0000

Singapore noodles are a takeaway favourite that rewards a confident wok: springy rice vermicelli stained gold with curry powder, studded with prawns, char siu and crunchy vegetables. The twist is treating the spice properly, toasting the curry powder and turmeric first so they bloom into something warm and rounded rather than dusty. Quick to cook once everything is prepped, this is a bright, vibrant plate of noodles with plenty going on in every forkful.