Red Hot Noodles
As the temperature drops, there’s nothing more comforting than a big, steamy bowl of richly spiced noodles. This red-hot noodle bowl is layered with gochujang, miso, and a splash of creamy coconut milk—guaranteed to warm you from the inside out. Topped with smoky roasted mushrooms and a swirl of plant-based cream, it’s the ultimate winter comfort meal that’s both satisfying and soul-soothing.Whether you're staying in on a chilly evening or looking for something spicy and delicious to impress guests, this dish is easy to put together and packed with flavour. Bonus? It's plant-based and packed with goodness.
Ingredients
For the broth & noodles:
- 1 bunch spring onions whites & greens separated
- 4 garlic cloves grated
- 2 inches ginger grated (or 2 tsp ground ginger)
- 2 tbsp oil
- 1 tbsp chilli crisp optional
- 2 tbsp tomato purée
- 1 tbsp gochujang 2 if you're feeling adventurous
- 2 tbsp soy sauce
- 1 tbsp miso paste
- 2 tsp rice vinegar
- 750 ml vegetable stock
- 400 ml coconut milk
- 4 packs ramen noodles
For the mushrooms:
- 300 g king oyster mushrooms pulled into strips
- 1 tbsp oil
- 1 tbsp liquid smoke
- 1 tbsp honey
- 2 tsp soy sauce
For toppings:
- Plant-based cream
- Chilli oil
- Sesame seeds
- Spring onion greens
- Coriander leaves
Instructions
- Toss the pulled mushrooms in oil, liquid smoke, honey and soy sauce. Roast at 220ºC for 15-20 mins until golden.
- Sauté spring onion whites, garlic, ginger, and chilli crisp (if using). Stir in tomato purée, gochujang, miso, and soy sauce. Add veg stock, coconut milk, and rice vinegar. Simmer for 10 mins.
- Boil ramen noodles as per packet instructions. Drain.
- Place noodles in bowls, pour over the broth, and top with crispy mushrooms, plant-based cream, chilli oil, sesame seeds, spring onion greens, and coriander.
Notes
Tip: Make your own noodles at home for the extra touch of comfort