Masala ramen noodles
Yeung Man Cooking · ♥ 9.8K likes · 248.8K views · 9 min video
Read about wheat noodles in the BrightCulinary Book
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Ingredients
Method
Techniques
- 4 whole cardamom pods
- 80 g ramen noodles
- ½ whole red onion
- 1 whole long green chili pepper
- 1 piece garlic
- 1 piece ginger
- 1 whole tomato
Finely chop the red onion and the long green chili pepper; grate the garlic and ginger; dice the tomato.
- 1 tsp coriander seeds
- 3 whole dried red chili peppers
- 1 tsp cumin seeds
Open the cardamom pods in a mortar and pestle, discard the shells and keep the seeds; crush the coriander seeds; set out the dried red chilies, deseeded or not, and the cumin seeds.
Bring a pot of water to a boil for the noodles. Heat a saute pan over medium heat.
Add the chili oil and fry the dried chilies, coriander, cumin and cardamom seeds for about 45 seconds.
Add the garlic and ginger and saute another minute.
- salt
- 1 tsp sweet paprika
- ¼ tsp turmeric
- 1½ tsp garam masala
Add the salt, sweet paprika, turmeric and garam masala and saute about a minute to activate the spices.
Add the tomatoes and saute another 3 to 4 minutes, using their juices to deglaze the pan.
Cook the ramen noodles one minute less than the package instructions, here 3 minutes.
- ½ cup coconut milk
Transfer the noodles into the gravy with a splash of the cooking water, raise the heat to medium and cook about a minute more without overcooking.