Ramen Noodles with Tomato and Kidney Bean Sauce

Serves: 4

Style: Japaneasy

Difficulty: Easy

Ingredients

270g Hakubaku ramen noodles
410g Kidney beans (drained)
1 small can Tomato paste
100ml Water
1 Onion (chopped)
1 clove Garlic (minced)
1tbsp Olive oil
1tsp Light soy sauce
Sea salt (to taste)
Chilli powder (to taste)
fresh ground black pepper (to taste)

Ramen

Ramen Noodles with Tomato and Kidney Bean Sauce

Method

STEP ONE:RAMEN NOODLES
Cook noodles according to packet instructions.
Drain, then refresh under cold running water.
Drain well, then set aside.

STEP TWO:TOMATO AND KIDNEY BEAN SAUCE
Over low to medium heat sautee the onion and garlic in the olive oil, until soft (about 4-5 minutes, making sure to stir to avoid burning).
Stir in the tomato paste and water.
Stir in all remaining ingredients and allow to simmer for several minutes.
Gently stir in the noodles to combine.
Remove from heat.

STEP THREE:SERVING
Ladle the sauce and noodles into deep serving bowls and serve hot.

OTHER SERVING SUGGESTIONS
:- Top each serve with crumbled silken tofu
:- Place noodles and sauce on serving plates and add a fresh garden salad.

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