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Ramen style noodles

Ramen style noodles


Ramen noodle broths usually include miso paste - but we've got a speedy hack using store cupboard ingredients

  • Feeds 2 Feeds 2
  • Ready in 15 minutes

Each serving contains

  • Energy
    1262kj 301kcal
  • Fat
    Low 16%
  • Saturates
    Low 11%
  • Sugar
    Low 16%
  • Salt
    High 16%

% of adult’s reference intake | Carbohydrates per serving : 39g


  • 1 Co-op British egg
  • 500ml vegetable stock
  • 1 tbsp Co-op smooth peanut butter
  • 1 tbsp sweet chilli sauce
  • 2 tbsp light soy sauce
  • 5 mushrooms, sliced
  • 1 x 250g pack Co-op fresh egg noodles
  • 30g baby spinach leaves
  • 2 spring onions, finely sliced


  1. Place the egg in a pan of cold water and bring to the boil
  2. Simmer for 6 mins, drain, and leave to cool
  3. Meanwhile, boil the vegetable stock in a large pan
  4. Add the peanut butter, sweet chilli sauce and soy sauce, and stir until the peanut butter dissolves
  5. Add the sliced mushrooms and noodles to the pan
  6. Bring back to the boil, cover and simmer for 3-4 mins
  7. Shell and halve the boiled egg
  8. Divide the soup between 2 bowls and add the spinach leaves, gently pushing them into the broth with a spoon, to wilt
  9. Top the bowls with half an egg, and scatter over the sliced spring onions
  10. Serve sprinkled with dried chilli flakes, if you like

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