Dinner Recipe

Best 10 Minute Instant Noodle Hack

instant noodle hack vegan

10 Minute Instant Noodles

This instant noodle hack (which is vegan friendly) will become your new go-to on those nights where you want a delicious and quick recipe that takes less than 10 minutes to make. This recipe is made with and instant ramen noodle pack mixed with a few key ingredients to give it loads of flavour, making this a tasty hack to turn instant noodles into something bougie.

What’s in the recipe?

Instant Noodles- I used a vegan friendly instant pack of ramen noodles, the ones that you just add boiling water and add the flavour packet. You can use whatever noodles you have to hand, but I find ramen noodles work brilliantly with the flavours of ginger and garlic.

Ginger- I love grating ginger into the recipe, it adds lots of zing, flavour and subtle heat.

Garlic- You can use garlic powder or fresh garlic to this recipe, whatever you have at hand. If you use fresh garlic, mince it to make it quicker to cook and to make sure there’s no large garlic chunks in the noodles.

Tenderstem- I love tenderstem as it has a lovely crunch however you can use broccoli florets or sugar snap peas.

10 minute noodle hack

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instant noodle hack vegan

Best 10 Minute Noodle Hack

A 10 minute instant noodle hack to instantly upgrade instant ramen noodles. A delicious bowl of comfort food when you need something delicious but with minimal effort and time in the kitchen. It makes enough to serve one HUGE portion, or two smaller portions for lucnh.
Prep Time 3 minutes
Cook Time 7 minutes
Servings 1 people


  • 1 pack of instant ramen noodles
  • Enough boiling water to cover the noodles
  • chopped Tenderstem I use about 4 stems
  • add the packet seasoning you get in the instant noodles
  • 1 tbsp grated ginger
  • 1 tbsp soy sauce
  • 120 g chopped tofu
  • 1 tsp chilli crisp oil

Garnish with

  • 1 tsp chilli crisp oil
  • 1 tsp sesame seeds
  • chopped spring onion


  • In a wok, cover the instant noodles in boiling water*, add the chopped tenderstem and simmer for 3 minutes
  • Drain 80% of the water leaving a good ladle full in the wok, add the packet seasoning you get in the instant noodles along with 1 tbsp grated ginger and 1 tbsp soy sauce
  • Add in 120g chopped tofu and 1 tsp chilli crisp oil and fry on a high heat for around 5 minutes
  • Garnish with more chilli crisp oil and sesame seeds and enjoy!


*For the water, I had enough to submerge the noodles and broccoli fully, so around 300ml

If you like this recipe why not try my Pearl Barley Risotto Recipe

pearl barley risotto lucy and lentils

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