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Max La Manna’s Quick Garlic Chilli Ramen

This super speedy garlic chilli ramen from Max La Manna promises a hearty, flavourful bowl of comfort in under 15 minutes.

From the book


I asked my audience how much time they usually have to cook, and most people came back saying 15 minutes! So here we are: a recipe that I think is actually on the table closer to 10 minutes. Sautéing the spring onions brings out their sweetness while the fresh ginger keeps things fiery. This is such a simple dish for when you’re short on time but don’t want to compromise on taste. Add crispy tofu, such as my Killer Tofu Ground ‘Beef’ on page 128 of You Can Cook This!, or steamed spinach, broccoli or peas if you want to bulk it up.

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25g fresh ginger, cut into thin matchsticks
4 garlic cloves, finely grated
6 spring onions, very thinly sliced
100ml vegetable oil
2 tbsp soy sauce, tamari or teriyaki sauce
1 tbsp rice vinegar
1 tsp toasted sesame oil
½ tsp sugar
½ tsp black pepper
200g ramen noodles
1–2 tsp toasted white or black sesame seeds
garlic chilli oil, or crushed chillies in vinegar (shop-bought)
lime wedges, to serve


Put the ginger, garlic and half of the spring onions in a large bowl.

Heat the oil in a frying pan over medium–high heat for 2 minutes. Pour the hot oil over the spring onion mixture and set aside for 1–2 minutes, until the spring onion is vibrantly green and soft. Stir in the soy sauce, vinegar, sesame oil, sugar and black pepper. Set aside for 10 minutes.

Meanwhile, cook the noodles according to the packet instructions. Drain well, then toss the noodles in a few spoonfuls of the spring onion sauce.

Serve with lime wedges and topped with toasted sesame seeds, the remaining spring onions and some quick garlic chilli oil or crushed chillies in vinegar.

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From the book: You Can Cook This!: Simple, satisfying, sustainable veg recipes

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